Last week we did BBQ Burgers infused with cannabis for those summer parties or any day that is nice enough for the patio. But meat should not always be the focus on the grill. Cannabis grilled veggies are just amazing on the BBQ. And with these tips, and amazing marinade recipes, they could not only be a tremendous side dish but the main course! 

Cannabis Grilled Veggies

First let’s start with some basic veggie grilling tips! Because even though these cannabis grilled veggies are easy to make it may seem a little bit intimidating (it definitely was for me). 

Veggie Grilling Tips:

Marinate them. Veggies are mostly water, therefore marinating them will not only help them from drying out of the grill, but they can enhance the flavours. We suggest marinating them for between fifteen minutes and a hour- that’s all they need. 

Don’t have time to marinade, or just don’t have the interest, but still want to have cannabis grilled veggies? Instead, drizzle them with Miss Envy’s THC Olive oil, salt and pepper, and a pinch of granulated garlic or lemon pepper. Give a toss and they are ready to go. Note that you don’t want to use too much oil if you’re going to place the veggies directly on the grill as this will cause flare-ups. If you would like to use more oil for a higher dose, and not marinade them, try wrapping them in tinfoil before placing them on the grill. 

Know your Veggies. Just like meats, veggies come in different shapes and densities. Grilling root veggies like beets or carrots is going to take longer than slices of summer squash. 

Size Matters. Cut your veggies to the same size/thickness for even cooking. Grilled veggies are best when only cooked al dente (just cooked)

Not too Hot. Grill most veggies over medium high direct heat. Medium heat allows plenty of time to get those pretty grill marks, but not so hot that they burn on the outside before being cooked through. Though note if you are going to throw veggies on the BBQ in tinfoil with your meat higher temperatures are acceptable. 

Next are two of our favourite marinades for cannabis grilled veggies, using Miss Envy’s THC Olive Oil.

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Cannabis Olive Oil

Marinades for Cannabis Grilled Veggies

Cumin and Lime Marinade

This marinade is perfect for veggie fajitas and is brilliantly paired with CBD mojitos (mocktail). Check out some great CBD infused beverage recipes here


1 tablespoon fresh lime juice
1 clove of garlic, creamed or pressed
½ teaspoon mexican oregano
1 teaspoon ground cumin
⅛ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
2 tablespoons Miss Envy THC Olive oil (approximately 88mg THC)

Zesty Cannabis Grilled Veggie Marinade 

1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
½ teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 clove garlic, creamed or pressed
⅛ teaspoon kosher salt
1 tablespoon finely chopped fresh parsley
¼ teaspoon freshly ground black pepper
¼ cup olive oil. We recommend mixing two tablespoons of Miss Envy’s THC Olive oil with regular extra virgin olive oil. 

INSTRUCTIONS for Cannabis grilled Veggies

  1. Mix all ingredients together. 
  2. Spoon over the prepped veggies (cut to appropriate grilling size) and toss. Make sure all the veggies are uniformly coated.
  3. Let marinate for 15 minutes to an hour before grilling.

Refer to below for specific grilling instructions and times for various types of veggies. I have definitely mixed up grilling times and ruined my own cannabis grilled veggies. Don’t make the same mistakes as me.


Trim or snap the ends off the asparagus before marinating. When the grill is hot, add the asparagus and cook for 6 to 10 minutes turning frequently. 


Buttons, cremins, portobellos, etc. are all amazing on the grill. Skewer smaller mushrooms facing the same direction and cap side down on the grill. Cook for 3 to 5 minutes per side or until golden or well marked.


Slice the onion into ½ inch slices. Use toothpicks through the sides to secure the rings together (so they don’t fall apart during flipping). Cook for 4 to 5 minutes per side or until they begin to char and blister. Be careful not to grill too fast.


Lose the stem, seeds and pith before marinating. Grill for 3 to 4 minutes per side until they begin to blister.
Bell peppers – cut straight down the sides to remove the stem and seeds, then trim off any remaining pith. Not bigger pieces are better for grilling. 

For smaller sweet peppers and spicy jalapeno’s – cut off the stem, slice in half, and then trim away the pith and seeds.

Zucchini and Summer Squash

Slice squash in ½ inch slices which ever way provides the higher surface area, typically lengthwise but not always. Lay out the squash in a single layer and grill for 2 to 3 minutes or until marked, flip and do the same on the other side but likely slightly less time. The squash should still be al dente and not turn translucent. 

If your favourite veggies aren’t listed here let us know how you like to cook them best. Do these marinades still work for your favourite cannabis grilled veggies? We want to know!

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If there are any meals or other culinary creations you would like to see us try leave us a comment on the website or send us a message on Instagram @miss.envybotanicals and we may give it a try!

Have you tried cooking with Envy? Have a unique recipe you want to share? Send it our way!