Balsamic Grilled Vegetables are thick-cut veggies grilled to a crispy tender texture with a beautiful char. They’re tossed in a homemade tangy balsamic marinade that is so good even your kids will enjoy it. Served warm or cold, this easy dressing with grilled vegetables is a summer side dish that pairs well with any main dish and makes the most delicious leftovers!
Serve this grilled vegetable recipe alongside other grilling season faves like this grilled romaine lettuce or extra grilled zucchini!
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Making grilled vegetables with a delicious balsamic dressing is one of my favourite ways to enjoy veggies in the summer. It’s fresh, it’s healthy and when using a variety of different colours, it’s beautiful!
It’s a quick and simple side dish that takes very little effort at all, and is infused with so much flavor not only from the balsamic dressing but from the grilling itself. It’s not only a hit at BBQs and potlucks but it’s also a hit any day of the week. This grilled veggies recipe with a sweet and tangy balsamic dressing will have your kids asking for seconds!
Not only does the balsamic dressing work as a dressing, but you could switch things up and use it as a grilled vegetable marinade! It works with almost any crispy tender vegetable, and although it’s the same dressing used for everything, the grilling helps bring out the individual flavor of each different veggie. It’s incredible!
Preparing grilled veggies is an amazing way to show off what you’ve got growing in your garden, but it’s also a nice excuse to visit your local farmer’s market. This recipe works with the stovetop and the oven as well, but in the summertime, there’s nothing better than healthy grilled veggies!
Take your everyday veggies and make them exciting again with this grilled vegetable recipe, and when serving a larger crowd, double or triple the recipe! Even if you’re not, you could still make a lot and keep the leftovers for lunches during the week.
This grilled vegetables recipe is tasty hot off the grill or cold straight from the fridge 3 days later. Think of a beef stew, borscht or balsamic pot roast, the longer they sit, the better the flavor!
Why This Balsamic Grilled Vegetables Recipe Works?
- A simple side with ultimate flavour.
- Quick and easy and virtually effortless.
- Goes with most main dishes containing beef, chicken, turkey or fish.
- Vegetarian, gluten-free, dairy-free, and vegan-friendly.
- A great make-ahead dish that is great for meal prep and leftovers.
- Kid-friendly and kid-approved, they’ll be asking for more.
- Versatile because you can use leftovers in different ways. In a sandwich, on a salad, as a pizza topping, inside quesadillas, you name it.
- Customizable to whatever firm veggies you have on hand.
What Are the Best Vegetables to Grill?
You want to grill any firm spring or summer vegetable. Ones that will hold firm on the grill but also that won’t get extremely soggy as it sits in the dressing. Cucumbers or cabbage are examples of which won’t work. Below is a list of ideas that will work.
- Zucchini
- Bell pepper
- Red onion
- Mushrooms
- Asparagus – also delicious when broiled!
- Eggplant
How to Grill Vegetables
- Make the balsamic dressing (“marinade”). No grilled vegetable marinade or marinating required – season after grilling. I am from Ukraine and we cook simple food. Extra virgin olive oil, balsamic vinegar, garlic, and fresh parsley or basil make the best and easy dressing for best-grilled vegetables.
- Wash and cut vegetables. I like to cut bell pepper into wide strips and the onion into “steaks.” As for zucchini, you have to go by its size. Baby zucchini need a slice lengthwise and maybe a chop in half for shorter “sticks.” Huge garden zucchini is best sliced in thick rounds.
- Grill vegetables covered on low heat for 12 minutes turning once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
- Toss with balsamic dressing and fresh herbs. Serve warm or allow it to chill, it’s up to you!
Tips & Variations
- If you want to try roasting them instead, toss them in the oven at 425 degrees for 20 minutes and then toss them in the dressing.
- Grill veggies of similar size and thickness at the same time, for even cooking.
- For kebabs, cut veggies into 1-inch chunks and place them on skewers before grilling. You could then glaze them with the dressing, or use the dressing as the marinade before grilling.
- Once your grill is hot, don’t skip the cooking spray. It will help keep your vegetables from sticking.
- If you decide to cut smaller pieces, consider using a grill basket that way you don’t lose any to the BBQ black hole.
FAQs
To thicken balsamic vinegar, you would normally allow it to cook until it reduces by half. Some people might add a little sweetener like honey, maple syrup, or brown sugar, but otherwise, it’s pretty much just the vinegar. In this case, the oil would make it difficult to thicken up in the same way.
You can freeze grilled veggies based on two things. One, you freeze them without the dressing, and two, know they will be soggy once you thaw them. Reheat in the oven to crisp back up again!
This recipe uses low heat, so that really depends on what your meat recipe calls for. When cooking meat on low, it usually means it’s going to take a while, in which case the timing would be off. If you’re just reheating meat, you could definitely do that at the same time. You could plan ahead and put your grilled meat on first then as it nears time to be done, make this grilled vegetable recipe. Timing will be key.
Absolutely! This simple homemade dressing happens to be one of my favourites, but you can definitely use whichever is your favorite. Store bought works in a pinch, especially if your family has a preference. Keep in mind, store bought dressing can have a lot of hidden sugars, gluten, and bad fats.
What to Serve with Grilled Vegetables?
