Balsamic Grilled Vegetables like zucchini, bell pepper and red onion are tossed in super delicious balsamic marinade and are grilled right away. Warm or cold, this easy summer side dish is a sure crowd pleaser!
Serve alongside other grilling season faves like this grilled romaine lettuce or extra lime basil grilled zucchini!
Grilled Vegetables
Grilled vegetables with any firm vegetables and super delicious balsamic dressing. No marinating is necessary. I can guarantee you this summer side dish will be a sure crowd pleaser and your grilled veggie go-to!
This grilled vegetables recipe is tasty hot off the grill or cold straight from the fridge 3 days later. Think of a beef stew or borscht – “the older”, the tastier. Just like fine wine.:)
What Are the Best Vegetables to Grill?
Good vegetables to grill can be any firm spring or summer vegetables. Just not cucumbers or cabbage. 🙂
- Zucchini
- Bell pepper
- Red onion
- Mushrooms
- Asparagus – also delicious when broiled!
- Eggplant
How to Grill Vegetables
- Make balsamic dressing (“marinade”). No 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 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 are 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.
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!
How to Make Ahead, Store and Reuse Leftovers
To make ahead, you can 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.
May I say that these balsamic grilled vegetables leftovers taste even better the next day and cold?! I guess they marinate in the oil and vinegar dressing and get extra flavorful. Refrigerate for up to 3 days.
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
- Grilled zucchini pizza
- Healthy Salmon Burgers
- Grilled Fish Tacos
- Greek chicken kabobs
- Turkey sliders
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, you can 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.
May I say that these balsamic grilled vegetables leftovers taste even better the next day and cold?! I guess they marinate in the oil and vinegar dressing and get extra flavorful. Refrigerate for up to 3 days.
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!