Super Quick Balsamic Grilled Vegetables

Balsamic Grilled vegetables in a tray with more sauce and juice on the side.

5 from 1 vote

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.

Prep Time5

Cook Time15

Marinating Time30

Total Time20

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 172kcal

Author: Smruti

Ingredients

Vegetables

1 medium pink onion
½ medium eggplant
1 red pepper
1 green pepper
8-10 florets cauliflower
8-10 florets broccoli
1 zucchini
6-7 mushrooms
10-12 cherry tomatoes

For the marinade

½ cup balsamic vinegar
¼ cup Olive oil
3 cloves garlic (minced)
1 teaspoon salt
1 teaspoon cracked pepper
½ teaspoon dried oregano
4-5 basil leaves (chopped fine)

For grilling

2 tablespoon oil

Instructions

Add all the ingredients for the marinade in a bowl. Mix well and set aside.
½ cup balsamic vinegar, ¼ cup Olive oil, 3 cloves garlic, 1 teaspoon salt, 1 teaspoon cracked pepper, ½ teaspoon dried oregano, 4-5 basil leaves
Wash, dry and cut all the vegetables.
1 medium pink onion, ½ medium eggplant, 1 red pepper, 1 green pepper, 8-10 florets cauliflower, 8-10 florets broccoli, 1 zucchini, 6-7 mushrooms
Skew up the cherry tomatoes
10-12 cherry tomatoes
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.
Preheat the grill to medium-high heat, about 350-400 degrees F. Lay the grilling mat if using and grease with a cooking spray or oil.
2 tablespoon oil
Remove the vegetables with a pair of tongs and lay flat on the grill. Reserve the leftover marinade.
Grill the vegetables for 7-9 minutes. Turn a couple of times to char evenly. Remove the tomatoes at the 5 minute mark.
Transfer all the grilled vegetables to a large tray or bowl.
Pour the remaining marinade.
Coat the grilled vegetables and also add more herbs if desired.
Serve with your choice of dip or enjoy as-is.

Notes

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

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition