Description
Balsamic Grilled Vegetables are a healthy and flavorful side dish combining smoky charred vegetables with a tangy and slightly sweet balsamic vinegar marinade. This easy-to-make recipe uses fresh zucchini, bell peppers, eggplant, and red onions, enhanced with garlic, olive oil, and optional fresh herbs. Perfect for pairing with grilled meats, vegetarian meals, or served as a colorful appetizer, these grilled vegetables bring vibrant taste and nutrition to any table.
Ingredients
Fresh Vegetables
- Zucchini – 1 medium, sliced ½ inch thick
- Bell peppers – 2 medium (any color), sliced into grill-friendly pieces
- Eggplant – 1 medium, sliced ½ inch thick
- Red onions – 1 large, sliced into rings or wedges
Marinade
- Balsamic vinegar – ¼ cup
- Olive oil – 2 tablespoons
- Fresh garlic – 2 cloves, minced
- Salt – ½ teaspoon (or to taste)
- Black pepper – ¼ teaspoon (or to taste)
Optional Fresh Herbs and Seasonings
- Fresh rosemary, thyme, or basil – 1 to 2 teaspoons, chopped
- Crushed red pepper flakes or smoked paprika – ¼ teaspoon (optional for a spicy kick)
- Honey or maple syrup – 1 teaspoon (optional for sweetness)
- Grilled tofu cubes or cooked chickpeas – ½ cup (optional protein addition)
Instructions
- Prepare the Vegetables: Start by washing all vegetables thoroughly. Slice zucchini, eggplant, and bell peppers into even pieces about ½ inch thick for even grilling. Slice red onions into rings or wedges.
- Make the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Optionally add fresh herbs, crushed red pepper flakes, smoked paprika, or a drizzle of honey or maple syrup to the marinade for extra flavor.
- Marinate the Vegetables: Toss the sliced vegetables in the marinade, ensuring each piece is well coated. Let them sit for at least 15 minutes, or refrigerate for up to 2 hours for a stronger flavor infusion.
- Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Place the marinated vegetables on the grill, cooking each side for 3 to 5 minutes until tender and showing beautiful char marks. Avoid overcrowding to ensure even cooking.
- Serve and Enjoy: Remove vegetables from heat and arrange them on a serving platter. Sprinkle with chopped fresh basil or parsley for added freshness. Serve warm or at room temperature, optionally garnished with crumbled feta or shaved Parmesan cheese for creaminess.
Notes
- Choose firm vegetables to keep texture during grilling.
- Don’t overcrowd the grill to allow proper heat circulation and perfect grill marks.
- Use high-quality balsamic vinegar for richer flavor without overpowering the vegetables.
- Limit marinating time to 15-30 minutes to avoid soggy vegetables.
- Preheat the grill before adding vegetables for instant searing and enhanced flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Grilled vegetables can be frozen for up to 1 month; thaw in fridge before reheating.
- Reheat gently in a skillet or oven to maintain texture; avoid microwaving as it may make vegetables soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.5 g
- Protein: 2 g
- Cholesterol: 0 mg