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 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!
- 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.
- 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.
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:
- Chicken: Grilled bruschetta chicken or cilantro lime chicken for whatever flavor you are in the mood for.
- Salmon: Grilled cedar plank salmon or grilled salmon with these balsamic grilled vegetables is top notch!
- Shrimp: Like these grilled shrimp skewers.
- Plant based protein: Try this air fryer tofu.
- Grains: Pile your plate high with some grilled lemon rosemary chicken and grains like Instant Pot quinoa or Instant Pot coconut rice.
FAQs
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.
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.
Unfortunately I don’t recommend to freeze them as veggies will be soggy upon thawing.
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.
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!
Video
Ingredients
- 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:
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, grated
- 1 teaspoon 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 or basil and gently mix.
- Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very very tasty!!!
Yay! So happy to hear!