These balsamic grilled vegetables are one of those simple recipes that always disappear first. They’re packed with flavor thanks to an easy balsamic marinade and can be made ahead of time, making them perfect for busy weeknights, summer cookouts, or meal prep. These balsamic veggies can be grilled, oven baked, or cooked via stovetop.
The real secret? Letting the vegetables marinate. An hour will do the trick, but if you can prep them the night before and let them soak up all that sweet and savory goodness overnight, the flavor gets even better. Then when it’s time to cook, all you have to do is fire up the grill and you’re ready to go.
I love serving these vegetables alongside grilled chicken, burgers, steak, or sausages, but they’re just as delicious tossed into grain bowls, pasta dishes, or salads. And if grilling isn’t in the cards, don’t worry—they roast beautifully in the oven, too.
Why You’ll Love This Recipe
- Easy to make with simple, everyday ingredients.
- Perfect for meal prep—make them the night before and they’re ready to cook when you are.
- Naturally packed with vegetables and flavor.
- Great for summer grilling season.
- Versatile enough to serve as a side dish, salad topper, or grain bowl addition.
- Can be grilled, roasted, or cooked on the stovetop.
- A crowd-pleasing way to get more vegetables on the table.
Tips for Success
- Marinate as long as possible. While one hour works well, overnight marinating creates the best flavor.
- Cut vegetables into similar-sized pieces so they cook evenly.
- Use a grill basket or grill pan to keep smaller vegetables from falling through the grates.
- Don’t overcrowd the vegetables. Giving them some space helps them caramelize rather than steam.
- Stir occasionally while grilling to ensure even cooking and prevent burning.
- Save some fresh herbs for serving if you’d like an extra pop of flavor and color.
Customizations
This recipe is incredibly flexible. Try:
- Yellow squash instead of zucchini.
- Red, yellow, or orange bell peppers.
- Asparagus, broccoli, cauliflower, or Brussels sprouts.
- Baby bella, cremini, or white mushrooms.
- A pinch of red pepper flakes for heat.
- Fresh rosemary or dill in place of the herb blend.
- A splash of lemon juice before serving for extra brightness.
We recently started using these grill baskets, they’re amazing!! We got a new gas grill when we moved in to our new house a few years ago, 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! We always make them as a side for burgers seasoned with the best burger seasoning.
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.
Serving Suggestions
These balsamic grilled vegetables pair wonderfully with:
- Grilled chicken (yogurt marinated chicken)
- Steak or grilled flank steak
- Burgers and brats
- Grilled salmon or shrimp
- Lamb meatballs
- Rice, quinoa, or couscous bowls
- Pasta salad
- Focaccia or grilled bread
They’re also delicious served cold straight from the refrigerator the next day, making them perfect for meal prep lunches.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! In fact, I recommend it. Marinating the vegetables overnight gives them even more flavor and makes dinner prep incredibly easy.
Can I roast these vegetables instead of grilling them?
Yes. Spread the marinated vegetables on a large sheet pan and roast at 425°F for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
Can I cook these on the stovetop?
Yes. Cook the vegetables in a large skillet over medium-high heat for 10–15 minutes, stirring occasionally, until tender.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If you’re looking for a vegetable side dish that’s easy, flavorful, and perfect for entertaining or meal prep, these balsamic grilled vegetables are it. The overnight marinade does most of the work for you, creating vegetables that are sweet, savory, and packed with flavor. Whether you grill them, roast them, or cook them on the stovetop, this is one recipe you’ll find yourself making all summer long.
Balsamic Grilled Vegetables-Side Dish Recipe
Equipment
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.
Marie Berdini says
Made this in a large batch by nearly tripling the veggies, but doubling the marinade. Poured the extra marinade over the veggies once they were grilled. This was a huge crowd pleaser, and I was told it will now be requested specifically!
Sweetphi says
I love hearing this feedback, thank you so much!!! I’m so glad you loved these delicious veggies!
sylvie says
Could you kindly tell me how I could make these on the stove top or oven instead of the grill? Would love your advice as I plan to make these for a group dinner tomorrow!! Thank you, I appreciate your help!
