Grilled vegetables recipe with to-die-for “marinade” but the best part is that you don’t have to marinate these mixed veggies in it. Extra virgin olive oil, balsamic vinegar, garlic and parsley or basil make the best and easy dressing for grilled vegetables. Aaand, make once and eat all week. Yes, these healthy grilled vegetables can be served hot off the grill, warm later in a day or cold straight from the fridge 3 days later. Think of a beef stew or borscht – “the older”, the tastier. Just like fine wine.:)
My choice of vegetables always seem to be zucchini, bell pepper and red onion. Mushrooms or eggplant would be great as well. Any firm spring/summer vegetable, just not cucumbers or cabbage.
MY LATEST RECIPESServing Suggestions for Grilled Mixed Vegetables
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How to Make Grilled Vegetables
- In a small bowl, whisk together Balsamic Dressing (“Marinade”) ingredients and set aside.
- Prepare vegetables. I like to cut bell pepper into wide strips, onion into “steaks” and 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.
- 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, turning 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. Grilled vegetables taste even better the next day as flavours continue to “marry” each other. Enjoy!
Grilled Vegetables
Grilled Vegetables Recipe with any firm mixed vegetables and super delicious balsamic dressing. Serve warm or cold, no marinade required, how to make healthy grilled vegetables video included. A sure crowd pleaser!
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 6 servings
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 Balsamic Dressing ingredients and 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. Vegetables taste even better the next day as flavours continue to “marry” each other.
Store: Refrigerate covered for up to 3 – 4 days.
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.
Did you make this recipe? Please give it a star rating in the comments.
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!