Grilled vegetables are a classic summer side dish. Therefore it only makes sense to grill meat or fish to go with it like:
- Grilled lemon rosemary chicken
- Cajun chicken
- Shrimp skewers
- Grilled salmon
- Simple grilled chicken breast
- Cedar plank salmon
- Cilantro lime chicken
Then I usually quickly cook quinoa or brown rice for a healthy carb side.
Alternatively, you could serve the veggies as a side alongside healthy green salads like this spinach salad, cucumber and tomato salad, or kale Caesar salad!
My husband, Alex, also loves to cut pitas in half, brush with garlic olive oil, and grill for a few minutes per side. So good!
Making this Grilled Veggies Recipe in Advance
To make ahead: Cut up vegetables, place in a large bowl or container, cover tightly with plastic wrap, and refrigerate for up to 3 days. Because vegetables contain a lot of moisture, they will not dry out.
To store: Refrigerate for up to 3 days and enjoy because leftovers taste even better cold the next day! They marinate in the oil and vinegar dressing and get extra flavorful.
Grilled too many? You can always add leftover veggies at the very end to a soup like vegetable soup. Nothing goes to waste in our household and shouldn’t in yours too. 40% of America’s food ends up in a landfill. 🙁
Please enjoy and let me know how you liked this recipe!
More Healthy Grill-Season Recipes to Try
Or check out my complete list of grilling season recipes, for more inspiration!
Best Ever Grilled Vegetables {So Easy!}
Ingredients
- 1 lb zucchini sliced lengthwise into shorter sticks
- 1 lb bell peppers sliced into wide strips
- 1 large red or white onion cut into 1/2 inch thick rounds
- 1/3 cup Italian parsley or basil finely chopped
- Cooking spray I use Misto
Balsamic Dressing:
- 2 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar
- 2 garlic cloves grated
- 1 tsp salt
- Ground black pepper to taste
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat 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.
- Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.
- Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.
To make ahead: Cut up vegetables, place in a large bowl, cover and refrigerate for up to 3 days.
To store: Refrigerate for up to 3 days and enjoy because leftovers taste even better cold the next day!
Grilled too many? You can always add leftover veggies at the very end to a soup like vegetable soup.
Video
Notes
- 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.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Simple ingredients, easy to follow and it was yummy. Like the recipe and will make it again.
Makes me so happy to hear this Edith!
Super delicious. Why had I never thought to drizzle on the marinade after cooking and toss. Will make again for sure.
Fantastic!
My husband and I like your recipe-will make it again.
Fantastic! Glad everyone enjoyed the recipe, Sherry.
Made this tonight with our zucchinis from the garden. It was excellent. Loved the flavour from the ‘marinade’. Loved the garlic flavor too. Nice easy but delicious healthy recipe. Thanks so much for sharing!
Thanks for your wonderful review Lorna! Love hearing that you used zucchinis from your garden!
These grilled veggies turned out amazing! Wonderful recipe!
Awe thanks so much!
We eat a lot of vegetables in the summer and this recipe is delicious.
Love this! I am also Ukrainian and I would love to follow your blog! Are you also on insta?
Yes! I am on instagram and facebook!
We cook grilled vegetables all the time and this recipe is one we make all the time.
Awe, you are so welcome! So happy to hear you are enjoying my recipes, Karen!
The sauce is amazing. I grilled okra, zucchini, squash and carrots then added the sauce at the end. My okra hating daughter devoured hers!!!! Cannot wait to make this again!
Fantastic! Glad you enjoyed the recipe!
Loved it!! The whole family gave it 5 stars.
Veggies can be roasted in the oven WITH the dressing, too. Here’s a delicious modified recipe from Moosewood Restaurant Lo-Fat Favorites:
Halve zucchini lengthwise and cut into 1″ chunks.
Cut bell peppers into 1″ chunks.
Cut onions into wedges.
You can add parboiled root veggies like potatoes, sweet potatoes and carrots.
DRESSING: whisk 4 tsp olive oil, 1/4 c. fresh lemon juice, 6 cloves garlic minced, 3 Tbs minced fresh rosemary (or 2–3 tsp dried, ground), 1 tsp salt and pepper.
Add veggies to a roasting pan in a single layer, toss thoroughly with the dressing.
Bake at 400 for about 40 mins, stirring every 10, until all the veggies are tender, not mushy.
Yum! I WILL try it this fall. Thank you for sharing!
ABSOLUTELY DELICIOUS! I’ve used the vegetables from the original recipe and swapped some out for asparagus and carrots, which are just as delicious. Even better the next day!
can something similar be made in the oven? don’t have a grill 🙁
Yes. Roast vegetables in the oven at 425 degrees F for about 20 minutes or so. Then mix with the dressing.
You can grill or oven-roast vegetables WITH a dressing, too. For oven-roasting, cut veggies into chunks. You can include par-boiled root vegetables like potatoes, sweet potatoes and carrots. Here’s a fabulous oven-roasted veggies recipe from Moosewood Restaurant Lo-Fat Favorites (slightly modified), and it’s a favorite of ours:
Whisk: 4 tsp olive oil, 1/4 c. lemon juice, 6 cloves minced garlic, 3 Tbs minced fresh rosemary (or 2-3 tsp dried, ground), 1 tsp dried oregano, salt and pepper.
Place the veggies in a single layer in a baking pan and toss well with the dressing. Bake at 400 for about 40 mins, stirring every 10, until all the veggies are tender but not mushy.
This looks good for a barbecue! And looks delicious!
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
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.
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!