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 perfect side dish with grilled steak or roasted chicken.
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 examples of nature’s wonder that grill up really 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. Preheat the grill to medium-high heat. Add the vegetables to a large plastic zipper bag or bowl in batches. Now add a little olive oil, salt, fresh ground black pepper, and garlic powder and shake well to coat. Let the veggies rest in the marinade for about 15 minutes.
Place the vegetables right on the grill grates. Grill for about 3-4 minutes on 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 overcook the vegetables. They taste better when they are slightly crisp-tender.
- Get the grill hot enough that the vegetables are slightly blackened on the edges yet still a little crisp. I usually heat my grill to around 450 to 500 degrees.
- Other vegetables to try include cauliflower, broccoli, red onions, tomato, and corn on the cob.
- If working with cut vegetables or smaller vegetables like cherry tomatoes or green beans, thread them on skewers after marinating or use a grilling basket or grill pan.
- Experiment with different fresh herbs in the marinade, like thyme, parsley, and basil.
- Stay with the grill while cooking these. Things move pretty fast.
More vegetable recipes to try!
Grilled Vegetables
This a fun and easy grilled vegetable recipe with a simple balsamic reduction sauce. The perfect side, lunch, or light summer dinner with tons of flavor and healthy nourishment.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: vegetable side
- Method: grill
- Cuisine: American
Ingredients
- 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
Instructions
- Preheat the grill to 475 degrees.
- Whisk together balsamic vinegar and honey in a 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 a 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 a plate. Add bell peppers and asparagus to the 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 the grill. Turn after about 4 minutes or after the veggies are slightly blackened on the edges. Cook for additional 3-4 minutes. Remove from grill and drizzle with balsamic reduction sauce.
Notes
- 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 overcook the vegetables. They taste better when they are slightly crisp-tender.
- Get the grill hot enough that the vegetables are slightly blackened on the edges yet still a little crisp. I usually heat my grill to around 450 to 500 degrees.
- Other vegetables to try include cauliflower, broccoli, red onions, tomato, and corn on the cob.
- If working with cut vegetables or smaller vegetables like cherry tomatoes or green beans, thread them on skewers after marinating or use a grilling basket or grill pan.
- Experiment with different fresh herbs in the marinade, like thyme, parsley, and basil.
- Stay with the grill while cooking these. Things move pretty fast.
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
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Craig Beam
Made this tonight on the Big Green Egg. Vegetable to support your Taco Stuffed Shell recipe. Both are fantastic.
★★★★★
Beth Pierce
Thanks Craig! So glad that you like both of the recipes!
Marylee
I added eggplant and pasta wow was a huge hit!
Beth Pierce
Thanks Marylee! So glad that you liked it!!
Sandra
I seriously can’t wait to try these! They look so tasty and delicious!
★★★★★
Catalina
These grilled veggies are exactly what I need! Love it!
★★★★★
Cathy
These are absolute perfection! I love the combination of balsamic & honey.
Erin
These Grilled Vegetables would disappear in our house!
★★★★★
Dorothy
It finally feels like spring here, and I am ready to break out the grill! These veggies will be happening tomorrow!