Balsamic Grilled Vegetables

Grilled Balsamic Vegetables is a sure crowd pleaser at any temperature, even better the next day. No marinating required and use any firm vegetables like zucchini and bell peppers. |

Balsamic grilled vegetables have authentic Italian flavours – olive oil, balsamic vinegar, garlic and parsley/basil. Very similar to Ukrainian traditional flavours of dill and garlic, minus the balsamic vinegar. Commonly used in Ukrainian cooking oil is unrefined sunflower oil, similar in taste to a sesame oil, just not as concentrated. In this recipe, olive oil plays a role mainly of a moisturizer and balsamic vinegar adds a nice punch of flavour.

My choice of vegetables were zucchini, bell peppers and white onion. White/brown mushrooms, Portobellos, eggplant or asparagus would be great as well. Any firm spring/summer vegetable, just not cucumbers or cabbage. Balsamic infused marinade makes this dish special – the longer vegetables marinate, the more flavourful they become.


Grilled Balsamic Vegetables is a sure crowd pleaser at any temperature, even better the next day. No marinating required and use any firm vegetables like zucchini and bell peppers. |

Balsamic grilled vegetables can be served hot off the grill, at a room temperature or cold from the refrigerator. They taste delicious in any way! I have to be honest again, my kids did not appreciate this dish, so I served them baby potatoes, grilled lemon rosemary chicken and sliced fresh cucumbers and tomatoes. That’s what I ate a lot as a kid in summer. Nobody was cooking any fancy salads for me.

Enjoy and if you are looking for more summer vegetable grilling ideas check out these recipes:

Grilled cherry tomatoes with maple syrup, basil and Tabasco

Grilled zucchini with lime and basil

Grilled cauliflower with smoked paprika


Balsamic Grilled Vegetables


  • 1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
  • 1 lb bell peppers, cut into wide strips
  • 1 large red or white onion, cut into 1/2 inch thick rounds
  • 1/3 cup Italian parsley or basil, chopped
  • Cooking spray (I use Misto)

Balsamic Dressing:

  • 2 tbsp olive oil, extra virgin
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  1. In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
  2. Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
  3. Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavours continue to “marry” each other.

Storage Instructions: Refrigerate covered for up to 3 – 4 days.


Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1 cup:
Calories: 125.7
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 590.7 mg
Total Carbs: 9.5 g
Dietary Fiber: 3.1 g
Protein: 3.8 g
WW Points+: 3

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11 comments on “Balsamic Grilled Vegetables

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  1. i love the veggies and the time for cooking them – my only concern is for the amount of garlic. I made a triple batch of veggies and made the dressing with 3 cloves of garlic . This was a lot of garlic – probably could have put one lg clove to a triple recipe

  2. I love the look of these and plan on trying for dinner tonight. Just one comment, spray the grill with cooking oil spray PRIOR to turning it on. Otherwise the flame from the grill could follow the path of the spray right up your arm. Sure that wouldn’t feel so good. Never spray the grill after it’s been lit.

    1. You are right, I guess it could happen. However, we have been grilling for over 10 years and we find that oil spray isn’t the same as pouring the oil on the grill. Honestly, we always do that and never had a problem. Also it depends on how high or low your burners are. BUt it’s better be safe. Hope you enjoy the vegetables!

  3. Olena, these veggies are just totally amazeballs!!! Nothing I love better than grilled veggies in the summer. And I like Canadian Living mag! They have very inspiring recipes -but I always change them up too to make them to my taste. I would love these in a sandwich or wrap -OMG so yummy!

  4. I can’t believe you’re kids wouldn’t eat this! Looks so good. Love grilled veggies and you chose the right ones too I think, zucchini, bell peppers and white onions, I’m humming right.

    Love how this doesn’t have to be marinated, I get so lazy with marinating.

    And can I just admit that I learned to love balsamic vinegar about a year ago at T.G.I. Fridays? I don’t like admitting that I love their food but I do.

    Dentist offices have the best magazines. I never take the whole magazine, but rip out a recipe from time time. Guilty is charged!!!

    1. No, my kids like only some cooked vegetables BUT they eat most vegetables raw, which is even better. That’s why I’m OK with it. I remember as a kid I never liked cooked vegetables.
      I’m lazy about marinating too. Just lack of time for me.
      I have never been or heard of TGI Fridays. Must be an American restaurant. I love balsamic vinegar, just love it!
      So you are one of those ripping out good recipes?!:)