Balsamic Grilled Vegetables
Balsamic Grilled Vegetables
Description
Colorful grilled vegetables are tossed in a bold balsamic garlic marinade, then cooked until smoky, tender, and lightly caramelized. Basil Infused Olive Oil, Garlic Infused Olive Oil, and Classic Dark Balsamic give this easy side dish fresh herb flavor, savory depth, and a rich balsamic finish.
Recipe Overview
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 12–15 minutes
Total Time: 1 hour 5 minutes
Serves: 6–8
Ingredients
2 zucchini, sliced lengthwise
1 eggplant, sliced into rounds or planks
8 ounces cremini mushrooms
2 bell peppers, cut into large pieces
1 red onion, sliced into thick rounds
2 beefsteak tomatoes, halved
1 cup cherry tomatoes
¼ cup Basil Infused Olive Oil
2 tablespoons Garlic Infused Olive Oil
¼ cup Classic Dark Balsamic Vinegar
3 garlic cloves, finely minced
1 tablespoon fresh lime juice
1 teaspoon sea salt
½ teaspoon black pepper
Instructions
• In a bowl, whisk together Basil Infused Olive Oil, Garlic Infused Olive Oil, Classic Dark Balsamic Vinegar, minced garlic, lime juice, sea salt, and black pepper.
• Reserve 2–3 tablespoons of the marinade before adding it to the vegetables. Set the reserved marinade aside for finishing.
• Place the zucchini, eggplant, mushrooms, bell peppers, red onion, beefsteak tomatoes, and cherry tomatoes into large bowls or zip-top bags.
• Pour the remaining marinade over the vegetables and toss until evenly coated.
• Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
• Preheat grill to medium-high heat and lightly oil the grates.
• Grill larger vegetables directly on the grill grates. Use skewers, foil, or a grill basket for mushrooms and cherry tomatoes so they do not fall through the grates.
• Grill the vegetables for 12–15 minutes total, turning occasionally, until tender with lightly charred edges.
• Transfer the grilled vegetables to a serving platter and brush or drizzle with the reserved marinade.
• Finish with an extra light drizzle of Classic Dark Balsamic before serving, if desired.
Chef’s Tip
Cut the vegetables large enough that they hold up on the grill, and avoid overcrowding the grates. Giving the vegetables space helps them caramelize instead of steam.
Flavor Variations
• Use 25 Star Dark Balsamic for a richer, slightly sweeter balsamic finish
• Add asparagus, Brussels sprouts, yellow squash, or sweet potatoes for a heartier grilled vegetable platter
• Finish with Black Truffle Olive Oil for a deeper, savory flavor that pairs beautifully with mushrooms and eggplant
• Add fresh basil, crumbled feta, or shaved Parmesan just before serving
• Serve over pasta, rice, farro, or couscous to turn the vegetables into a simple main dish
Pairings
Serve alongside grilled steak, chicken, salmon, shrimp skewers, burgers, pasta dishes, grain bowls, crusty bread, or summer cookout spreads.
Build Your Plate
Turn this recipe into a complete meal
Use this as a simple dinner framework: start with the grilled vegetables, add a protein or side, then finish the plate with the balsamic and olive oil pairing.
Finished Meal
Balsamic Grilled Vegetables
Protein
Grilled steak, chicken, salmon, shrimp skewers, burgers, Italian sausage, or plant-based protein
Vegetables & Sides
Zucchini, eggplant, mushrooms, bell peppers, red onion, tomatoes, pasta, grain bowls, couscous, or crusty bread
Flavor Pairing
Classic Dark Balsamic with Basil Infused Olive Oil and Garlic Infused Olive Oil
Recipe Notes
Leftover grilled vegetables are excellent cold in salads, grain bowls, wraps, sandwiches, omelets, or pasta salads the next day. If marinating longer than 30 minutes, keep the vegetables refrigerated until ready to grill.
