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Balsamic Grilled Vegetables-Side Dish Recipe

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THESE balsamic grilled vegetables, they’re honestly the BEST side dish recipe ever. For real, they’re super delicious and perfect for summer.

Balsamic grilled vegetable side dish recipe, side dish recipe, summertime side dish recipe, grilled vegetables recipeThey disappeared from the table the first time I made them.

There was a family argument over who got to have the last (seconds or thirds at this point) serving the second time I made them.

Someone came over to my house and noticed the vegetables marinating on the counter who had had them before and said they were changing their plans and were coming back for dinner the third time I made them.

Then I made them for a group of local food bloggers, and they got the stamp of approval.

Balsamic grilled vegetables side dish recipeSo at this point, I knew I had to share the recipe. If you’re ever looking for the perfect side dish for any meal, these balsamic grilled vegetables are the way to go.

The key to making them is to let the vegetables marinate. An hour is fine, but this is one of those amazing dishes that can be prepped ahead, so I always make them the night before and put them in the refrigerator overnight, it really amps up the flavor.

Then when it’s time to grill, you’re all ready to go. These can also be baked in the oven!

Grilled vegetable side dish recipeI use a grill basket/pan for these balsamic grilled vegetables. This stainless steel grill basket with a removable handle is one kitchen utensil/item that I cannot rave enough about. I use it practically twice a week, the entire summer. Totally worth the purchase!

We got a new gas grill when we moved in to our new house, and we use it ALL the time now. I have also made these vegetables with a charcoal grill, they work great over whatever type of grill you have!

You can also customize this recipe with whatever vegetables you have on hand, or would like to use. I can tell you that my family loves the mushrooms so much, so I now add double mushrooms when making this for them.

Balsamic grilled vegetable side dish recipe, side dish recipe, summertime side dish recipe, grilled vegetables recipeNext time you’re looking for a great side dish, I’d highly recommend making these balsamic grilled vegetables! I like making these on the weekend and then having them as a side to dinner during the week (I’m especially obsessed with having them as a side to these lamb meatballs and yogurt sauce…which leads me to ask, what are your favorite kind of meatballs & noodles?)

Yield: 6-8 servings

Balsamic Grilled Vegetables-Side Dish Recipe

Balsamic Grilled Vegetables-Side Dish Recipe
Prep Time 1 minute
Cook Time 15 minutes
Inactive Time 1 hour 39 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 8 oz mushrooms, halved
  • 2 bell peppers (I use 1 red and 1 green), cut into 1 inch squares
  • 1 zucchini, halved and cut 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 tablespoons extra virgin olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh herbs, chopped (I use a mix of thyme, basil, oregano and parsley, or you could use 1 teaspoon dried herbs)
  • 1/2 teaspoon salt

Instructions

  • Cut and chop the vegetables and put them in a large bowl.
  • In a small bowl, combine the balsamic vinegar, soy sauce, olive oil, brown sugar, fresh herbs and salt, and stir until combined. Pour over vegetables and stir to coat vegetables.
  • Cover vegetables and let them sit on the counter to marinate an hour, or cover and let marinate in the refrigerator overnight.
  • Light your grill to high, using a slotted spoon, transfer vegetables from the bowl to a grill pan. Cook over medium-high heat, stirring occasionally for 15-20 minutes, until vegetables are tender. Remove from grill, transfer into a bowl and serve.
    • © Sweetphi

    An amazing gluten free side dish that proves summer vegetables can be flavorful and outstanding!

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    Comments

    2. Rose says

      I made this today to take to a potluck, since I already knew that a similar recipe with brussel sprouts was good. This will replace that recipe for sure.
      I used bell peppers, red onions, zucchini, yellow squash, mushrooms, asparagus, and brussel sprouts,
      When I went to make the marinade I found out I didn’t have brown sugar so I chose seedless blackberry jam as the sweetener. I had fresh oregano, basil, thyme, chives and parsley.
      This will probably be on my table in some variation every week or two.

      Reply

        • Rose says

          This dish was a hit!! After I tasted the marinade with the first recipe I made extra for salad dressing.

