Grilled Balsamic Vegetables
Fire up the grill and savor the smoky, caramelized perfection of Grilled Balsamic Vegetables, a medley of fresh zucchini, yellow squash, vibrant bell peppers, tender asparagus, and sweet red onion. Marinated in a flavorful blend of olive oil, balsamic vinegar, minced garlic, and fragrant herbs like oregano and basil, these veggies burst with tangy, herbaceous goodness in every bite. Perfectly charred on the grill in under 15 minutes, this recipe is quick, healthy, and loaded with nutrients, making it a versatile dish that shines as a colorful side, a light entrée, or even a salad topper. Whether you're hosting a barbecue or craving a simple, wholesome meal, these balsamic-marinated vegetables are the ultimate way to capture the tastes of summer.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 bunch asparagus
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and slice the zucchini and yellow squash into 1/4-inch thick rounds.
Cut the red and yellow bell peppers into large chunks by removing the stems, seeds, and membranes.
Peel and cut the red onion into thick wedges.
Trim the woody ends off the asparagus spears and keep them whole.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper to create the marinade.
Place all the prepared vegetables in a large mixing bowl or a zip-top bag.
Pour the marinade over the vegetables and toss until evenly coated. Let them marinate for 15-30 minutes for better flavor penetration.
Preheat your grill or grill pan to medium-high heat.
Place the marinated vegetables onto the preheated grill in a single layer. If you’re using smaller items, consider placing them on a grill basket for easier handling.
Grill the vegetables for 3-5 minutes on each side, or until they develop grill marks and become tender but not overly soft. Turn occasionally to prevent burning.
Remove the grilled vegetables from the heat and transfer them to a serving platter.
Serve immediately as a side dish or light entrée. Optional: drizzle with additional balsamic vinegar for an extra pop of flavor before serving.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6135 mg | 267% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 65.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3780 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
