Balsamic Grilled Vegetables are a flavorful, colorful, and healthy side dish that’s perfect for summer cookouts or as an easy weeknight addition to any meal. A medley of fresh vegetables is tossed in a tangy balsamic marinade, then grilled to bring out their natural sweetness and charred goodness. Simple, vibrant, and delicious—this is grilled veggie perfection.
Why You’ll Love This Recipe
- Easy to make with any mix of vegetables
- A flavorful, tangy balsamic marinade that enhances natural sweetness
- Pairs with grilled meats, pasta, rice, or serves as a main dish
- Vegan, gluten-free, and packed with nutrients
- Great for meal prep or adding to salads, bowls, and sandwiches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini, sliced
- Bell peppers (any color), sliced into strips
- Red onion, sliced into wedges
- Mushrooms (whole or halved)
- Eggplant, sliced
- Asparagus or green beans (optional)
For the balsamic marinade:
- Balsamic vinegar
- Olive oil
- Garlic, minced
- Dijon mustard (optional, for extra flavor)
- Dried oregano or Italian seasoning
- Salt and black pepper
Directions
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, oregano, salt, and pepper.
- Add the chopped vegetables to the bowl and toss to coat well. Let marinate for 1530 minutes (optional but recommended).
- Preheat the grill to medium-high heat (around 400°F).
- Place vegetables directly on the grill grates or in a grill basket.
- Grill for 35 minutes per side, or until tender and nicely charred.
- Remove from grill and serve warm, at room temperature, or chilled.
Servings and timing
This recipe serves 46 people.
Prep time: 15 minutes
Marinate time (optional): 1530 minutes
Cook time: 1015 minutes
Total time: 2545 minutes
Variations
- Add corn on the cob, cherry tomatoes, or carrots for variety
- Use a honey-balsamic glaze for a touch of sweetness
- Top with crumbled feta, goat cheese, or shaved Parmesan
- Sprinkle with fresh herbs like basil, thyme, or parsley before serving
- Toss grilled veggies with cooked pasta for a simple summer dinner
storage/reheating
Store grilled vegetables in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or microwave, or enjoy cold in salads or wraps.
They also freeze well for up to 2 months, though texture may change slightly after thawing.
FAQs
Do I have to marinate the vegetables?
No, but marinating enhances flavor. Even 15 minutes makes a difference.
What vegetables work best for grilling?
Zucchini, peppers, mushrooms, onions, and eggplant all hold up well on the grill.
Can I use a grill pan or oven instead?
Yes, a stovetop grill pan or a 425°F oven will work if you don’t have a grill.
Is balsamic vinegar too strong?
Not when combined with olive oil and seasoning—it adds a nice depth of flavor and mild sweetness.
Can I prepare these vegetables ahead of time?
Yes, you can marinate and grill them in advance. They’re great served cold or reheated.
Can I use fresh herbs instead of dried?
Absolutely—fresh herbs like thyme, oregano, or rosemary add great flavor after grilling.
How do I keep the vegetables from falling through the grill grates?
Use a grill basket, skewers, or slice vegetables large enough to stay on top.
Are these vegetables good for meal prep?
Yes, they store well and can be used in bowls, wraps, pastas, or eaten as-is.
What protein pairs well with this?
Grilled chicken, steak, fish, or tofu pair wonderfully with these veggies.
Can I add a sauce or dip?
Yes, serve with hummus, tzatziki, pesto, or a drizzle of tahini for extra flavor.
Conclusion
Balsamic Grilled Vegetables are a simple yet delicious way to enjoy a rainbow of produce. The tangy balsamic marinade brings out the natural sweetness of the veggies and adds a layer of bold flavor that makes this dish anything but boring. Whether served alongside your favorite grilled main or as part of a light meal, this recipe is a must-have for your warm-weather menu.
Description
Balsamic Grilled Vegetables are a colorful, smoky, and tangy side dish made with a medley of fresh veggies tossed in a simple balsamic marinade. Grilled to tender perfection, they’re the ideal companion to grilled meats or a delicious plant-based main all on their own!
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In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard (if using), garlic, Italian seasoning, salt, and pepper.
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Place chopped vegetables in a large bowl or zip-top bag. Pour marinade over the veggies and toss to coat. Let marinate for at least 2030 minutes (or up to 2 hours for deeper flavor).
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Preheat grill to medium-high heat (about 400°F).
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Grill vegetables directly on the grates, in a grill basket, or on skewers. Cook for 1015 minutes, turning occasionally, until nicely charred and tender.
Notes
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Try adding asparagus, eggplant, or cherry tomatoes for variety.
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Use a grill basket for smaller pieces to prevent them from falling through the grates.
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Leftovers are great in wraps, on salads, or tossed with pasta!
