Grilled Vegetables With Zesty Balsamic Marinade Recipe

This grilled veggie recipe is my go-to because it’s packed with vibrant colors and flavors that make my taste buds do a happy dance. Plus, the combination of balsamic vinegar and fresh rosemary adds a gourmet vibe with zero hassle, making me feel like a total culinary rockstar.

Enjoying vegetables can be tough for some. But I think the key is to find ways to prepare them that you love!

One of my favorite ways to enjoy them is to grill them. Grilling vegetables really brings out their natural sweetness, and, believe me, you will want to make this dish just for the marinade alone!

My recipe for Grilled Vegetables with Zesty Balsamic Marinade is so simple; you practically can’t mess it up!

Ingredients

Red bell peppers have a high vitamin C content and a delightful sweetness and crunch.

Zucchini is not calorie-heavy, carries a good amount of fiber, and helps in the digestive department.

Red onion: Delivers subtle sweetness and antioxidants.

Mushrooms impart a savory, umami flavor while contributing not insignificant amounts of two nutrients—selenium and B vitamins—that are often short in supply.

Balsamic vinegar offers a rich, tangy taste, and it contains antioxidants.

Olive Oil: Fats that are heart-healthy, enhancing flavors, and promoting absorption.

Garlic: With allicin, it boosts immunity and gives a depth of flavor and aroma.

Ingredient Quantities

• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 zucchini, sliced lengthwise
• 1 summer squash, sliced lengthwise
• 1 red onion, thickly sliced
• 8 ounces mushrooms, stems removed
• 1 bunch asparagus, trimmed
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a big mixing bowl, mix balsamic vinegar, olive oil, and minced garlic; chopped rosemary; salt; black pepper; and lemon juice. Whisk together to make the marinade.

2. In the bowl with the marinade, add the red bell pepper, yellow bell pepper, zucchini, summer squash, red onion, mushrooms, and asparagus. Toss until all the vegetables are evenly coated with the marinade.

3. Wrap the bowl in plastic and allow the vegetables to bathe in the marinade for no less than 30 minutes at a comfortable room temperature, or if you like, pop them in the refrigerator for up to 2 hours. The longer they hang out in the marinade, the more intense their flavor.

4. Set your grill to medium-high and allow to heat.

5. Take the vegetables out of the marinade, let any extra run off, and put the vegetables in a grilling basket or directly on the grill.

6. Cook the vegetables on the grill for about 5-7 minutes on each side, turning them occasionally, until they are tender and have nice grill marks.

7. Move the vegetables that have been grilled to a serving platter.

8. If you want, you can drizzle any leftover marinade over the vegetables. If the marinade is too meager, just toss it.

9. If you wish, you can add a little more fresh rosemary as a garnish. The dish can also be adjusted with salt and pepper to suit your taste.

10. Warm vegetables make a hearty side dish or serve them over a bed of greens for a salad. Either way, your delicious grilled veggies are the stars of the plate!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Chef’s knife
4. Cutting board
5. Whisk
6. Plastic wrap
7. Grill
8. Grilling basket (optional)
9. Tongs
10. Serving platter

FAQ

• Can I use other vegetables for grilling?
  Yes, feel free to substitute with your favorites like eggplant or cherry tomatoes.
• How long should I marinate the vegetables?
  Marinate for at least 30 minutes to allow the flavors to meld, but longer is even better.
• What is the best grilling temperature?
  Medium-high heat is ideal to ensure the vegetables get nice char marks without burning.
• Can I prepare this recipe without a grill?
  Yes, you can use a grill pan on your stovetop or roast them in the oven at 400°F (200°C).
• Is there a substitute for balsamic vinegar?
  Red wine vinegar with a touch of honey makes a good substitute.
• How should leftovers be stored?
  Store in an airtight container in the refrigerator for up to 3 days.
• Can I make the marinade ahead of time?
  Yes, you can prepare the marinade up to 2 days in advance and refrigerate until use.

Substitutions and Variations

1 red bell pepper, cut into large pieces – substitute with 1 orange bell pepper, cut into large pieces.
1 zucchini, cut to length – substitute with 1 eggplant, cut to length
1 red onion, cut vertically into thick slices—substitute this for 1 sweet onion, cut vertically into thick slices.
8 ounces of mushrooms, with stems taken out—substituting with portobello mushrooms, with 8 ounces handily making the cut, replaced with stout mushrooms, caps unbowed, and stems banished.
One bunch of asparagus, with ends trimmed. You can easily sub this for green beans.

Pro Tips

1. Marinate Ahead For maximum flavor, consider marinating the vegetables overnight in the refrigerator. This extended time allows the veggies to absorb more of the rich, tangy marinade.

2. Uniform Slicing Ensure all vegetables are sliced evenly to promote uniform cooking. This helps prevent some pieces from burning while others remain undercooked.

3. Preheat the Grill Make sure the grill is properly preheated before adding the vegetables. A well-heated grill ensures that you get those desirable char marks and a smoky flavor.

4. Use a Grill Basket If you’re worried about vegetables falling through the grill grates, use a grill basket. It makes turning the vegetables easier and ensures they cook evenly without pieces slipping through.

5. Save Some Marinade Before adding the vegetables to the marinade, set aside a small amount to use as a final drizzle. This fresh, uncooked marinade will add another layer of flavor just before serving.