Balsamic Grilled Vegetables: Easy Side Dish Recipe With Few Ingredients
Grilled vegetables are a summer staple, but toss them in a bold balsamic marinade, and they will become the real star of your BBQ spread. These balsamic grilled vegetables are tangy, smoky, and just the right amount of sweet, perfect for summer cookouts, light dinners, and vibrant vegetable platters.
You can serve them alongside juicy grilled meat or include them as part of a full lineup of vegetarian grilling recipes. This easy side dish adds color and flavor to your plate using just a handful of pantry staples and fresh veggies.
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These marinated grilled vegetables bring together everything you want in a summer produce recipe: fast prep, bold flavor, and a gorgeous, grill-kissed finish. You can serve them alongside a grilled meat platter or make them the centerpiece of a fully plant-based cookout menu—they deserve a spot on every summer table.
Why You Will Love These Balsamic Grilled Veggies
- Quick to prep and cook—on the table in under 30 minutes
- Naturally vegan and gluten-free
- Packed with flavor from a simple balsamic marinade
- Perfect for summer entertaining and meal prep
- Works for indoor grill pans or outdoor grills
They’re also an excellent way to highlight summer produce like zucchini, bell peppers, onions, and mushrooms, making them one of the best grilled vegetable recipes for busy weeknights or casual BBQs.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Cut the vegetables so they hold up well on the grill and develop great char. Slice zucchini into thick spears, bell peppers into wide strips, and red onions into hearty rings. Halve the mushrooms to keep them juicy. The goal isn’t to make everything the same size but to adjust each piece so it cooks evenly without falling apart. Place all the chopped vegetables into a large bowl for easy marinating.
Pro-Tip: Keep smaller or softer vegetables larger so they don’t overcook before the firmer ones are done.
Step 2: In a small bowl, combine balsamic vinegar, olive oil, garlic, dried herbs, salt, and pepper. This balsamic marinade adds a punchy, slightly sweet flavor that caramelizes beautifully on the grill.
Step 3: Pour the marinade over the vegetables and toss to coat evenly. You can let the vegetables sit for 30 minutes to soak up more flavor, or go straight to grilling if you’re in a rush.
Pro Tip: Marinating the veggies helps the balsamic glaze penetrate deeper, creating more flavorful bites, especially great for meal prep or summer side dishes.
Step 4: Place a grill pan over medium-high heat (or preheat your outdoor grill). Once hot, lightly oil the pan or grate. Arrange the vegetables in a single layer, working in batches if needed. Grill for 3–4 minutes per side, flipping with tongs until the veggies are tender and have deep char marks.
Grill in Stages: Start with onions and peppers first, since they take longer, then add mushrooms and zucchini a few minutes later for the best texture.
How to Serve Balsamic Grilled Vegetables
These balsamic grilled vegetables work with a wide variety of meals and side dishes, making them a summer favorite:
- Serve with grilled meat or fish like BBQ chicken or steak for an easy pairing. They’re great with classic potato salad, pasta salad, or other summer side dishes.
- Add to grain bowls with couscous, farro, or quinoa. Top with herbs and extra balsamic glaze for a quick, satisfying meal.
- Mix into pasta or orzo salads to create colorful, veggie-packed dishes—ideal for light dinners or summer entertaining.
- Use in wraps or pita pockets with hummus or feta for a flavorful, grab-and-go lunch.
- Serve on a vegetable platter with dips like pesto or whipped feta. These grilled veggies pair well with other roasted vegetable recipes and appetizers.
- Top green salads with warm veggies for extra texture and flavor—great with simple vinaigrettes or creamy dressings.
FAQs About Balsamic Grilled Vegetables
Yes! It works beautifully on eggplant, asparagus, carrots, or Brussels sprouts. Adjust the grilling time based on each veggie’s density.
Absolutely—this dish is made for BBQ veggies and adds a vibrant, healthy option to your summer entertaining menu.
No problem. Roast the vegetables in the oven at 400℉ for 20–25 minutes, flipping halfway. You’ll still get caramelized edges and deep flavor.
If you tried this Balsamic Grilled Vegetables Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Grill pan
Ingredients
- 2 medium zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large red onion
- 8 oz mushrooms (button or cremini), halved
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil plus more for brushing if needed
- 2 cloves garlic minced
- 1 teaspoon dried Italian herbs or a mix of dried oregano, basil, and thyme
- Salt and pepper to taste
- Fresh herbs for garnish optional, such as parsley or basil
Instructions
- Slice zucchini into thick spears, cut bell peppers into wide strips, slice the red onion into rings, and halve the mushrooms. Add all the vegetables to a large mixing bowl.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried herbs, salt, and pepper.
- Pour the marinade over the vegetables and toss to coat evenly. Let them sit for 30 minutes if time allows, or proceed directly to grilling.
- Place a grill pan over medium-high heat and let it get hot. Lightly brush with oil to prevent sticking.
- Add vegetables in a single layer, starting with onions and bell peppers. After 2–3 minutes, add mushrooms and zucchini. Grill each side for 3–4 minutes, or until tender with visible grill marks. Work in batches to avoid overcrowding.
- If the vegetables start to stick or seem too dry, lightly brush them with a bit more olive oil mixed with a bit of balsamic vinegar.
- Remember, different vegetables have varying cooking times. Start with those that take longer, like onions and bell peppers, and add quicker-cooking ones like mushrooms and zucchini a few minutes later.
- Transfer grilled vegetables to a serving dish. Adjust seasoning to taste and garnish with fresh herbs. Serve warm.
