Grilled vegetables are one of my favorite side dishes when summer rolls around, and these balsamic grilled vegetables are simply perfect. Tossed in a tangy and slightly sweet balsamic marinade, then grilled to tender perfection, they bring vibrant color and flavor to any meal.
Why You’ll Love This Recipe
I love how easy and healthy this recipe is. It’s naturally vegan, gluten-free, and incredibly versatile. Whether I'm serving it alongside grilled meats, folding it into pasta, or piling it on a sandwich, the deep flavor from the balsamic marinade always shines through. Plus, it’s a great way for me to use up any vegetables I have lying around.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Zucchini
- Red bell peppers
- Yellow bell peppers
- Red onion
- Mushrooms (like cremini or portobello)
- Olive oil
- Balsamic vinegar
- Garlic cloves, minced
- Salt
- Black pepper
- Fresh herbs (like thyme or rosemary), optional
directions
- I start by washing and slicing all the vegetables into evenly sized pieces to ensure they grill evenly.
- In a large bowl, I whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- I toss the vegetables in the marinade and let them sit for at least 20–30 minutes so they soak up all the flavors.
- While they marinate, I preheat the grill to medium-high heat.
- I arrange the vegetables on the grill or use a grill basket for smaller pieces, cooking them for about 3–5 minutes per side, or until they are tender with charred edges.
- Once done, I remove them from the grill and serve immediately, garnished with fresh herbs if I like.
Servings and timing
This recipe serves 4 people as a side dish. The total time is about 45 minutes, including 30 minutes of marinating and around 15 minutes of grilling.
Variations
Sometimes I like to switch things up by adding eggplant or asparagus to the mix. If I’m craving a spicy kick, I add red pepper flakes to the marinade. For a richer flavor, I might sprinkle the finished vegetables with grated Parmesan or crumbled feta before serving.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat them, I use a skillet over medium heat or pop them in the oven at 350°F for about 10 minutes. They can also be enjoyed cold in wraps or salads.
FAQs
How long should I marinate the vegetables?
I usually marinate them for at least 20–30 minutes, but if I have time, letting them sit for a few hours intensifies the flavor even more.
Can I grill the vegetables in the oven?
Yes, when I can’t use an outdoor grill, I use the oven broiler. I place the marinated vegetables on a baking sheet and broil them, turning once, until they’re nicely charred and tender.
What kind of balsamic vinegar should I use?
I prefer using a good-quality, aged balsamic vinegar because it has a richer, slightly sweet flavor that really enhances the vegetables.
Can I make these ahead of time?
Absolutely. I often grill them a day ahead and store them in the fridge. They reheat well and taste even better the next day.
What can I serve with balsamic grilled vegetables?
I love serving them with grilled chicken, steak, or tofu. They also make a great topping for pizza or a filling for sandwiches and wraps.
Conclusion
These balsamic grilled vegetables are a delicious, healthy, and colorful addition to any meal. Whether I’m firing up the grill for a weekend barbecue or just want an easy side for dinner, this recipe always delivers big flavor with minimal effort.
Balsamic Grilled Vegetables
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Description
Balsamic grilled vegetables are a vibrant, healthy side dish made with a mix of seasonal vegetables marinated in a tangy balsamic dressing and grilled to perfection.
Ingredients
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 8 oz mushrooms (cremini or portobello), sliced
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh herbs (thyme or rosemary), optional
Instructions
- Wash and slice all vegetables into evenly sized pieces.
- In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Toss the vegetables in the marinade and let sit for at least 20–30 minutes.
- Preheat grill to medium-high heat.
- Arrange vegetables on the grill or use a grill basket; cook for 3–5 minutes per side until tender and charred.
- Remove from grill and serve immediately, garnished with fresh herbs if desired.
Notes
- Marinate vegetables for a few hours for deeper flavor.
- Use a broiler if an outdoor grill is unavailable.
- Add red pepper flakes for spice or cheese for richness.
- Store leftovers in the fridge for up to 4 days.
- Great served with grilled meats, in wraps, or on pizza.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
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