          The second time making this I had replaced my brown sugar in the pantry and made it as the original recipe called for. It was great that way too,! The flavor was a little more deep or rich than the jelly and roasting the veggies brought it out.
          I think something in the jelly helped it emulsify the marinade and for raw table use for salad I will keep using jelly and when I am going to grill the veggies I will use the brown sugar.
          I am new to using fresh herbs like this and your recipe made it easy to made something familiar with new ingredients!! I love it.

          Reply

    3. Rita Kelnhofer says

      Hi Phi

      Going to make them, the re pie sounds delicious and the photo of your 2 fellas is great.
      Have a fun weekend. Love ya, Rita

      Reply

    6. David Gibson says

      I an salivating madly (almost drooling) at the thought of their flavour and texture – we are going into Winter In Australia, but I will certainly try them out with an arvo cook up!!!!

      Reply

      • Sweetphi says

        Thank you so much for commenting, so glad you find these so appealing – they’re super delicious. In the winter I make them in the oven instead of grilling them!

        Reply

    7. D says

      If just baking in an oven, how high should the oven be sent to and for how long should they bake?

      Reply

    9. Nancy Truszynski says

      LOVE these veggies…totally addicting. I added a little bit of rotissertie chicken to the leftovers and also awesome. My question is now that grilling season is winding down, how would you suggest making them in the house?

      Reply

      • Sweetphi says

        Thank you so much, so glad you love these veggies as much as I do! Love the idea of having them with rotisserie chicken for a dinner! I would recommend baking them at 425 for about 1/2 an hour to 45 min until they’re nice and brown on a foil lined sheet (less clean up that way 🙂 ).

        Reply

    12. Vickie says

      We love love fresh vegetables..every single one..love to grill or roast them best..sautéed now and then.
      Many nights I will eat a vegetable plate.

      Reply

    20. Mary W says

      I like to make a big bowl of fresh in season fruit salad to go with grilled items. I use mint form my garden and I always leave the get together with an empty bowl!

      Reply

    21. Susan P. says

      My favorite recipe to make for 4th of July is Potato Egg Salad. It always goes well with grilled hamburgers, hot dogs, sausages and steaks.

      Reply

    24. Denise says

      I just made these grilled vegetables last night. I ate almost the entire batch by myself! I added broccoli to mine. This recipe is my new favorite go-to grilled side and will definitely be on my 4th of July menu!

      Reply

      • Sweetphi says

        Oh my goodness, thank you so much for the sweet comment, so happy to hear you liked them as much as i do (I totally could eat the whole batch by myself lol)

        Reply

    25. Kelsey says

      I love making grilled veggies! Your basket seems a lot better than the one I have, the sides are too low and veggies tend to escape when stirring.

      My favorite 4th of July recipe is flag cake!

      Reply

    26. Rust says

      My favorite side dish is a pasta primavera salad with lots of fresh veggies including blanched broccoli and snow peas, avocado, and tomatoes …and my homemade garlic basil dressing.

      Reply

    27. Jess says

      These look SO healthy and delicious:) I bet they disappeared REALLY quickly! How are you feeling my friend – must be days away right?

      Reply

      • Sweetphi says

        Definitely so healthy and delicious 🙂 And thank you for asking – I’m doing good…it’s a few days past my due date, so I’m just patiently waiting on babys arrival!

        Reply

    28. Little Cooking Tips says

      Great minds think alike lol:):):) We often make almost the exact same thing as a side for grilled meats in the summer! We also add white eggplants that are sweet in the mixture. The best thing is, that these are awesome in sandwiches in the next day! Did you ever try adding them with grilled salmon on whole wheat/rye baguettes(one of our favorite combos!)?
      KU-DOS Phi, exceptional post!
      Hugs!
      Mirella and Panos

      Reply

      • Sweetphi says

        I’m so happy to hear you do vegetables like this too. Adding eggplant sounds delicious – and on sandwiches, wowza, I’ve never even thought of that, I’m totally going to have to try that soon!! Thank you for your kind words, much appreciated!!

        Reply

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