Tangy, lightly charred, flavor-packed vegetables grilled with a balsamic vinegar marinade are a delicious way to help you use up all the zucchini and squash your neighbors are trying to pawn off on you.
You can eat these grilled veggies as a side dish or as serve with rice and beans or couscous as a main dish.
[Editor's note: I first shared this recipe in September 2015. Photos and a bit of the text updated in August 2020.]
Vegetables Grilled with Balsamic Vinegar Marinade
I hope you are well?
Because I need you to pull out your grill and try the best grilled vegetables you will ever eat.
This post could also be called:
How to Use Up All the Squash In Your Garden
Delete the Pinterest board you've named Veggies to Try or Vegemaniac or Vegetables for When I Finally Go On That Diet because you don't need them anymore.
This dish is inspired from a recipe, which ran in the July 2011 Cook's Country.
I've held onto the recipe without losing it for four years.
Now I post it here for you and me, in case I ever lose the magazine.
Please try making these veggies. They are so good.
If you can't grill, make an inside vegetable dish like this Thai Inspired Zucchini Noodle Bowl.
So good that here it is 2020, five years after I first shared the recipe and I'm still making it.
That man I'm married to brought home a ginormous zucchini and a pretty big yellow squash.
I tell you, it's not safe to leave your car unlocked around these here parts during harvest season.
How about where you are?
Leave a vehicle unlocked and you return only to find a backseat full of giant squash left without a note.
That way they won't slip between the grates of your grill and get lost to to the red hot briquettes.
Then, once you've grilled everything, put the veggies on a chopping board and slice everything into bite size pieces.
What Vegetables Are Good for Grilling?
- Asparagus is perfect for grilling.
- Onion (any variety)
- Mushrooms (Portabella or button are my faves)
- Red peppers
- Green peppers
- Yellow peppers
- Baby bell peppers
- Jalapeno peppers (especially stuffed with cheese!)
- Corn on the cob
- Green beans (use a grill basket)
Shorten Your Prep time:
If you're short on time, use a package of pre-cut vegetables from the produce section. I did this the last time I made this recipe and they were perfect.
Grilled Vegetable Recipe Notes
You can switch up the vegetables if you like, no need to use the exact ones called for in the recipe. Just make sure you grab a pound or pound and a half of vegetables.
Make cleanup easier by putting everything in a resealable plastic bag to marinade.
You can substitute rice wine vinegar or white vinegar if you don't have balsamic.
Feel free to use a different mustard if you don't have Dijon in the house.
Any good mustard will work--if you have a stone ground or a horseradish or something with some oomph.
I haven't made this marinade with yellow mustard but if you have nothing else, try it. But, my kitchen gut tells me that you should probably reduce the amount of mustard by half.
Marinade the vegetables at least 15 minutes but longer if you can, an hour or two.
Don't do an overnight soak, some of the vegetables might get soggy.
Grilling Equipment You'll Want
That was four years ago and it's still going.
What if I don't have a grill?
No problem. This recipe is best made on a grill.
However, you can also put everything on a parchment or foil-lined baking sheet and roast the vegetables in the oven.
I would roast the firmer vegetables first-the cauliflower, carrots. Finally, add the softer vegetables when you have about 15 minutes left of roasting time.
You'll want a strong heat, 425 or 450 depending on how hot your oven runs.
- 3 tablespoon Balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- 3 garlic cloves, peeled and minced
- 6 tablespoon canola or olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Mix vinegar through pepper together in a small bowl and set aside (note, you'll reserve two tablespoons of the marinade to dress the vegetables with before serving.)
- 3 zucchini or part of a large zucchini, about 24 ounces, cut into long, thick spears
- 1 large red onion, sliced into ½ inch thick rounds
- 1 red bell pepper, stemmed, seeded, and halved lengthwise
- 1 yellow bell pepper, stemmed, seeded and halved lengthwise
- 5 to 7 handful portabella mushroom caps
- 3 tablespoon basil leaves, shredded
- Put vegetables in a large Ziploc bag and pour marinade in bag, reserving two tablespoon of the marinade. Marinate the veggies for at least 15 minutes but no more than
- Place vegetables on a hot grill. Depending on how hot your grill is, you'll cook them between five and ten minutes per side or until they have light char grill marks.
- Remove vegetables from grill.
- Let cool for five minutes.
- Put vegetables on large cutting board and chop into one-inch pieces.
- Put vegetables in a large serving bowl and toss with the reserved dressing.
- Garnish each serving with a few strips of basil.
If you don't have balsamic vinegar, you could substitute rice wine vinegar or white vinegar.
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
Nutrition InformationYield 10 Serving Size 1 Servings
Amount Per Serving Calories 116Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 146mgCarbohydrates 9gFiber 2gSugar 4gProtein 3g
Popular Posts You May Have Missed
What's your favorite veggie recipe? How do you usually prepare them?