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 grilled vegetables recipe, how long to grill vegetables, how to grill vegetables, vegetables in the grills

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
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder

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.
Combine the olive oil, salt, fresh ground black pepper, and garlic powder. Brush the olive oil mixture over the cut vegetables and let them rest for about 30 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.
Drizzle with the balsamic reduction sauce.

Notes

Stay with the grill while cooking the vegetables. Things move pretty fast.
Store leftovers in an airtight container in the microwave for up to 4 days. Reheat in the microwave at reduced power.

Nutrition