Balsamic Grilled Vegetables

There’s something truly special about the aroma of grilled vegetables wafting through the air on a warm summer day. This balsamic grilled vegetables recipe is one of my go-to favorites because it’s not only simple but bursting with flavor. Thick-cut veggies are charred to perfection and then drizzled with a tangy homemade balsamic dressing that elevates each bite. Whether you’re hosting a backyard BBQ or just looking for a wholesome side dish, these vibrant veggies are sure to impress!

Enjoy vibrant balsamic grilled vegetables, a simple and flavorful side dish perfect for summer BBQs. This recipe is quick to make and packed with taste!

Balsamic Grilled Vegetables Recipe

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Servings: 4

Ingredients:

• 2 medium zucchinis, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 yellow bell pepper, cut into bite-sized pieces
• 1 large red onion, cut into wedges
• 8 oz (about 225g) mushrooms (button or cremini), halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil, plus more for brushing if needed
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
• Salt and pepper, to taste
• Fresh herbs for garnish (optional, such as parsley or basil)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the zucchinis, red and yellow bell peppers, red onion, and mushrooms.
2. Make the Marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper. Pour this mixture over the vegetables, tossing well to ensure they are evenly coated. For enhanced flavor, let the vegetables marinate for about 30 minutes, though this step is optional.
3. Heat the Grill Pan: Place your grill pan over medium-high heat and let it get hot. A cast-iron grill pan is ideal for its excellent heat retention and ability to impart beautiful grill marks.
4. Grill the Vegetables: Once the pan is hot, arrange the vegetables in a single layer. You may need to work in batches to avoid overcrowding the pan. Grill the vegetables for 3-4 minutes on each side, or until they are tender and have attractive grill marks. Use tongs to turn the vegetables occasionally for even grilling.
5. Manage Moisture: If the vegetables start to stick or seem too dry, lightly brush them with a bit more olive oil mixed with a bit of balsamic vinegar.
6. Adjust Cooking Times: Remember, different vegetables have varying cooking times. Start with those that take longer, like onions and bell peppers, and add quicker-cooking ones like mushrooms and zucchini a few minutes later.
7. Final Touches: Once all the vegetables are grilled to perfection, transfer them to a serving dish. Adjust the seasoning with additional salt and pepper if needed. Garnish with fresh herbs if using.
8. Serve and Enjoy: Serve the grilled vegetables warm as a delicious and healthy side dish that’s perfect for any meal.