Spice Rubs for Grilled Vegetables

By Emma Rodriguez · October 8, 2026

Why Spice Rubs Work on Vegetables

Vegetables have subtle flavors that benefit from bold seasoning. A dry rub creates a flavorful crust on the grill while penetrating the flesh.

2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, ½ tsp chipotle, salt. Best on: corn, bell peppers, sweet potatoes.

1 tsp dried oregano, 1 tsp dried thyme, ½ tsp sumac, ½ tsp garlic powder, salt. Best on: zucchini, eggplant, tomatoes.

1 tsp five-spice powder, ½ tsp ginger powder, ½ tsp white pepper, salt, sesame oil. Best on: bok choy, mushrooms, broccoli.

1 tsp chaat masala, ½ tsp amchur, ½ tsp cumin, salt. Best on: cauliflower, okra, potatoes.

2 tsp za'atar, ½ tsp sumac, lemon zest, salt, olive oil. Best on: asparagus, green beans, carrots.

Toss vegetables in oil first, then coat with rub. Let sit 15 minutes before grilling for deeper penetration.