THESE balsamic grilled vegetables, they’re honestly the BEST side dish recipe ever. For real, they’re super delicious and perfect for summer.
They 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.
So 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!
I 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.
Next 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?)
Balsamic Grilled Vegetables-Side Dish Recipe
Ingredients
Instructions
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sweet phi you are my hero tried it and it was awesome. This one will hopefully be repeated many times. thank you
Oh my goodness, thank you for the awesome comment, you made my day 🙂
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?
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 🙂 ).
Looks awesome!!!
Thank you so much, these are definitely delicious!
If just baking in an oven, how high should the oven be sent to and for how long should they bake?
I’d recommend 425 for 1/2 an hour
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!!!!
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!
Your pictures show red onions, but the recipe does not mention rd onions
Glad you found it 🙂
The recipe I saw does call for 1/2 a red onion finely chopped. I double the recipe for the football crowd, they want more!
Yes, I’d double it for a crowd 🙂
Sorry, just missed it. I see it now
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
I hope you love these veggie Rita, love you too 🙂
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.
Oh my goodness, thank you SO MUCH for your wonderful comment, so glad you like this dish, and I love the variations you made 🙂
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.
Thank you so much for sharing Rose, so glad you like the recipe, and I love hearing about these variations you made to the dish
These veggies are our new favorite and go to side dish.. thanks for posting!
Thank you so much for commenting, so happy you enjoy these, they’re my favorite in the summer too!
What is the brand of the stainless-steel grilling basket you show in the grilled vegetable photos? Thank you.
Hi Henry, It’s a William Sonoma grill pan here is a link to it – and it’s on 20% off sale right now 🙂
Had great success using this recipe~ could not grill large crowd rehearsal dinner ~ used parchment line baking sheets and the oven was able to serve 30 plus people a great side dish wonderful flavor.
Is it possible to sauté these incredible ya and get the same taste?
Sorry, my phone messed up lol… Is it possible to sauté these ingredients and get the same taste? I’m new to cooking.
Yes, absolutely you can saute them. I would cook them at on high heat (make sure your pan it hot before putting the veggies in so they get a nice char). You might need to drain a little cooking liquid.
Instead of a grill can I put these on a cookie sheet and roast them?? If so how long should I roast them for at what temp? Thanks
Hi, sorry I’m only responding now (I was out of the office for Christmas!) Yes, these can absolutely be baked instead of grilled, I’m going to include it in a note in the recipe because this question does get asked sometimes. You could bake them at 400 for 30 minutes.
Hi I am just wondering what I can use if I dont have a grill pan. I am in Mexico right now and dont have access to an oven either.
You could roast the bigger vegetables on the grill itself – for example cut the zucchini in half and put it on the grill. Or you could make skewers out of the veggies, or you could even use a cast iron skillet to use on the grill. Hope that helps
If I baked them at 450 about how long should I leave in?
I’d do half an hour and check for doneness
Hi – sorry only responding now. I’d try 20 minutes and check them for doneness.