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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. | ifoodreal.com

The idea for grilled balsamic vegetables came from a Canadian Living magazine I got from my dentist’s office a few years ago. I completely changed the recipe, in fact I don’t think I ever followed a single recipe, but they say it’s nice to give a source of inspiration a credit. Let’s be nice.

Canadian Living called this dish rustic. I had to Google the meaning, just to find out hundreds of meanings. All I can say, this side dish is amazingly quick and delicious => simply amazeballs! If you can flip a Kirkland’s bleached burger, you can grill the vegetables, pour the marinade over and sprinkle with fresh herbs. In fact, to boost your confidence, it’s my first year of grilling too.

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. | ifoodreal.com

These grilled balsamic 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. Also the common oil used in Ukrainian cooking 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. Thank you for sticking around and reading my broken English recipes.

Anyways, 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.

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. | ifoodreal.com

The Balsamic Marinade makes this dish special. The longer it sits, the more fragrant it becomes. Same goes for the vegetables – they taste even better the next day, kind of fire roasted and marinated. Canadian Living has suggested to make a vegetarian sandwich with these guys. Why not?! I would say they taste great with baby potatoes or quinoa, as well as with grilled chicken or fish.

Grilled balsamic 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 and Rosemary chicken (recipe coming on Friday) 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!

Grilled Balsamic Vegetables

Grilled Balsamic 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.
  4. 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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  1. Laura @ Raise Your Garden

    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!!!

    • Olena

      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?!:)

  2. Allison

    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!

  3. Julie Wilkinson

    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.

    • Olena

      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!

  4. Jami

    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



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