Balsamic Grilled Vegetables Recipe – American Special
If you’re looking for a vibrant summer grilling option, these balsamic grilled vegetables are just what you need. The recipe features marinated vegetables like mushrooms, bell peppers, zucchini, and red onion tossed with soy sauce, brown sugar, and fresh herbs for depth. As they hit the grill, you’ll get a satisfying smoky char while keeping them tender inside. This easy side dish brings flavor, color, and freshness to any meal — whether you cook outdoors or bake indoors when the weather isn’t cooperating.
- Prep Time5 min
- Cook Time15 min
- Perform Time1 hr
- Total Time1 hr 20 min
Balsamic Grilled Vegetables Ingredients:
- 8 ounces mushrooms, halved
- 2 bell peppers (1 red and 1 green), cut into 1-inch squares
- 1 zucchini, halved and sliced into 1/4-inch pieces
- 1/2 red onion, cut into large pieces
- 3 garlic cloves, finely chopped or pressed
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar
- 1 tablespoon chopped fresh herbs (such as thyme, basil, oregano, and parsley, or 1 teaspoon dried herbs)
- 1/2 teaspoon salt
How to make Balsamic Grilled Vegetables Recipe:
Cut and chop the vegetables, placing them in a large bowl.
In a small bowl, combine balsamic vinegar, soy sauce, olive oil, brown sugar, fresh herbs, and salt. Stir until well combined. Pour this mixture over the vegetables and toss to coat evenly.
Cover the bowl of vegetables and let them marinate at room temperature for about an hour, or refrigerate overnight for deeper flavor.
Preheat your grill to high heat. Using a slotted spoon, transfer the marinated vegetables from the bowl to a grill pan.
Grill the vegetables over medium-high heat, stirring occasionally, for 15-20 minutes or until they are tender and lightly charred.
Remove the grilled vegetables from the heat, transfer them to a serving bowl, and serve immediately.
Recipe Notes:
Cut vegetables into even cuts so they cook uniformly—1-inch pieces for peppers and similar size slices for zucchini and mushrooms work best.
Don’t skimp on marinade time—letting the vegetables sit for at least an hour (or refrigerate overnight) enhances flavor absorption.
Preheat grill to medium-high temperature to get nice grill marks without overcooking or burning the edges.
For a flavor boost, add a touch of balsamic glaze after grilling, or sprinkle with freshly chopped basil or oregano.
Serving suggestions: serve warm alongside grilled meats, toss into pasta for a vegetarian twist, or enjoy over a bed of rice or quinoa.
