Balsamic Grilled Vegetables

Susan Din


Veggies marinated in balsamic vinegar and soy sauce and cooked in a grill basket until smoky, slightly charred and tender-crisp. A healthy and tasty side dish!

Try it with whatever veggies you prefer - asparagus, eggplant, green beans, etc!

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★★★★★ 2 votes
1 Hr
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
During the summer, I love to cooking vegetables on my grill and these balsamic grilled veggies are fabulous! I did marinate them overnight, and the veggies really absorbed all the goodness from the balsamic vinegar and soy sauce marinade. When grilled, the charring enhances the flavors even more. A great way to get the kids to eat their veggies!


2 medium
2 medium
yellow summer squash
2 medium
red, yellow, orange, green bell peppers
1 medium
red onion
8-16 oz
fresh whole mushrooms (white button, or crimini), optional


3 Tbsp
balsamic vinegar
3 Tbsp
soy sauce
2 Tbsp
olive oil
1/2 tsp
kosher or sea salt
1/4 tsp
cracked black pepper
1-2 clove
garlic, grated or minced


Step 1 Direction Photo

1Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight fitting lid, or a gallon resealable bag.

Step 2 Direction Photo

2Measure marinade ingredients and pour over veggies.
Allow to marinate for at least 1 hour (even better when its overnight).

Step 3 Direction Photo

3Drain vegetables reserving liquid. Heat veggie pan/basket over grill until screaming hot. Add the drained marinated veggies and cook with the grill lid closed stirring after 3-4 minutes until tender crisp with some charring. Remove to a serving bowl and sprinkle with some of the marinade, if desired.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Healthier Fare
Other Tags: For Kids, Healthy
Hashtags: #grilled, #smokey