These Grilled Vegetables bring together bell peppers, zucchini, yellow squash, onions and asparagus grilled to perfection and drizzled with a balsamic reduction sauce. It is the perfect healthy light lunch or supper. I love to serve this with Tomato Pie and Classic Bloody Mary Cocktail.
Summer is finely here and it is in full glory. I had to run by the nursery this morning and get an oregano plant and the weather was just AMAZING!! It was so comfortable and really was quite beautiful. It is perfect weather for breaking out that grill. Go ahead and knock the dust and pollen off that pit and plan on grilling something delicious like these Grilled Vegetables. The grill is not just for ribs, burgers and chicken.
There are lots of great veggies to grill this summer. Bell peppers, zucchini, yellow squash, onions and asparagus are just a few example of natures wonder that grill up real tasty. Corn, portobello mushrooms and eggplant grill up nicely as well. This mouthwatering Grilled Vegetable Salad is drizzled with a very simple balsamic reduction sauce that brings it all together perfectly.
How do you make Grilled Vegetables?
Start by combining the honey and balsamic vinegar in a small saucepan. Now bring it to a low boil and then reduce the heat to simmer. Next simmer for about 10-15 minutes or until reduced by half. Go ahead and preheat the grill. Add the vegetables to a large plastic zipper bag in batches. Now add a little olive oil, salt, fresh ground black pepper and garlic powder and shake well to coat.
Grill for about 3-4 minutes each side. Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute. Finally drizzle with the balsamic reduction sauce.
Helpful tips for Grilled Vegetables
- The balsamic reduction sauce is reduced enough when it coats the back of a spoon. If too thick it can be thinned with a quarter to half teaspoon of water.
- Do not over cook the vegetables. You want them to be slightly crisp tender.
- Get the grill hot enough that the vegetables are slightly blackened on the edges yet still a little crisp. I usually get my grill ip to around 450 to 500 degrees.
- Stay with the grill while cooking these. Things move pretty fast.
More vegetable recipes you will love!
- Roasted Vegetable Salad with Lemon Vinaigrette
- Summer Vegetable Salad
- Garden Vegetable Pesto Pizza
- Stuffed Portobello Mushrooms with Bruschetta
This post was originally published May 20, 2018 and was republished March 25, 2020 with new content.Print
A fun and easy grilled vegetable recipe with a simple balsamic reduction sauce. The perfect side, lunch or light summer dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: vegetable side
- Method: grill
- Cuisine: American
- 1 cup balsamic vinegar
- 3 tablespoons honey
- 2 medium sweet onions sliced in half
- 1 zucchini sliced in half lengthwise
- 1 yellow squash sliced in half lengthwise
- 1/2 yellow bell pepper sliced in wedges
- 1/2 orange bell pepper sliced in wedges
- 1/2 red bell pepper sliced in wedges
- 1/2 lb asparagus
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- Preheat grill to 475 degrees.
- Whisk together balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup; approximately 10 minutes
- Add onions, zucchini and squash to large Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt,1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper.
- Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3-4 minutes. Remove from grill and drizzle with balsamic reduction sauce.
Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.
Keywords: balsamic reduction, balsamic sauce, grill recipe, balsamic reduction sauce, vegetable recipe, grilled vegetable recipe, grilled vegetable salad, how to grill vegetables, best grilled vegetables