THESE balsamic grilled vegetables, they’re honestly the BEST side dish recipe ever. For real, they’re super delicious and perfect for summer. These balsamic veggies can be cooked via stovetop, grill or oven.
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! 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.
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?)
If you’re looking for another grilled vegetable side dish, I’d recommend this grilled broccoli recipe.
Other recipes you might enjoy:
- Roasted Vegetables with Fried Goat Cheese Salad Recipe
- Steak and Roasted Vegetable Bowls
- Grilled Lemon Basil Chicken & Peppers
Balsamic Grilled Vegetables-Side Dish Recipe
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.
Nutrition
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!!