Super Quick Balsamic Grilled Vegetables

An array of colorful vegetables, a simple marinade and a few minutes is all you need to make this Balsamic Grilled Vegetables recipe!

No complicated method, no marinating for hours and an easy dish that can be made in so many ways.

Summers are incomplete without grilling. And whenever we talk of grilling, the vegetarians tend to complain of lesser options compared to the meat loving counterparts.

However, this is not entirely true. Vegetarians definitely have a ton of grilling options that they can make for grilling. From grilled tofu and paneer tikka and grilled eggplant to grilled mushrooms and tandoori vegetables; these are perfect for grilling.

And along with these, we can also grill asparagus, pineapple, peaches, potatoes and so on. And not to forget the grilled burger and pound cakes. Pair this with the most delicious sides including potato salad, macaroni salad and corn salad for a complete meal. And serve these with prickly pear lemonade, blood orange iced tea or cocktail juice.

Jump to:

• What are grilled vegetables
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Grilling Basics
• Recipe FAQs
• More Grilled Recipes we love
• Super Quick Balsamic Grilled Vegetables

What are grilled vegetables

When we talk of vegetarian grilling; vegetables take center stage. These are perfect to grill either as a main dish for vegetarians or as a side for other mains.

Grilled vegetables refer to the process of grilling one or more vegetables. Either we marinate these in a yogurt or oil based marinade and grill them or simply grill these plain and dunk in a delicious dressing.

Either way, the grilled vegetables are definitely the highlight of summer.

Why this recipe works

• This Balsamic grilled vegetables recipe is naturally Vegan and gluten-free.
• We only need a handful of ingredients to make this.
• The marination time is only a few minutes.
• The resultant recipe is perfect for kids and adults alike.
• We can use any vegetables and protein of choice.
• The marination works perfectly for all kinds of vegetables.
• It is easy to prep all the ingredients ahead of time.
• The grilling time for vegetables is only 8-10 minutes.
• We can easily scale the recipe up or down.

Ingredients and Substitutions

• Assorted Vegetables: For the recipe I like to use a mix of vegetables. Peppers, onions, cherry tomatoes, eggplant, mushrooms, broccoli, cauliflower and zucchini are perfect to use.

• Balsamic Vinegar: The base of the marinade is balsamic vinegar. So we need quite some in the recipe. I prefer the balsamic vinegar rather than a balsamic vinegar glaze for the recipe. Use a good quality balsamic for best results. This adds some sweetness with a rich flavor and tang.

• Olive Oil: Another element in the marinade is olive oil. Again, use a good quality oil for the recipe. Replace with avocado oil if desired. This adds depth to the balsamic marinade.

• Garlic: Minced garlic is perfect to use in the recipe. However, skip it if you do not like garlic. Ginger is a good substitute.

• Seasonings: I like to season the marinade with salt, pepper, dried oregano leaves and some basil. Together these are perfect with any vegetable of your choice. Add more seasonings if you like.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Add all the ingredients for the marinade in a bowl. Mix well and set aside.

2- Wash, dry and cut all the vegetables:

• Red Onions: Chop off the root and stem and remove the outer cover. Then slice into even slices keeping the layers intact.
• Peppers: Stand the peppers with the stem on top. Cut the four sides and halve each side lengthwise.
• Mushrooms: Halve the larger mushrooms and leave the small ones whole.
• Cherry Tomatoes: Add these to a skewer to keep them together.
• Zucchini: Trim the ends and cut them into half lengthwise. Then make even size pieces.
• Cauliflower and Broccoli: Separate the large florets and use directly.
• Eggplant: Cut off the ends and chop these into round slices of even thickness.

3- Add all the vegetables and the marinade in a gallon bag and mix it so the marinade coats the vegetables. Set aside for 20-30 minutes.

4- Preheat the grill to medium-high heat, about 350-400 degrees F. Lay the grilling mat if using and grease with a cooking spray.

5- Remove the vegetables with a pair of tongs and lay flat on the grill. Reserve the leftover marinade.

6- Grill the vegetables for 7-9 minutes. Turn a couple of times to char evenly. Remove the tomatoes at the 5 minute mark.

7- Transfer all the Balsamic grilled vegetables to a large tray or bowl.

8- Pour the remaining marinade

9- Coat the Balsamic grilled vegetables and also add more herbs if desired.

10- Serve with your choice of dip or enjoy as-is.

Expert Tips and Notes

• Double coating in marinade: The raw vegetables tend to absorb only a fraction of the marinade. The grilled vegetables are able to absorb much more. And so I like to coat the raw vegetables in the marinade and dunk the grilled vegetables again in it. If you do not like raw garlic, make two dressings; with raw garlic for the initial coating and one without garlic for later.

• Using skewers for the vegetables: It is easy to skew up all the vegetables. To do so, chop the vegetables into equal pieces and add them to a skewer. When using wooden skewers; do not forget to soak them in water for 30 minutes before using.

• Use a grilling mat: Often times vegetables like onions tend to stick to the grill. So for these and all the vegetables, we can use a grilling mat. This is generally non-stick and yet you get the perfect grilling char. I use a reusable grill mat quite often for the vegetables.

• Add in vegetarian protein: It is easy to add protein to this Balsamic Grilled Vegetables. Paneer or tofu can be added before grilling. Use these to grill with the vegetables. Plus, it is easy to add some boiled chickpeas, goat cheese or even torn burrata cheese after grilling. These mix well with the marinade and as the vegetables are warm, the cheese melts a little too.

• Adjust the spices: This recipe is medium spicy. However, to spice it up, add some chili flakes or diced Thai chili to the marinade. Moreover, it is easy to include jalapeños in the grilling vegetables list.

Grilling Basics

Grilling is often touted as a difficult way to prepare food. Here are some learnings I have had over the years of grilling.

• Cutting the vegetables and protein: Make sure you chop the vegetables into large chunks. The same goes for paneer and tofu. If these are chopped too fine, they tend to burn or slip into the gap of the grill. Plus, make them even size for a uniform look or of different sizes for a creative look.

• Prep the grill: Always prepare the grill before starting the grilling. To do so, heat up the grill to a medium high temperature and let it heat up completely. Only after the grill is heated, add the vegetables. Plus, it helps to either grease a paper towel with oil and rub the grates or use a non-stick grilling mat to grill.

• Working with skewers: Skewers are easy to use in some cases like tomatoes, paneer, tofu etc. If using metal skewers, we just add the vegetables and protein and start grilling. However, for wooden skewers; they need to be soaked in water for at least 30 minutes before using. This way they do not burn while grilling.

• Do not pile on the grill: Grilling can be a slow process, especially for ingredients that have a long cooking time. So make sure you spread these out in a single layer rather than piling them all on the grill. Only the vegetables in contact with the grill will cook properly and have the grilling marks.

• Work in batches: If using a bunch of ingredients that will need different times to cook; divide them by cooking time. Vegetables take only a few minutes, followed by paneer and tofu, then potatoes and finally meat.

Recipe FAQs

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