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Grilled Vegetable Medley with Balsamic Marinade

A colorful, vibrant dish that’s bursting with flavor and nutrition, featuring juicy zucchinis, crispy bell peppers, and tangy balsamic marinade.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Balsamic Marinade, easy recipe, Grilled Vegetables, Healthy Side Dish, Vegetarian
Servings: 6 servings
Calories: 120kcal

Ingredients

Vegetables

  • 2 medium zucchinis Creamy and tender, perfect for grilling.
  • 1 medium yellow squash Crisp and slightly sweet.
  • 1 medium red onion Caramelizes beautifully when grilled.
  • 8 ounces grape tomatoes Plump and juicy.

Marinade

  • 1/4 cup balsamic vinegar Adds rich, tangy depth.
  • 3 tablespoons extra virgin olive oil Provides fruity richness.
  • 2 teaspoons maple syrup Balances the acidity.
  • 1 teaspoon onion powder Enhances onion flavor.
  • 1 teaspoon dried basil Adds aromatic quality.
  • 1/2 teaspoon sea salt Enhances the flavors.
  • 1/4 teaspoon freshly ground black pepper Completes the flavor profile.

Instructions

Preparation

  • Wash all vegetables thoroughly. Cut zucchinis and yellow squash into thick slices, chop the bell peppers into large chunks, and slice the red onion into thick wedges. Keep grape tomatoes whole.
  • In a mixing bowl, combine balsamic vinegar, olive oil, maple syrup, onion powder, dried basil, sea salt, and black pepper. Whisk until well blended.
  • Fold the sliced zucchinis, yellow squash, bell peppers, red onion, and whole grape tomatoes into the marinade until evenly coated. Cover and refrigerate for at least 30 minutes (up to 2 hours if time allows).

Grilling

  • Preheat the grill to medium-high heat. Remove marinated vegetables from the refrigerator, allowing excess marinade to drip off.
  • Grill vegetables for about 8–10 minutes, turning occasionally, until nicely charred and tender.
  • Let grilled vegetables rest for a few minutes before serving to enhance flavor.

Notes

For best results, marinate vegetables for up to two hours. Use seasonal vegetables for variation, and consider adding cheese if not strictly vegan.