Grilled Vegetables with Balsamic Vinegar & Herbs
This Grilled Vegetables with Balsamic Vinegar and Herbs is a simple side dish recipe made with zucchini, bell peppers, mushrooms, and onions tossed in a balsamic and olive oil marinade. They make a healthy side dish for chicken, steak, fish, or even pasta.
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I love making this during busy weeknights when I want to add something fresh and colorful to the table. It’s also a great recipe for summer cookouts or even a cozy family dinner indoors.
Serve them together with my Creamy Garlic Marry Me Chicken or with Mediterranean Orzo Pasta Salad.
How to Make Grilled Vegetables with Balsamic Vinegar and Herbs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add zucchini, bell peppers, onion, and mushrooms to a large bowl.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
3. Pour over the vegetables and toss well. (Let them marinate for 30 minutes if you have time.)
4. Place a grill pan on medium-high heat until hot.
5. Cook in a single layer, working in batches if needed. Grill for 3–4 minutes per side until tender with nice grill marks.
6. If veggies look dry, brush lightly with olive oil and a splash of balsamic vinegar.
7. Transfer to a serving dish, adjust salt and pepper, and garnish with fresh herbs if you like.
Serve and Enjoy!
Important Recipe Notes
- Letting the vegetables sit in the balsamic marinade for 30 minutes enhances the flavor, but you can grill them right away if you’re short on time.
- Cut veggies into similar bite-sized pieces for even cooking. Harder vegetables like bell peppers and onions may take slightly longer than zucchini and mushrooms.
- Preheat your grill pan well before adding the vegetables to get nice grill marks. Lightly oil the pan if the vegetables start to stick.
- Taste and add extra salt, pepper, or fresh herbs at the end to suit your preference.
- You can chop and marinate the vegetables ahead of time and store them in the fridge for up to 24 hours. Grill them just before serving.
- This dish pairs well with grilled meats, pasta, or even tossed into a salad for extra flavor.
Grilled Vegetables with Balsamic Vinegar and Herbs
Ingredients
- 2 medium 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 large red onion cut into wedges
- 8 oz mushrooms button or cremini, halved
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil plus more for brushing if needed
- 2 garlic cloves minced
- 1 tsp dried Italian herbs or oregano, basil, and thyme
- Salt and pepper to taste
- Fresh herbs for garnish optional: parsley or basil
Instructions
- Add zucchini, bell peppers, onion, and mushrooms to a large bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
- Pour over the vegetables and toss well. (Let them marinate for 30 minutes if you have time.)
- Place a grill pan on medium-high heat until hot.
- Cook in a single layer, working in batches if needed. Grill for 3–4 minutes per side until tender with nice grill marks.
- If veggies look dry, brush lightly with olive oil and a splash of balsamic vinegar.
- Transfer to a serving dish, adjust salt and pepper, and garnish with fresh herbs if you like.
Check Out More Vegetable Side Dish Recipe Ideas!
Creamy Brussels Sprouts with Pancetta
Oven-Baked Ratatouille Casserole
