Balsamic Grilled Vegetables

These Balsamic Grilled Vegetables are a simple, vibrant side dish that brings smoky, caramelized flavor to your table with minimal effort. A tangy balsamic and garlic marinade coats tender zucchini, sweet peppers, red onion, and juicy cherry tomatoes for a versatile, colorful dish that pairs beautifully with grilled meats, pasta, or grain bowls.

Ingredients

• 2 zucchinis, sliced into 1/4‑inch (0.5 cm) rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions

1. Preheat your grill to medium‑high heat (about 400°F / 200°C). If using a grill basket, place it on the grill to heat up as well.
2. In a large mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
3. Add the zucchini rounds, red and yellow bell pepper strips, red onion wedges, and cherry tomatoes to the bowl. Toss until all the vegetables are thoroughly coated in the balsamic mixture.
4. Transfer the vegetables to a grill basket or arrange them directly on the grill grates, placing smaller pieces like cherry tomatoes in the basket to prevent them from falling through.
5. Grill for 10–15 minutes, turning occasionally, until the vegetables are tender, lightly charred, and have visible grill marks. Remove any pieces that cook faster to avoid burning.
6. Once done, transfer the grilled vegetables to a serving platter. Drizzle with any remaining balsamic mixture from the bowl (discard if it has touched raw ingredients too long and you prefer to cook it briefly).
7. Sprinkle with freshly chopped basil just before serving, and adjust seasoning with extra salt and pepper if desired. Serve warm or at room temperature.

Variation

1. Add more veggies: Try adding asparagus, mushrooms, eggplant slices, or thick‑cut green beans to the mix, adjusting grill time as needed.
2. Herb twist: Swap dried oregano for dried thyme, Italian seasoning, or a mix of fresh rosemary and thyme for a different flavor profile.
3. Cheesy finish: After grilling, sprinkle the warm vegetables with crumbled feta or shaved Parmesan for extra richness (omit for vegan).

Cooking Notes

1. A grill basket makes handling smaller pieces like cherry tomatoes easier and prevents them from falling through the grates.
2. Avoid overcrowding the grill; leave a bit of space between pieces so the vegetables can sear rather than steam.
3. If using wooden skewers instead of a basket, soak them in water for at least 20–30 minutes to prevent burning.

Serving Suggestions

1. Serve alongside grilled chicken, steak, fish, or tofu for a complete grilled meal.
2. Spoon the vegetables over cooked quinoa, couscous, or farro, then top with extra fresh herbs for a light main dish or lunch bowl.
3. Toss leftovers with cooked pasta and a bit more olive oil and balsamic for a quick, flavorful pasta salad.

Tips

• Preheat the grill thoroughly so the vegetables sear quickly and develop nice grill marks without overcooking.
• Pat vegetables dry after washing; excess moisture can prevent caramelization and cause sticking.
• To make cleanup easier, lightly oil the grill grates or basket before adding the vegetables, and use tongs to turn them gently.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutritional Information (Per Serving)

• Calories: 120 kcal
• Protein: 2 g
• Sodium: 160 mg

Frequently Asked Questions

1. Can I make these vegetables without a grill?
   Yes. You can roast them on a baking sheet at 425°F (220°C) for 18–22 minutes, tossing once, or cook them in a grill pan on the stovetop over medium‑high heat.
2. How long can I marinate the vegetables?
   For best texture, marinate for 15–30 minutes. You can go up to 1–2 hours in the refrigerator, but avoid much longer so the vegetables don’t become soggy.
3. Can I make this recipe ahead of time?
   You can grill the vegetables up to a few hours in advance and serve them at room temperature. For the best flavor, add the fresh basil just before serving.
4. Are these grilled vegetables healthy?
   Yes. They’re naturally low in calories, rich in vitamins and fiber, and use heart‑healthy olive oil, making them a nutritious side for many meals.

Conclusion

These Balsamic Grilled Vegetables are a fresh, colorful way to make the most of seasonal produce, with smoky edges and a bright, tangy marinade that lets each vegetable shine. Simple to prep and quick to cook, they’re an easy, wholesome side that works just as well for busy weeknights as for laid‑back backyard cookouts.