Sweetphi says
Thank you so much for your question. To make these stovetop you’d marinate the vegetables, and then cook stovetop. You could use any pan/skillet (just add a little olive oil). Cook until the veggies start to brown. Please let me know if you have any other questions, hop you love this recipe.
Ellen Gengler says
Phi, you have come a long way! When we met, you had no children and no blog, and now… OMG.
I clicked on a link that your mom-in-law sent me, and I am blown away.
My two “life” words are convenient and comfort. I HATE cooking, but alas, am going to need to do some as I embrace some life changes including eating healthier.
These grilled veggies sound and look DELICIOUS and appear to be somewhat easy to make.
Who knows? When I get around to making them maybe I’ll send you some photos.
Speaking of which your site is awesome and your pictures are beautiful, and your family, well what can I say but, KELNHOFERS!!!!
Sweetphi says
Awwwwww Ellen, THANK YOU!!!! These are totally doable (and good!)
I love that you have “life” words. Last year was the first year I did a “word of the year” and really loved it-I did one this year too (Forward) and it’s really helped me keep moving … forward lol.
It’s so crazy how much the kids look like Nick/Kelnhofers. Sonja was showing me baby pictures of Nick and they seriously looked exactly like baby pictures of Ben (my 3 year old!)
Anyway, thank you so so so much for the kind words!
Pam says
Delicious. I made them in the oven since I was doubling the recipe. Everyone loved them and it was a nice change to my usual EVOO/S&P/red wine vinegar marinade. This is a keeper.
Sweetphi says
Oh I love hearing about how you made them in the oven, and so happy to hear how much you enjoyed them!! Thank you for commenting.
Natalie Hughes says
These would be really good in an omelet the next day.
Sweetphi says
Oh my goodness, what a great idea (I’m totally going to try that next time I make these – I had a cauliflower omelet where it was just roasted cauliflower and it was so good, this reminds me of that!)
Beverly Morrell says
Sorry, wrong recipe!?kip
Sweetphi says
Haha thanks for that clarifying – I was about to ask for more information.
Montie says
Excellent!!!! I peeled and sliced some sweet potatoes and added them to these and they were devoured.
Sweetphi says
Oh what an absolutely brilliant idea, I’m going to have to try that! Thanks for commenting!
Katie DeLong says
I’ve made these twice; a huge hit. I doubled the recipe the 2nd time I made these because there were zero leftovers the first time around; my guests were going for seconds! I didn’t have a grill basket so I ended up baking them in a 9×13 pan for 45 minutes at 350°. They came out great. Will def make these over and over.
Sweetphi says
Thank you so much for sharing your feedback, so happy to hear you love these veggies as much as I do! And I love that you baked them (I do that all the time too!)
Stephanie says
Hi! Quick question…can I cook these in the oven? If so what is your recommendation on temperature and time? Thank you in advance!!
Sweetphi says
Yes you could definitely roast them in the oven- I’d suggest 425 for 20 minutes and then check them for doneness 🙂
Susan says
Really really I mean really good! Thank you!
Sweetphi says
So happy to hear you loved these vegetables, thanks for commenting!!
Mimi White says
OMG – Honeeee, bomb. That’s all I can say is BOMB. I wish I could post a pic right now because I have a mouthful and could not wait to post my response. You go girl!
Sweetphi says
YAY! Thank you SO MUCH for this awesome comment/feedback, made my day!! So glad you like these vegetables as much as I do 🙂
Kay says
Please please can I have some onion and garlic free recipes
Sweetphi says
Of course – this recipe would work just as well without onion and garlic 🙂
Kaitlin says
If I baked them at 450 about how long should I leave in?
Sweetphi says
I’d do half an hour and check for doneness
Sweetphi says
Hi – sorry only responding now. I’d try 20 minutes and check them for doneness.
Anna Goupal says
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.
Sweetphi says
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
Peg says
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
Sweetphi says
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.
Landon says
Sorry, my phone messed up lol… Is it possible to sauté these ingredients and get the same taste? I’m new to cooking.
Sweetphi says
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.
