Grilling brings out the natural sweetness of vegetables, and when paired with a tangy balsamic marinade, they become absolutely irresistible. This simple yet flavorful recipe is perfect for summer barbecues, weeknight dinners, or meal prepping healthy sides.

Why You’ll Love This Recipe

It’s a healthy, plant-based option packed with flavor
Perfect for grilling season
Easily customizable with your favorite vegetables
Great for meal prep or as a side dish
Naturally gluten-free and vegan

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini
Red bell peppers
Yellow bell peppers
Red onion
Mushrooms
Asparagus
Olive oil
Balsamic vinegar
Garlic cloves, minced
Salt
Black pepper
Fresh herbs (such as thyme, rosemary, or parsley), optional

directions

Slice all vegetables into similar-sized pieces for even grilling.
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Add the vegetables to the marinade and toss to coat evenly. Let marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Grill the vegetables directly on the grates or use a grill basket. Cook for 4-5 minutes per side, or until tender and slightly charred.
Remove from the grill and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

Servings and timing

This recipe serves 4 to 6 people. Preparation time is about 15 minutes, marinating takes 30 minutes, and grilling takes approximately 10 minutes.

Variations

Add eggplant or cherry tomatoes for variety.
Use a honey balsamic glaze for a sweeter flavor.
Swap olive oil for avocado oil for a different richness.
Include corn on the cob slices for a hearty addition.
Add crumbled feta or goat cheese after grilling for a savory finish.

storage/reheating

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. They can also be enjoyed cold in salads or wraps.

FAQs

How long should I marinate the vegetables?

Marinate for at least 30 minutes, but up to 2 hours for deeper flavor.

Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan on the stovetop works great for this recipe.

What vegetables are best for grilling?

Sturdy vegetables like zucchini, bell peppers, onions, mushrooms, and asparagus work best.

Can I make this recipe ahead of time?

Yes, you can marinate the vegetables in advance and grill them when ready.

Is this recipe vegan?

Yes, it is naturally vegan and gluten-free.

How do I keep vegetables from sticking to the grill?

Make sure your grill is clean and well-oiled. Also, oil the vegetables before grilling.

Can I freeze grilled vegetables?

Grilled vegetables can be frozen, but their texture may change. Best enjoyed fresh or refrigerated.

What dishes pair well with balsamic grilled vegetables?

They pair well with grilled meats, pasta dishes, or served over quinoa or rice.

Can I use dried herbs instead of fresh?

Yes, use about 1/3 the amount of dried herbs in place of fresh.

Are these good for meal prep?

Absolutely. They’re great for adding to bowls, wraps, and salads throughout the week.

Conclusion

Balsamic grilled vegetables are a delicious, healthy addition to any meal. They’re easy to make, versatile, and bursting with flavor. Whether you’re hosting a barbecue or prepping for the week, this recipe is a must-try for veggie lovers

Balsamic Grilled Vegetables