Why You’ll Love This Recipe

Zesty Balsamic Marinated Grilled Vegetables are a colorful, flavorful, and healthy side dish perfect for any occasion. The rich balsamic marinade enhances the natural sweetness of the vegetables while adding a tangy kick. Ideal for summer barbecues or meal prepping, these grilled veggies are a simple yet elegant way to enjoy a variety of seasonal produce.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini
yellow squash
bell peppers (red, yellow, or orange)
red onion
mushrooms
olive oil
balsamic vinegar
garlic (minced)
lemon juice
dried oregano
dried basil
salt
black pepper

directions

Slice the zucchini, yellow squash, bell peppers, and red onion into thick strips or rounds. Clean and trim the mushrooms.

In a large mixing bowl, whisk together olive oil, balsamic vinegar, garlic, lemon juice, oregano, basil, salt, and black pepper.

Add the vegetables to the bowl and toss to coat them evenly in the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

Place the marinated vegetables directly on the grill or use a grill basket for smaller pieces.

Grill for 4-6 minutes per side, turning occasionally, until vegetables are tender and slightly charred.

Transfer to a serving platter and drizzle with any remaining marinade or a squeeze of lemon juice.

Servings and timing

This recipe serves 4-6 as a side dish.
Preparation time: 15 minutes
Marinating time: 30 minutes–2 hours
Grilling time: 10-15 minutes
Total time: 55–90 minutes

Variations

Add fresh rosemary or thyme for extra herbal notes.
Include eggplant slices for a heartier option.
Top with crumbled feta or goat cheese after grilling.
Serve over quinoa or couscous for a complete meal.
Use smoked paprika in the marinade for a smoky touch.

storage/reheating

Store grilled vegetables in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat or microwave in short bursts until warm.
Leftovers can be added to salads, sandwiches, wraps, or pasta dishes.
Do not freeze, as the texture of the vegetables may become mushy.

FAQs

Can I use different vegetables?

Yes, you can substitute with carrots, asparagus, broccoli, or even cherry tomatoes.

Is it okay to roast instead of grill?

Absolutely, you can roast the vegetables at 425°F (220°C) for 20-25 minutes.

Do I have to marinate the vegetables?

Marinating is recommended for flavor, but you can skip it in a pinch and simply brush with the mixture before grilling.

Can I prepare this ahead of time?

Yes, marinate the vegetables and store them in the fridge overnight for added convenience.

What kind of grill works best?

Gas, charcoal, or electric grills all work well—just ensure medium-high heat and clean grates.

Should I peel the vegetables?

No need to peel zucchini, squash, or bell peppers—just wash and trim them.

How can I prevent the vegetables from falling through the grill?

Use a grill basket or thread them onto skewers.

Is this recipe vegan?

Yes, it’s completely plant-based and vegan-friendly.

Can I make this oil-free?

You can reduce or omit the oil, though it helps prevent sticking and adds richness.

Can I use a bottled marinade instead?

Yes, but homemade allows you to control ingredients and adjust flavors to your preference.

Conclusion

Zesty Balsamic Marinated Grilled Vegetables are a vibrant and nutritious way to bring bold flavor and color to your table. Whether served as a side or the main event, they’re a versatile dish that highlights the best of seasonal produce with minimal effort and maximum taste.