Grilled Vegetables with Balsamic Vinaigrette
Elevate your summer grilling game with these vibrant and flavor-packed Grilled Vegetables with Balsamic Vinaigrette! This easy and healthy recipe features an irresistible medley of zucchini, yellow squash, red and yellow bell peppers, red onion, and asparagus, all lightly seasoned and grilled to smoky perfection. A tangy balsamic vinaigrette, balanced with a touch of honey and Dijon mustard, adds a burst of bold flavor, making every bite irresistible. With just 20 minutes of prep and 15 minutes on the grill, this colorful side dish is not only quick but also versatile—perfect for backyard barbecues, weeknight dinners, or even as a veggie-packed main course. Best served warm or at room temperature, this dish combines simplicity and sophistication in every bite.
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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
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon honey
- 1 tablespoon fresh parsley
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and dry all vegetables. Trim the ends off the zucchini and yellow squash, then slice them into 1/4-inch thick rounds.
Cut the bell peppers into wide strips, discarding the seeds and membranes.
Peel the red onion and slice into 1/4-inch thick rounds. Trim the woody ends off the asparagus.
Place all the prepared vegetables in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
In a small bowl, prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, minced garlic, honey, fresh parsley, and the remaining 1 tablespoon of olive oil. Set aside.
Place the vegetables on the preheated grill in a single layer. Cook for 3-5 minutes per side, or until vegetables are tender and have visible grill marks.
Remove the vegetables from the grill and transfer them to a serving platter.
Drizzle the balsamic vinaigrette over the grilled vegetables and toss gently to coat.
Garnish with additional fresh parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 70.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3778 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.
