Balsamic Grilled Vegetables
Tender, grilled vegetables coated in a tangy balsamic marinade. This vibrant side is perfect for warm weather grilling or quick, flavorful weeknight dinners.
Equipment
- 1 grill or grill pan preheated and lightly oiled
- 1 small bowl for marinade
- 1 large bowl or zip-top bag for marinating vegetables
Ingredients
- 1 zucchini sliced lengthwise or into thick rounds
- 1 yellow squash sliced
- 1 red bell pepper sliced
- 1 red onion cut into wedges
- 1 cup mushrooms button or cremini
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup optional
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
- Optional garnish: fresh basil or parsley
Instructions
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), minced garlic, salt, and pepper in a small bowl to form the marinade.
- Place all vegetables in a large bowl or zip-top bag and pour the marinade over them. Toss to coat evenly, then let marinate for 15 to 30 minutes.
- Preheat the grill or grill pan to medium-high heat, and lightly oil the grates.
- Arrange the vegetables on the grill in a single layer. Grill for 3 to 5 minutes per side, turning occasionally, until tender and lightly charred.
- Remove vegetables from the grill and transfer to a serving platter. Garnish with fresh herbs if desired and serve warm.
Notes
- Swap vegetables or add asparagus, eggplant, cherry tomatoes, or corn for variety.
- Oven alternative: roast at 425 °F for 20–25 minutes, flipping halfway.
- Enhance flavor with a sprinkle of feta or shaved Parmesan.
- Pairs well with grilled chicken, steak, fish, or in salads and bowls.