Seasonal Recipes — Summer Recipes
Balsamic Grilled Vegetables: A Flavor-Packed Side
Molly Moore / 13 January 2025
As the days get warmer and the sun stays out longer, grilled vegetables become an absolute must for summer cooking. These balsamic grilled vegetables are smoky, slightly sweet, and infused with delicious garlicky herbs. Plus, they’re incredibly simple to make!
Whether you’re hosting a backyard BBQ, meal-prepping for the week, or just craving a light yet satisfying dish, this recipe will be your go-to.
Seasonal produce always tastes better, and summer is the ultimate time for vibrant, juicy vegetables. Bell peppers, zucchini, mushrooms, and onions reach their peak ripeness, meaning they’re sweeter, crisper, and packed with flavor. Grilling them enhances their natural sugars, giving you those beautiful caramelized edges that are simply irresistible.
How to Make the Best Balsamic Grilled Vegetables: Recipe
Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Servings: 4
Ingredients
- 2 medium zucchinis, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 large red onion, cut into wedges
- 8 oz (about 225g) mushrooms (button or cremini), halved
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, plus more for brushing if needed
- 2 garlic cloves, 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)
Method
1. Prep the Veggies
Chop all your vegetables into bite-sized pieces so they cook evenly. Keep them slightly larger if using an outdoor grill to prevent them from falling through the grates.
2. Make the Balsamic Marinade
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper. This simple yet bold marinade enhances the veggies’ natural sweetness while adding a slight tang.
3. Toss & Marinate
Pour the marinade over the chopped vegetables, tossing well to coat. If you have time, let them marinate for at least 30 minutes—this allows the flavors to soak in and creates a deeper, richer taste.
4. Fire Up the Grill
- For an outdoor grill: Preheat to medium-high heat.
- For a grill pan: Heat over medium-high heat until hot. Cast iron works best for those signature grill marks!
5. Grill to Perfection
- Arrange the vegetables in a single layer, working in batches if needed.
- Grill for 3-4 minutes per side, turning occasionally, until charred and tender.
- If they start sticking, brush lightly with more olive oil.
Pro Tip: Start with the bell peppers and onions since they take a bit longer to soften. Add the zucchini and mushrooms a couple of minutes later so they don’t overcook.
6. Serve & Enjoy
Transfer the grilled vegetables to a serving dish, adjust seasoning if needed, and sprinkle with fresh herbs for extra flavor.
These balsamic grilled vegetables are delicious on their own, but they also pair beautifully with:
Crusty bread for a rustic, Mediterranean-style meal.
Grains like quinoa or farro for a hearty, plant-based bowl.
Stuffed into a wrap or sandwich with hummus or vegan cheese.
Enjoy!
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