Description

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

Scale

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

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.
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
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.
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.
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.
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).
Sprinkle with freshly chopped basil just before serving, and adjust seasoning with extra salt and pepper if desired. Serve warm or at room temperature.

Notes

For the best flavor, let the vegetables marinate in the balsamic mixture for 10–20 minutes before grilling, if time allows.
Cut the vegetables into similar‑sized pieces so they cook evenly.
If you’re worried about flare‑ups, keep a cooler zone on the grill and move vegetables there if they start to char too quickly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish, Grilled Vegetables
Method: Grilled
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 120 kcal
Sugar: 7 g
Sodium: 160 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: balsamic grilled vegetables, grilled zucchini and peppers, healthy vegetable side, summer grilling recipes, vegan barbecue side