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Grilled Vegetables with Marinade

You are going to be surprised by how easy it is to make grilled vegetables. My simple grilled vegetable recipe will be your go-to summer recipe.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: grilled vegetables
Servings: 8 servings
Calories: 143kcal
Author: Kasey Schwartz

Ingredients

Vegetables

  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)

Vegetables

  • 2 red bell peppers, seeds removed, sliced into thick pieces
  • 2 yellow bell peppers, seeds removed, sliced into thick pieces
  • 1 medium eggplant, peeled, sliced, into 1/4 inch rounds
  • 2 medium zucchini, sliced into 1/4 inch rounds
  • 2 portobello mushrooms, sliced into 1/4 inch strips
  • 2 cups cherry tomatoes, whole

Instructions

  • Preheat your grill to high heat. Spray a grill basket with cooking spray.
  • Add all of the ingredients for the marinade into a large bowl and whisk together.
  • Add all of the chopped veggies to the bowl (not the whole cherry tomatoes) and toss to coat the veggies in the marinade.
  • Move the marinated veggies to the grill basket, scooping the veggies out of the bowl with tongs or a spoon so you can reserve the rest of the marinade in the bottom of the bowl. Save any of the marinade in the bowl for after the veggies have cooked.
  • Place the grill basket on the grill and grill the veggies, tossing them with tongs every minute. Let the veggies grill for about 6 minutes, then add the cherry tomatoes to the grill basket, toss well, and grill for another 2 minutes.
  • Remove the veggie from the grill basket and toss them back into the bowl of the marinade (it is totally safe to use the same marinade with veggies!).
  • Serve the veggie while warm.

Notes

  • You can definitely make these grilled veggies without a grill basket. Slice the peppers and portobello mushrooms a little larger so they will not fall through the grill grates. Toss the veggies in the marinade and then use tongs to gently lay them across the hot grill grates. The zucchini will only take 2 minutes on each side to grill while the mushrooms, peppers and eggplant will take 3 minutes on each side to grill to perfection. Skip the tomatoes as they tend to fall right through the grates!
  • Remember that the veggies will shrink by about 30% as they cook. It may look like a whole lot of veggies but they will get smaller!

Nutrition

Calories: 143kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 157mg | Potassium: 492mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1128IU | Vitamin C: 104mg | Calcium: 29mg | Iron: 1mg