The smoky aroma of vegetables sizzling on the grill captures the essence of summer dining. Grilled Vegetables with Zesty Balsamic Marinade combine vibrant seasonal produce with a tangy homemade marinade for an explosion of flavor. This dish takes about 30 minutes to make and is perfect for enhancing any meal or serving as a light, healthy side.
This recipe is ideal for gatherings, BBQs, or weeknight dinners. You can prep the vegetables and marinade ahead of time for an easy fix when you’re ready to eat.
Why You’ll Love This Recipe
- The marinade adds a zesty kick that elevates the vegetables.
- Grilling creates a delightful charred texture, enhancing flavor.
- Quick cooking keeps the vegetables crisp and vibrant.
- Versatile enough to complement any main dish.
What You’ll Need
Gather these fresh ingredients for a delicious result.
For the Vegetables
- 1 zucchini, cut and prepped
- 1 yellow squash, cut and prepped
- 1 red onion, cut and prepped
- 8 ounces baby bella mushrooms, left whole
- 1 bell pepper, cut and prepped
- 1/2 – 1 pound asparagus, trimmed
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1 teaspoon fresh basil, finely chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried)
For Serving
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil and thyme, for garnish (if desired)
Use fresh herbs for the best flavor.
Substitutions & Swaps
- Zucchini: can use other squash varieties.
- Maple syrup: honey works as a substitute.
- Olive oil: avocado oil can be used.
- Asparagus: try green beans or broccoli instead.
How to Make It
Follow these simple steps to achieve perfectly grilled vegetables.
Preheat the grill.
Set your grill to medium-high heat, about 350-400 degrees F.
Cut the vegetables.
Prepare the zucchini and yellow squash by cutting off the ends and thickly slicing them lengthwise. For the red onion, cut in half, keeping the root intact, and slice into thick pieces. Bell pepper should be cut into four sides and halved. Trim the ends of the asparagus as well.
Make the zesty balsamic marinade.
Combine all marinade ingredients in a small jar or bowl. Shake or whisk until fully mixed.
Grill the vegetables.
Toss the cut vegetables with olive oil, salt, and pepper. Grill the vegetables directly over heat for about 3-5 minutes on each side, until they are crisp-tender and feature grill marks.
Marinate and serve.
Transfer grilled vegetables to a plate, drizzle with the marinade, and let sit for 5-10 minutes. Garnish with fresh basil and thyme before serving.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, grilled vegetables do not freeze well.
Reheat: microwave on high for 1-2 minutes.
Tips for Best Results
- Make sure your grill is properly preheated for even cooking.
- Avoid overcrowding the grill to ensure proper charring.
- Use a grill basket for smaller veggies to prevent them from falling through.
- Allow vegetables to marinate for flavor before serving.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve alongside quinoa or rice for a healthy bowl.
- Great addition to summer picnics or potluck gatherings.
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