THIS balsamic grilled vegetables recipe is honestly the BEST side dish recipe ever. For real, they’re super delicious and perfect for summer. These balsamic veggies can be cooked via stovetop, grill or oven.
They disappeared from the table the first time I made them.
There was a family argument over who got to have the last (seconds or thirds at this point) serving the second time I made them.
Someone came over to my house and noticed the vegetables marinating on the counter who had had them before and said they were changing their plans and were coming back for dinner the third time I made them.
Then I made them for a group of local food bloggers, and they got the stamp of approval.
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So at this point, I knew I had to share the recipe. If you’re ever looking for the perfect vegetable side dish for any meal, these balsamic grilled vegetables are the way to go.
The key to making them is to let the vegetables marinate. An hour is fine, but this is one of those amazing dishes that can be prepped ahead, so I always make them the night before and put them in the refrigerator overnight, it really amps up the flavor.
Then when it’s time to grill, you’re all ready to go. These can also be baked in the oven!
I use a grill basket/pan for these balsamic grilled vegetables. I cannot rave enough about this grill basket – it is one kitchen utensil/item that I cannot rave enough about. I use it practically twice a week, the entire summer. Totally worth the purchase!
We got a new gas grill when we moved in to our new house, and we use it ALL the time now. I have also made these vegetables with a charcoal grill, they work great over whatever type of grill you have! We always make them as a side for burgers seasoned with the best burger seasoning.
You can also customize this recipe with whatever vegetables you have on hand, or would like to use. I can tell you that my family loves the mushrooms so much, so I now add double mushrooms when making this for them.
Next time you’re looking for a great side dish, I’d highly recommend making this balsamic grilled vegetables recipe! I like making these on the weekend and then having them as a side to dinner during the week (I’m especially obsessed with having them as a side to these lamb meatballs and yogurt sauce…which leads me to ask, what are your favorite kind of meatballs & noodles?)
If you’re looking for another grilled vegetable side dish, I’d recommend this grilled broccoli recipe.
Other recipes you might enjoy:
Roasted Vegetables with Fried Goat Cheese Salad Recipe
Side Dish Recipes
Perfectly Roasted Potatoes
Balsamic Grilled Vegetables-Side Dish Recipe
THIS balsamic grilled vegetables recipe is honestly the BEST side dish recipe ever. For real, they’re super delicious and perfect for summer. These balsamic veggies can be cooked via stovetop, grill or oven.
2bell peppersI use 1 red and 1 green, cut into 1 inch squares
1zucchinihalved and cut into 1/4 inch pieces
1/2red onioncut into large pieces
3garlic clovesfinely chopped or pressed
2tablespoonsbalsamic vinegar
2tablespoonssoy sauce
1tablespoonsextra virgin olive oil
1tablespoonbrown sugar
1tablespoonfresh herbschopped (I use a mix of thyme, basil, oregano and parsley, or you could use 1 teaspoon dried herbs)
1/2teaspoonsalt
Instructions
Cut and chop the vegetables and put them in a large bowl.
In a small bowl, combine the balsamic vinegar, soy sauce, olive oil, brown sugar, fresh herbs and salt, and stir until combined. Pour over vegetables and stir to coat vegetables.
Cover vegetables and let them sit on the counter to marinate an hour, or cover and let marinate in the refrigerator overnight.
Light your grill to high, using a slotted spoon, transfer vegetables from the bowl to a grill pan. Cook over medium-high heat, stirring occasionally for 15-20 minutes, until vegetables are tender. Remove from grill, transfer into a bowl and serve.
Notes
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
While a grill basket or cheap wire grill topper can definitely change the game and keep your green beans safe from peril, there's another reason to slice them thicker and larger: It's easy to accidentally overcook small pieces of vegetables, which makes them soggy.
The ultimate reason to grill vegetables is taste: Fire almost always makes them taste better. The high, dry heat of the grill caramelizes a vegetable's sugars, intensifying its sweetness. Grilling imparts a subtle but inimitable smoke flavor, which adds complexity and soulfulness to a vegetable's already vibrant taste.
If you're cooking small or delicate vegetables, anything sliced smaller than three-quarters of an inch, keep the cover open. If the vegetables are thicker, you'll want to close the lid to help them cook through.
The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it's better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they're hot.
Veggies typically do well on direct medium heat if you don't turn them too often. Let them have a chance to sear and obtain grill marks before you touch them - this will also discourage them from sticking to the grate.
Before you introduce your produce to the BBQ, give them a light but thorough coating of olive oil or vegetable oil. Not only will this help to prevent vegetables sticking to the grill surface, it also helps any seasoning to stick to veggies, and can make all the difference to their final cooked state.
Salt Your Vegetables After Grilling for Better Browning and Flavor Conventional thinking calls for seasoning vegetables in advance of grilling. The idea is that the salt can pull the excess water out of the vegetables, and given enough time that seasoned moisture can even be reabsorbed via a process of osmosis.
A possible disadvantage of grilling vegetables from the options provided is: a - High heat of the cooking process kills much of the nutritional content. Grilling vegetables at high temperatures for an extended period can cause them to lose some of their nutritional value, such as vitamins and minerals.
Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.
Reach for fresh lemon juice, parsley, fresh cracked pepper and a dash of salt to make veggies pop. Add dried herbs early in the cooking process to allow the flavor to develop as they absorb moisture. Sprinkle fresh cilantro, parsley, or thyme after cooking to finish the veggie dish with a burst of flavor and color.
The most-popular grilling vegetables (squash, eggplant, peppers, onions, anything kebab) are popular for good reason — but there are a few you might not have thought of that do just as nicely with a little fire.
Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.
Preheat a grill pan on the stove over medium high heat for 4-5 minutes. Toss the vegetables in olive oil and the spice mix. To know if the grill pan is hot enough, flick a little water on it. The water should sizzle and steam on contact.
In general, vegetables benefit from a direct, high-heat grilling method. The exceptions are dense root vegetables, like potatoes and turnips, that are best grilled by the indirect method or parboiled and finished over the fire.
Precook. Certain vegetables do better if they are briefly cooked before being placed on the grill. For example, precook firm veggies, like asparagus and carrots, for about three to five minutes in a saucepan of simmering water.
If you want to stay away from aluminum in all forms, look for one that's made from stainless steel. You can find baskets in various shapes that are made for grilling vegetables, fish, burgers and even ones specifically made to hold corn on the cob.
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They disappeared from the table the first time I made them.