Landon says
Is it possible to sauté these incredible ya and get the same taste?
Di says
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.
Henry says
What is the brand of the stainless-steel grilling basket you show in the grilled vegetable photos? Thank you.
Sweetphi says
Hi Henry, It’s a William Sonoma grill pan here is a link to it – and it’s on 20% off sale right now 🙂
Csrol says
These veggies are our new favorite and go to side dish.. thanks for posting!
Sweetphi says
Thank you so much for commenting, so happy you enjoy these, they’re my favorite in the summer too!
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.
Sweetphi says
Oh my goodness, thank you SO MUCH for your wonderful comment, so glad you like this dish, and I love the variations you made 🙂
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.
Sweetphi says
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
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
Sweetphi says
I hope you love these veggie Rita, love you too 🙂
Lillian Leota says
Sorry, just missed it. I see it now
Lillian Leota says
Your pictures show red onions, but the recipe does not mention rd onions
Sweetphi says
Glad you found it 🙂
Andrew says
Fantastic marinade. Other recipies just use balsamic and oil, this is really a step up. I make huge batches of this at work and it’s like candy, everyone likes them.
Sweetphi says
Thank you so much!! So glad you enjoyed this, and thank you for the feedback!
J.P. says
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!
Sweetphi says
Yes, I’d double it for a crowd 🙂
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!!!!
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!
D says
If just baking in an oven, how high should the oven be sent to and for how long should they bake?
Sweetphi says
I’d recommend 425 for 1/2 an hour
Adam says
Looks awesome!!!
Sweetphi says
Thank you so much, these are definitely delicious!
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?
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 🙂 ).
randall says
sweet phi you are my hero tried it and it was awesome. This one will hopefully be repeated many times. thank you
Sweetphi says
Oh my goodness, thank you for the awesome comment, you made my day 🙂
jberry says
You can carry this into the season by roasting on a cookie sheet at 425.
Sweetphi says
That’s such a great idea!!
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.
Sweetphi says
Vegetables are so yummy, aren’t they? A vegetable plate sounds awesome!
Lisa Bukrhart says
Homemade Swedish meatballs and egg noodles. Yum.. Will be making that hearty dish this fall
Sweetphi says
Oh I love swedish meatballs, I totally need to make some now 🙂
Jeffrey says
My favorite meatball and noodle recipe is good old fashioned spaghetti and meatballs!
Sweetphi says
I love the good ole’ fashioned kind too 🙂
Monica says
I need to get one of those baskets, would make grilling veggies easier, Your recipe sounds delish!!!
Sweetphi says
The grilling basket is so amazing, I’ve used it at least 20 times this summer alone!
Sharon says
My favorite meatballs and spaghetti version is spicy meatballs with a tomato and cream gravy.
Sweetphi says
Oh that sounds amazing!
Canossie says
Cant wait to try both the veggie and rib recipes, thanks for sharing. Ben is adorable too.
Sweetphi says
Thank you so much, really appreciate the comment 🙂
Lee Ann Carter says
I love to make Angel Lush during these hot summer months!
Sweetphi says
Yum, angel lush sounds delicious, thank you for commenting!
Cassie Ducharme says
My favorite 4th of July dessert is ice cream!
Sweetphi says
I love ice cream all summer long 🙂 It’s such a good classic!
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!
Sweetphi says
Yum, that sounds delicious!
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.
Sweetphi says
Oh yum, that does sound like a great side dish
Monica says
Love grilled burgers, and grilled veggies!! Where did you get your grill pan for the veggies?
Sweetphi says
Grilling in the summers is just the best! I linked to the grill basket in the post, it’s from Williams Sonoma 🙂
Lisa says
Will definitely have to try this, love grilled vegetables. Where did you get your grill pan?
Sweetphi says
I think you’d love this Lisa! The grill pan is from William Sonoma, I linked to it in the post 🙂
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!
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)
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!
Sweetphi says
The basket I have is from Williams Sonoma and is so nice 🙂
Flag cake sounds amazing!
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.
Sweetphi says
Oh yum, sounds delicious!
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?
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!
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
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!!