Fire up the grill for a symphony of summer flavors!
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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Summer grilling isn't just about burgers and hot dogs! Fire up those coals for a vibrant medley of grilled vegetables, the perfect side dish or a delicious vegetarian main event.
Toss your favorite veggies with a little olive oil, herbs, and spices, then grill until tender and lightly charred. It's a simple, healthy, and incredibly satisfying way to celebrate the flavors of the season.
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.
Table of Contents
- The Secrets to Tender-Crisp Grilled Veggies
- Vegetable Grill Basket
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Grilling Instructions
- Before you Begin!
- Make it a Meal
- Storage Tips
- Reheating Tips
- Top Recipe Tip
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
The Secrets to Tender-Crisp Grilled Veggies
Slice or chop vegetables into uniform pieces for even cooking.
Preheat your grill to medium-high heat. Sear the veggies over direct heat for char marks, then move to indirect heat to finish cooking through.
Give everything space to cook evenly and prevent them from steaming instead of grilling.
Different vegetables have different cooking times. Tender veggies (like zucchini) cook quickly, while denser vegetables (like potatoes) might need pre-cooking or longer grill time.
If the veggies start to stick or seem too dry while grilling lightly brush them with a bit more olive oil
Use a fork to check the vegetables. They need to be easily pierced but still have a slight bite.
Vegetable Grill Basket
A grill basket is perfect for cooking delicate vegetables or smaller pieces that might otherwise fall through the grates.
Or you can use a cast iron grill pan, placed on your outdoor grill, offers a versatile cooking surface perfect for searing smaller items or those prone to falling through the grates.
🛒Helpful Kitchen Tools
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
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.
Quick Tip
For a flavor boost, let the vegetables marinate in the balsamic mixture for about 30 minutes. This step is optional, but it allows the flavors to really soak in, creating a deliciously vibrant grilled vegetable dish.
Grilling Instructions
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.
Before you Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Make it a Meal
To make this recipe a complete meal, add grilled chicken, fish, or steak pair beautifully with the Italian-inspired herbs. Try my collection of Easy Grilled Recipes for more ideas.
Storage Tips
To store leftovers, first let them cool completely to room temperature. Then, place them in an airtight container and store in the refrigerator.
For the best quality and to prevent spoilage, eat your leftovers within 3-4 days.
If they were mixed with a marinade or dressing, it's best to use them within a day or two as the dressing can cause them to spoil faster.
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.
Have leftovers? Try adding them to cooked pasta the next day for a vegetarian dinner!
Top Recipe Tip
If the vegetables start to stick or seem too dry, lightly brush them with a bit more olive oil mixed with a bit of balsamic vinegar.
More Recipes You'll Love!
- Check out my other recipe for Roasted Asparagus.
- Or you might enjoy this recipe for Greek Roasted Vegetables.
Stress-Free Dinners for a Whole Month!
📖 Recipe Card
Grilled Vegetables
Ingredients
- 2 zucchinis 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 mushrooms button; halved
- ¼ cup balsamic vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- In a large bowl, combine the zucchinis, 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 the grill to medium-high. Place the grill pan over the heat to allow it to also preheat
- Once the pan is hot, arrange the vegetables in a single layer. You may need to work in batches. Try not to over-crowd the pan.
- Grill the vegetables for 4 minutes each side or until they are tender and have grill marks. Use tongs to turn them for even grilling.
- Transfer the vegetables to a serving platter. Adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh herbs; optional
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!
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!