This recipe features a vibrant medley of grilled vegetables seasoned with Italian herbs and drizzled with finished with a drizzle of balsamic vinegar glaze, making the perfect addition to your weekly meal plan this summer.
Tired of the same old sides? Spice up your meal plan with our exciting collection of vegetable side dishes.
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Table of Contents
- Recipe at a Glance
- Best Seasoning for Vegetables on the Grill
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Tips for Making Grilled Vegetables in a Cast Iron Grill Pan
- Insider Tips from My Kitchen to Yours
- Storage Tips
- Reheating Tips
- More Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 15 min | Cook/Bake: 15 min | Difficulty: Easy | Servings: 4
Main Ingredients: zucchini, bell peppers, red onion, mushrooms, balsamic vinegar, garlic
Why You’ll Love It: A simple vegetable side dish with a flavorful balsamic marinade that pairs well with grilled meats, burgers, and sandwiches.
Best For: Summer cookouts, weeknight dinners, meal prep, and healthy side dishes.
Equipment: Cast Iron Grill Pan for indoors or a vegetable grill basket with removable handle for outdoor grilling.
Best Seasoning for Vegetables on the Grill
For flavorful grilled vegetables, season them with:
- Balsamic vinegar for a slightly sweet, tangy flavor
- Vegetable oil to help prevent sticking and promote even cooking
- Minced garlic for savory flavor
- Italian seasoning for a blend of herbs
- Salt to enhance the natural flavors of the vegetables
- Black pepper for a touch of spice
Toss the vegetables with the seasoning mixture before grilling to help them develop flavorful, caramelized edges.
Looking for more Family Dinner Ideas or Easy Summer Grilling Recipes to add to your Weekly Meal Plan? Try my Grilled Chicken Kabob with Vegetables or my Grilled Chicken Legs and Thighs.
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
- Instead of using balsamic vinegar, try lemon, lime or orange juice.
- Try adding chopped fresh herbs like basil, parsley, or oregano pair beautifully with citrus. Infuse a bit of heat with red pepper flakes, a dash of hot sauce, or finely minced fresh chili pepper.
- Try sprinkling a little of my Homemade Italian Seasoning Mix on top of the vegetables!
- If you love garlic try adding several minced cloves, or substitute some (or all) of the herbs with garlic powder.
- For a party-friendly option, thread prepped vegetables onto skewers. Alternate with cubes of mozzarella for a Caprese-inspired twist.
- Check out my Caprese Antipasto Skewers!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Wash and chop the zucchini, red and yellow bell peppers, red onion, and mushrooms. Set aside.
Step 2: Mix the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper in a small bowl. Whisking until combined.
Step 3: Combine the prepared veggies and add them to a bowl.
Step 4: Pour the mixture over the vegetables. Toss well to ensure they are evenly coated with the flavorful marinade.
Tips for Making Grilled Vegetables in a Cast Iron Grill Pan
This recipe uses a cast iron grill pan, which helps create grill marks and cooks the vegetables evenly.
- Heat the grill pan over medium-high heat, then arrange the seasoned vegetables in a single layer.
- Grill for 3 to 4 minutes per side, turning with tongs, until the vegetables are tender and lightly charred.
- If needed, cook in batches to avoid overcrowding the pan.
Step 5: Heat a cast-iron grill pan over medium-high heat (ideal for its heat retention and grill marks). Arrange the vegetables in a single layer (working in batches if needed). Grill for 3-4 minutes per side, or until tender with grill marks, using tongs to turn for even cooking.
Insider Tips from My Kitchen to Yours
✔️ DO lightly brush the vegetables with a little extra olive oil and balsamic vinegar if they start to stick or look dry while grilling.
❌ DO NOT overcrowd the grill pan, or the vegetables may steam instead of developing those flavorful grilled edges.
Storage Tips
Refrigerate: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 4 days.
Have leftovers? Try adding them to cooked pasta the next day for a vegetarian dinner!
Reheating Tips
Stovetop: Heat a skillet with a little oil or butter over medium heat. Add the leftovers and sauté for a few minutes until warmed through.
Oven: Spread the vegetables on a baking sheet and heat at 350°F for 5-10 minutes, or until warmed through.
Air Fryer: A quick and convenient way to reheat with a bit of crispiness. Preheat the air fryer to around 350°F and warm for 3-5 minutes.
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📖 Recipe Card
Grilled Vegetables
Ingredients
- 2 medium zucchini cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 1 yellow bell pepper cut into bite-sized pieces
- 1 red onion cut into wedges
- 8 ounce button mushrooms halved
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil plus more for brushing if needed
- 2 cloves garlic minced
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, and mushrooms.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper. Pour this mixture over the vegetables, tossing well to ensure they are evenly coated. For enhanced flavor, let the vegetables marinate for about 30 minutes
- Preheat a cast iron grill pan over medium-high heat.
- Once the grill pan is hot, arrange the vegetables in a single layer. Work in batches if needed to avoid overcrowding.
- Cook the vegetables for 3 to 4 minutes per side, turning with tongs, until tender and lightly charred.
- Transfer the vegetables to a serving platter. Adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh herbs, if desired.
Nutrition
Notes
- If vegetables begin to stick or look dry, drizzle with a bit of olive oil and balsamic vinegar for moisture and flavor.
- Different vegetables cook at different rates. Add longer-cooking vegetables (like onions and peppers) first, followed by quicker-cooking ones (like mushrooms and zucchini) later on.
- Try my Italian Salad Dressing seasoning mix to season the vegetables!
Tried this recipe?
Let us know how it was!
Stress-Free Dinners for a Whole Month!
Esme Slabbert says
Absolutely amazing, love our grilled veggies.
I visited you via Handmade Monday. My entries are Keto Lavash Bread Cheeseburger with Beef Patty and Potato and Onion Bhajias
Lois says
Thank you for visiting!
Jodies Kitchen says
Thanks for sharing this cant wait to give it a try.
GratefulPrayerThankfulHeart says
The grilled veggies look delicious!
Beth says
The grilled vegetables look delicious!