Grilled Balsamic Vegetables

Grilled Balsamic Vegetables are a tasty side dish or meatless main dish! Easy to make and great made outside on the grill or indoors using a grill pan.

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!

CLICK TO PIN THIS RECIPE FOR LATER

This recipe was photographed and updated 7/2024.

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• balsamic vinegar
• olive oil
• garlic
• Italian seasoning
• salt
• black pepper
• crushed red pepper
• zucchini
• red bell pepper
• yellow bell pepper
• red onion
• fresh white mushrooms
• fresh herbs for garnish, optional

Today's recipe is healthy, delicious and may become your new favorite side dish!

These Grilled Balsamic Vegetables are so easy to make! They're great with almost any vegetable and can be made indoors on a grill pan or outdoors on a grill. Serve them as a meatless main dish or side dish for any meal.

The homemade garlic balsamic marinade is flavorful and coats the vegetables perfectly. We love garnishing with some fresh herbs before serving, but you could also use those herbs in the marinade instead of the Italian seasoning. It's so easy to customize.

I'm a huge fan of everything balsamic! If you are too, then try this Strawberry Balsamic Vinaigrette!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. Reheat in an air fryer or microwave. The leftovers are great chopped up and fried for a breakfast hash. Add some potatoes too and serve with eggs.

• If you already have store bought or homemade balsamic vinaigrette at home, use that for the marinade instead. I love using things I already have to save some time and make sure it doesn't go to waste.

• Use flavored olive oils or vinegars to add some extra flavor. Fresh herbs instead of Italian seasoning in the marinade is delicious. Try cremini mushrooms instead of white or yellow squash instead of zucchini. Any type of onion or any color bell pepper works great too!

• If you don't have a grill or grill pan, these vegetables can be made in an air fryer or oven as well.

Our favorite kitchen equipment and supplies used with this recipe:

• Weber Performer Charcoal Grill
• Lodge 10.5 Inch Pre-Seasoned Cast Iron Square Grill Pan
• Silicone Basting Brush Set
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Epicurean Kitchen Series Cutting Board 
• OXO Good Grips 2-Piece Silicone Whisk Set
• Small Silicone Tongs

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Grilled Balsamic Vegetables

Ingredients

• Marinade:
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil, plus more for brushing if needed
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 2 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, sliced
• 8 ounces fresh white mushrooms, halved
• fresh herbs for garnish, optional

Instructions

1. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, Italian seasoning, salt, black pepper and crushed red pepper.
2. In a large bowl, add the zucchini, bell pepper, onion and mushrooms.
3. Pour the marinade mixture over the vegetables, tossing well to ensure they are evenly coated.
4. Heat a grill pan over medium high heat. Once heated, place the vegetables in a single layer on the pan. Grill the vegetables for 3-4 minutes on each side, or until tender. Repeat if you need to do multiple batches.
5. Serve garnished with chopped fresh herbs, if desired.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, Twitter, and Facebook Recipe Group!