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.

Course vegetable side

Cuisine American

Keyword balsamic reduction, balsamic reduction sauce, balsamic sauce, best grilled vegetables, grill recipe, grilled vegetable recipe, grilled vegetable salad, how to grill vegetables, vegetable recipe

Prep Time 10

Cook Time 10

Servings servings

Calories 306kcal

Author Beth Pierce

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.

Nutrition