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.
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