Grilled vegetables with balsamic drizzle are a healthy and delicious addition to any meal. Learn the best techniques for grilling vegetables to perfection and creating a flavorful dish that will satisfy your taste buds.
Summer is finally here, and it is in full glory. I had to run by the nursery this morning to get an oregano plant, and the weather was just AMAZING!! It was so comfortable and really quite beautiful. It is perfect weather for breaking out that grill. Go ahead and knock the dust and pollen off that pit and plan on grilling something delicious like these Grilled Vegetables. The grill is not just for ribs, burgers, and chicken.
There are lots of great veggies to grill this summer. Bell peppers, zucchini, yellow squash, onions, and asparagus are just a few examples of nature’s wonder that grill up really tasty. This mouthwatering salad is drizzled with a very simple balsamic reduction sauce that brings it all together perfectly.
Table of contents
Key Ingredients and Shopping Advice
- Balsamic vinegar: true balsamic vinegar will either be branded with “Aceto Balsamico Tradizionale di Modena” or “Aceto Balsamico Tradizionale di Reggio Emilia.”
- Fresh vegetables: sweet onions, zucchini, yellow squash, bell peppers, and asparagus.
- Seasonings: salt, freshly ground black pepper, and garlic powder. For a little bit more zip and flavor, you might also want to toss on some Cajun seasoning.
How to Grill Vegetables
Combine the honey and balsamic vinegar in a small saucepan. Bring it to a low boil and then reduce the heat to a simmer. Simmer for about 10-15 minutes or until reduced by half.
Preheat the grill to medium-high heat. Combine the olive oil, salt, fresh ground black pepper, and garlic powder. Brush the olive oil mixture over the cut vegetables and let them rest for a while.
Place the vegetables right on the grill grates. Grill for about 3-4 minutes on each side. Stagger when you remove the vegetables from the grill as they become charred and slightly soft. Drizzle with the balsamic reduction sauce.
Beth’s Recipe Tips
- The balsamic reduction sauce is reduced enough when it coats the back of a spoon. If it is too thick, it can be thinned with a quarter to half teaspoon of water.
- Do not overcook the vegetables. They taste better when they are slightly crisp-tender.
- Get the grill hot enough that the vegetables are slightly blackened on the edges yet still a little crisp. I usually heat my grill to around 450 to 500 degrees.
- Other vegetables to grill include cauliflower, broccoli, red onions, tomato, and corn on the cob.
What to Serve with Grilled Vegetables
Oven-baked ribs or grilled shrimp are great choices. I also love to serve them with a bowl of soup, like French onion or meatball soup. If you would like to keep the meal vegetarian, try cheddar drop biscuits or cheese garlic bread.
Grilled Vegetables
Ingredients
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 2 medium sweet onions sliced in half
- 1 zucchini sliced in half lengthwise
- 1 yellow squash sliced in half lengthwise
- 1/2 yellow bell pepper sliced in wedges
- 1/2 orange bell pepper sliced in wedges
- 1/2 red bell pepper sliced in wedges
- 1/2 lb asparagus
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the grill to 475 degrees.
- Whisk together balsamic vinegar and honey in a small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup; approximately 10 minutes.
- Combine the olive oil, salt, fresh ground black pepper, and garlic powder. Brush the olive oil mixture over the cut vegetables and let them rest for about 30 minutes.
- Place the vegetables right on the grill grates. Grill for about 3-4 minutes on each side. Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini, and yellow squash. The onions may require an additional minute.
- Drizzle with the balsamic reduction sauce.
Notes
- Stay with the grill while cooking the vegetables. Things move pretty fast.
- Store leftovers in an airtight container in the microwave for up to 4 days. Reheat in the microwave at reduced power.
tisha
Grilling veggies really brings out an amazing flavor. In addition, the vinaigrette brings it up a notch further. This was an amazing salad
Beth Pierce
Thank youm Tisha! So happy that you liked it!
Tanya M
These grilled veggies are the best. I love the balsamic reduction sauce. It really pull the recipe together. You are going to make a vegetarian out of me after all!
Karen Coats
omg these veggies look amazing…I love grilled vegetables! I can’t wait to make your recipe, I know it will be delicious