Balsamic Grilled Veggies
Fire up the grill for these vibrant and flavorful Balsamic Grilled Veggies—a quick and easy recipe that transforms fresh zucchini, yellow squash, bell peppers, asparagus, and red onion into a smoky, caramelized masterpiece! Marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and oregano, these vegetables burst with tangy-sweet and herbaceous notes that perfectly complement their natural roasted sweetness. Ready in just 30 minutes, this wholesome dish is perfect as a healthy side or a plant-based main served over quinoa or salads. Whether you're hosting a summer BBQ or craving a nutritious meal, these grilled vegetables are packed with color, crunch, and irresistible flavor!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Red onion
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 4 tablespoons Balsamic vinegar
- 3 minced Garlic cloves
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and dry all the vegetables. Cut the zucchini and yellow squash into 1/3-inch thick slices, roughly at an angle. Slice the red and green bell peppers into strips, about 1 inch wide. Cut the red onion into large wedges, keeping them intact. Trim the woody ends from the asparagus.
In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk until emulsified.
Add all the vegetables into the mixing bowl with the marinade. Toss thoroughly to ensure all the veggies are evenly coated. Cover the bowl and let the veggies marinate for 10-15 minutes.
Preheat your grill to medium-high heat. If using a grill pan, preheat it over the stovetop.
Once the grill is hot, arrange the vegetables in a single layer directly on the grill grates or pan. Grill each side for about 4-5 minutes, or until they develop nice char marks and are tender but not overly soft. Rotate the veggies as needed to prevent burning.
Transfer the grilled vegetables to a serving platter. Optionally, drizzle with an additional splash of balsamic vinegar for extra flavor.
Serve warm as a side dish or over quinoa, rice, or salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 71.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3588 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
