Quick Balsamic Marinated Veggies (for Grilling!)

Close-up overhead shot of a white serving platter with a serving fork and grilled mushrooms, zucchini, yellow squash, bell peppers, red onion, and asparagus topped with oil and herb mixture.

Quick Balsamic Marinated Veggies (for Grilling!)

Skip the skewer and try these quick marinated veggies for grilling! Made in minutes, bathed in a tangy balsamic marinade, and then grilled to ever-so-slightly-charred perfection, these vibrant grilled vegetables are completely irresistible! Making a show-stopping side dish, they nood only 4-10 minutes to grill.

Course Dressings & Sauces, Side Dish

Cuisine American

Diet Gluten Free

Keyword grilled, grilled vegetable marinade, grilled vegetables, marinade, vegetable marinade

Prep Time 15

Cook Time 10

Marinade Time 15

Total Time 40

Servings servings

Calories 82

Author Robyn Conley Downs

Ingredients

3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt
2 garlic cloves minced
2 tablespoons chopped fresh parsley or basil
3 pounds mixed vegetables (such as 3 bell peppers, 3 yellow squash, 3 zucchini, 1 eggplant, 8-oz crimini mushrooms, 1 bunch asparagus, and 2 red onions)

Instructions

Prepare the Vegetables

Wash the vegetables, then slice into thick wedges or triangles. If using asparagus, snap off woody bottoms, but do not slice.

Prepare the Marinade

Whisk together the balsamic vinegar, olive oil, salt, garlic, and herbs in a small bowl until smooth.

Marinate the Vegetables

Set aside 3 tablespoons marinade. Add the remaining marinade along with the vegetables to one to two 1-gallon zip-top bags or a large baking dish.
Toss to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Allow to sit at room temperature for at least 15 minutes, or up to 3 hours.

Grilled Vegetables

Prepare a grill or grill pan over medium high heat. Working in batches, grill the vegetables until tender and lightly charred all over, about 8-10 minutes for bell peppers, 7 minutes for yellow squash, zucchini, eggplant and mushroom, and 4 minutes for asparagus.
Arrange on a platter, then drizzle with the reserved marinade. Serve warm or at room temperature.

Roasted Vegetables

Preheat the oven to 425F.
Place the vegetables on two baking sheets lined with parchment paper. Roast for 20 minutes, then flip and roast for another 10-25 minutes.
Arrange vegetables on a platter, then drizzle with the reserved marinade. Serve warm or at room temperature.

Notes

Nutrition information will depend on the specific vegetables used.
See the full blog post above for ingredient substitutions, serving suggestions, and shortcuts.

Nutrition