This recipe of refreshing grilled vegetables tossed in a balsamic marinade is so delicious and the perfect side for summer grilling. Red onion, mushroom, yellow and green zucchini are grilled perfectly, which makes these vegetables sweet and delicious to serve on side of chicken or rice.
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These refreshing grilled vegetables are the perfect way to incorporate vegetables into your diet if you don't love eating vegetables every day.
Summer calls for grilled chicken, grilled shrimp, grilled pineapple, and grilled vegetables too. If you looking for an exciting way to add veggies to your diet then adding these grilled vegetables tossed in an amazing balsamic marinade will be your favorite.
This grilled vegetable marinade is my favorite like it's easy, healthy, and superbly delicious. Vegetables that are slightly charred, caramelized further tossed in this dressing make them so yummy.
Grilled Vegetables
What vegetables are suitable for grilling?
I feel almost all vegetables that are firm enough to grill are good to go. But the best sweet and delicious vegetables that work perfectly for summer grilling are:- Bell Peppers
- Onion
- Corn
- Mushroom
- Asparagus
- Zucchini
- Squash
- Eggplant
- Broccoli
- Carrots
How to season grilled vegetables? Do I need to marinate vegetables before grilling?
There is no need to marinate the vegetables with marinade before grilling.You can add some olive oil, salt, and pepper powder to the vegetables and toss them once before the vegetables hit the grill.
Before grilling the vegetables you can add some olive to the vegetables so that they do not stick to the grill.
How to prepare vegetables for grilling?
The best way to cut vegetables if you want to make grilled vegetable skewers, cut all the vegetables of the same size such that, the vegetables will hold perfectly on the skewers and cook evenly at almost the same time.If you want to make the pan grilled vegetables or grill vegetables on the grill grates, then you can clean the vegetables and cut them in a way that all vegetables are cooked till grill marks appear and still tender
- Zucchini: Yellow and green zucchini, cut into 1/2 inch thick strips.
- Onion: Cut into 1 inch thick circles, so that they should hold together when grilling.
- Mushroom: You can slice the mushrooms or keep them intact and grill directly.
- Bell Peppers: Remove seeds and cut into 1 inch wide slices, which makes them easier to turn.
- Baby Carrots: Peel baby carrots and grill them to get charred marks.
How to prepare the dressing for grilled vegetables?
To prepare the balsamic dressing for grilling the vegetablesjust mix together in a bowl olive oil, salt, pepper powder, French Dijon mustard, brown sugar, balsamic vinegar, garlic, dried parsley.
This dressing is very delicious and very easy to make. You can prepare and keep this and keep it in the refrigerator to use later too.
How to grill vegetables?
Step1: Prepare the dressing for grilled vegetablesIn a mixing bowl, add the ingredients to make the dressing. Mix together olive oil, salt, pepper powder, brown sugar, french dijon mustard, balsamic vinegar, garlic, and dried parsley.
Step2: Prepare the vegetables
Clean, wash, and cut the vegetables and keep them aside.
In a bowl, add salt, pepper powder, and olive oil. Toss the vegetables together to coat the veggies with seasoning properly.
Step3: Grill the vegetables
On a grill/grilling pan, spread some olive oil and let the grill or grill pan get hot.
Arrange the vegetable pieces on the grill or grill pan and let them grill for 10mins, by turning them once or twice to ensure even cooking.
Step4: Serve the vegetables
Toss the vegetables in the dressing and serve with chopped cilantro or basil.
Step4: Serve the vegetables
Toss the vegetables in the dressing and serve with chopped cilantro or basil.
Tips for grilling vegetables:
- Same Size cut and thickness: Try to cut the vegetables of similar size and thickness. This will help in even cooking. Some vegetables need more time compared to others.
- Seasoning: Although it's not required to seasoning veggies before grilling with salt, pepper powder and olive oil make them a little sweet to eat and tasty compared to direct grilling.
- Grill Temperature: Make sure you keep a check on the temperature you set for the grill. Some veggies might easily burn to higher temperatures. Keeping low to medium temperature helps in better cooking.
