Grilled Vegetables with Balsamic Vinegar
These grilled balsamic vegetables are smoky, tender, and packed with rich flavor from a savory balsamic marinade and fresh seasonal vegetables. Perfect for summer cookouts, easy weeknight dinners, or healthy side dishes, this colorful grilled vegetable recipe pairs beautifully with everything from grilled meats to pasta and grain bowls.
Servings: 6
Calories: 217kcal
Equipment
- Gas or Charcoal Grill
- Nonstick Grilling Skillet
- 2 Ziploc Bags
Ingredients
- 1/2 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Soy Sauce
- 1 Fresh Lemon squeezed, seeds removed
- 1/2 tsp Salt
- 1/2 tsp White Sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Herbs de Provence seasoning
- 3 Zucchinis cut into 1/2 inch slices
- 2 Onions cut into 1/2 inch slices
- 1 Green Pepper cut into 1/2 inch slices
- 1 Yellow Pepper cut into 1/2 inch slices
- 1 Red Pepper cut into 1/2 inch slices
Instructions
- Take a bowl and whisk together olive oil, balsamic vinegar, soy sauce, salt, sugar, garlic powder, black ground pepper, and herbs de provence seasoning. Set aside. Chop all of your vegetables into 1/2 slices (zucchinis, onions, green pepper, yellow pepper, and red pepper).
- Take 2 ziplock bags, and in one bag add zucchinis, green peppers, yellow peppers, and red peppers. In your second ziplock bag, add the chopped onions. (The onions are separate since they cook faster upon grilling, and will not cook at the same rate as the peppers & zucchinis). In the first ziplock bag containing the zucchinis and peppers, pour 2/3 of your oil and balsamic mixture. In the second ziplock bag containing the onions, pour the rest of your oil and balsamic vinegar marinade. Allow vegetables to marinate for at least 1 hour prior to grilling.
- Preheat grill until it reaches medium heat. Brush a bit of olive oil onto a nonstick grilling skillet, and grill the onions until tender. Remove onions from heat and place these in clean bowl. Next grill the zucchinis and peppers until tender. Once cooked remove from heat, and add these to your clean bowl as well.
- Cut a fresh lemon and squeeze the lemon juice onto your cooked vegetables. Pour the left over marinade into your bowl with the grilled vegetables, toss, serve, and enjoy!
Notes
- Cut the vegetables into similar-sized pieces so they cook evenly on the grill.
- Allow the vegetables to marinate for at least 15–30 minutes before grilling for deeper balsamic flavor.
- A grill basket works great for smaller vegetables and helps prevent them from falling through the grill grates.
- Do not overcook the vegetables. They should be tender with light char marks while still maintaining some texture.
- Feel free to customize the vegetable mix with mushrooms, asparagus, eggplant, cherry tomatoes, or red onions depending on the season and your preference.
- For extra flavor, finish the vegetables with freshly grated parmesan cheese, fresh herbs, or a drizzle of balsamic glaze before serving.
- These grilled vegetables pair well with grilled chicken wings, steak, seafood, pasta dishes, or quinoa bowls.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and enjoyed cold, reheated, or added to salads and wraps.
Nutrition
Calories: 217kcal | Carbohydrates: 12g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 542mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 100mg | Calcium: 37mg | Iron: 1mg