Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!

We also love grilled zucchini and grilled romaine lettuce.

Balsamic grilled vegetables garnished with parsley in a serving dish.

Balsamic grilled vegetables is one of my favorite ways to enjoy veggies in the summer.

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 marinade but from the grill itself.

It’s not only a hit at BBQs and potlucks but it’s also a hit any day of the week. Serve these balsamic grilled vegetables alongside turkey burger recipe or ground chicken burgers and your kids will be begging for seconds!

Why You’ll Love This Recipe

  • Easy recipe: Just slice, grill and pour dressing over. No marinating!
  • Beautiful presentation: When using a variety of vegetables of different colors.
  • Healthy: Suitable for any guests you are serving as grilled vegetables are naturally low carb, dairy free, gluten free, and vegan.
  • Eat more veggies: Amazing way to show off your garden’s bounty, and a nice excuse to visit your local farmer’s market.

Which Vegetables Are Best for Grilling?

Any firm spring or summer vegetable works as long as it will hold firm on the grill.

  • Zucchini
  • Yellow squash
  • Sweet bell peppers
  • Green bell pepper
  • Red onion
  • Mushrooms
  • Asparagus
  • Eggplant

Ingredients for Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again with this grilled vegetables recipe. And when serving a crowd, double or triple it!

Bell peppers, red onion, zucchini, garlic, parsley, balsamic vinegar, olive oil, cooking spray, salt and pepper.
  • Olive oil: Extra virgin olive oil adds depth to your balsamic dressing.
  • Balsamic vinegar: Rich and complex with a slightly sweet yet tangy flavor.
  • Fresh garlic cloves: The best aromatic in my humble opinion!
  • Salt and pepper: To season and taste.
  • Fresh herbs: Fresh parsley or basil, this really gives it that fresh summer taste.
  • Assorted vegetables: I used zucchini, bell peppers, and red onion. You can use any firm vegetable.
  • Cooking spray: I use Misto. This will help your vegetables from sticking to your grill grates.

How to Make Balsamic Grilled Vegetables

All you have to remember is to grill veggies of similar size and thickness at the same time, for even cooking.

Step  process how to make grilled vegetables with balsamic marinade.
  • Make balsamic dressing: Whisk all dressing ingredients in a bowl. Then set it aside, we will season vegetables after grilling. It is basically balsamic dressing.
  • Cut vegetables thick: 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 the vegetables: While 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. If you have your vegetables into smaller pieces, consider using a grill basket.
  • Toss with balsamic dressing and fresh herbs: Add vegetables to a large bowl or serving platter, drizzle with balsamic dressing and toss with fresh herbs.
Balsamic grilled vegetables in white bowl.

How to Serve Grilled Vegetables

Serve veggies warm or allow them to chill, it’s up to you! The longer they sit, the better the flavor.

Grilled vegetables recipe is a classic and perfect for adding to your grilling recipes repertoire for summertime. Serve with:


Can I make this recipe ahead of time?

Yes, 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. Make the balsamic dressing up to 7 days ahead. Just give it a good whisk before using.

What can I do with leftovers?

Grilled vegetables store well for 3 days in the fridge! We love them cold, but you can get creative. You can always add leftover veggies at the very end to a soup. Repurpose leftovers in a sandwich, as a pizza topping on cottage cheese pizza crust, inside quesadillas, you name it.

Can I freeze grilled vegetables?

Unfortunately I don’t recommend to freeze them as veggies will be soggy upon thawing.

Can I make these in the oven or on the stove?

If you want to try oven roasting vegetables instead, bake in the oven at 425 degrees F for 20 minutes and then toss in the dressing. You can also saute vegetables in a skillet on the stove but it might take a few batches to get them done. You want to avoid overcrowding the skillet and risking mushy vegetable results.

Should I add dressing before or after grilling?

For this recipe the balsamic “marinade” is best added after grilling them! So instead of marinated grilled vegetables, we are grilling vegetables then adding “marinade”. Hot vegetables absorb the flavor so much better than raw vegetables, trust me. Plus, it’s a huge timesaver not to wait around for those veggies to be marinated.

More Vegetable Recipes to Try

Browse my all my favorite healthy grill recipes for delicious dining all summer long!

Balsamic marinade for grilled vegetables on a plate for serving.

Balsamic Grilled Vegetables

Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!
4.87 from 29 votes
Servings 6 servings
Calories 92
Diet Vegan
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes


  • 1 pound zucchini sliced lengthwise into shorter sticks
  • 1 pound 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:


  • 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 or basil and gently mix.
  • Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.



  • Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Place jar with marinade in a bowl with hot water for 5 minutes to melt the oil.
  • Store: Refrigerate for up to 3 days.
  • Grills vary. Cooking time will vary depending on the age and make/model of your grill. 
  • Other vegetables to use: Any firm vegetable that holds up well grilling will work. See post for a list.


Serving: 1cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Fiber: 3g | Sugar: 7g
Course: Side
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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