- Flip the veggies once: While grilling the vegetables it's always better to flip the vegetables at least once to ensure even cooking.
- Use metal skewers: If you are going to make grilled vegetable skewers then using metal skewers works better than bamboo/wooden skewers as they might burn.
- Finish with dressing and garnish: After you are done grilling the veggies, then toss them in the balsamic dressing and garnish with chopped cilantro, basil or parsley if you have any on hand.
- Reheat grilled vegetables: If you are planning to store the grilled vegetables then do not toss them in dressing. use the dressing to toss the veggies in only when you are serving or the veggies will get soggy and won't be tasting good. To reheat veggies the best is to reheat them in the oven if you don't want to fire up the grill again.
More Grilling Recipes you will love:
The Best Grilled Vegetables [Ever]
Servings: 4 Servings
Prep Time:: 10 MinCook Time:: 12 MinTotal Time:: 22 Min
This recipe of refreshing grilled vegetables tossed in a balsamic marinade is so delicious and the perfect side for summer grilling. Red onion, mushroom, yellow and green zucchini are grilled perfectly, which makes these vegetables sweet and delicious to serve on side of chicken or rice.
Ingredients
For vegetables:
- 1 Yellow Zucchini
- 1 Green Zucchini
- 6 White Button Mushroom
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 2 Red Onion, large
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Olive Oil
For dressing:
- 3 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 Tbsp Dijon Mustard
- 1.5 Tbsp Brown Sugar
- 2 Tbsp Balsamic Vinegar
- 2 Garlic, cloves, minced
- 1/4 tsp parsley, dried
Additional:
- Cilantro, chopped for garnish
- Basil, chopped for garnish
Instructions
Prepare the dressing for grilled vegetables
- In a mixing bowl, add the ingredients to make the dressing.
- Mix together olive oil, salt, pepper powder, brown sugar, french dijon mustard, balsamic vinegar, garlic, and dried parsley.
Prepare the vegetables
- Clean, wash, and cut the vegetables and keep them aside.
- In a bowl, add salt, pepper powder, and olive oil. Toss the vegetables together to coat the veggies with seasoning properly.
Grill the vegetables
- On a grill/grilling pan, spread some olive oil and let the grill or grill pan get hot.
- Arrange the vegetable pieces on the grill or grill pan and let them grill for 10mins, by turning them once or twice to ensure even cooking.
Serve the vegetables
- Toss the vegetables in the dressing and serve with chopped cilantro or basil.
Notes:
- Same Size cut and thickness: Try to cut the vegetables of similar size and thickness. This will help in even cooking. Some vegetables need more time compared to others.
- Seasoning: Although it's not required to seasoning veggies before grilling with salt, pepper powder and olive oil make them a little sweet to eat and tasty compared to direct grilling.
- Grill Temperature: Make sure you keep a check on the temperature you set for the grill. Some veggies might easily burn to higher temperatures. Keeping low to medium temperature helps in better cooking.
- Flip the veggies once: While grilling the vegetables it's always better to flip the vegetables at least once to ensure even cooking.
- Use metal skewers: If you are going to make grilled vegetable skewers then using metal skewers works better than bamboo/wooden skewers as they might burn.
- Finish with dressing and garnish: After you are done grilling the veggies, then toss them in the balsamic dressing and garnish with chopped cilantro, basil or parsley if you have any on hand.
- Reheat grilled vegetables: If you are planning to store the grilled vegetables then do not toss them in dressing. use the dressing to toss the veggies in only when you are serving or the veggies will get soggy and won't be tasting good. To reheat veggies the best is to reheat them in the oven if you don't want to fire up the grill again.
Calories
158.11Fat (grams)
4.26Sat. Fat (grams)
0.61Carbs (grams)
29.54Fiber (grams)
3.25Net carbs
26.28Sugar (grams)
20.39Protein (grams)
3.37Sodium (milligrams)
695.34Cholesterol (grams)
0.00
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