These assorted grilled vegetables are made with a simple 3 ingredient marinade of olive oil, salt, pepper. Topped with a herbaceous Mediterranean balsamic vinegar dressing, it's an easy veggie-forward recipe that makes the perfect summer side dish!
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Why We Love These
When it comes to summer meals, the less complicated the better. And these easy grilled vegetables come together with a marinade that couldn't be simpler; it's just olive oil, salt, and pepper.
The veggies get tossed with that easy marinade and then charred on the grill until they are cooked through with some gorgeous grill marks.
From there, we dress them with a simple (optional), Mediterranean inspired balsamic sauce and they're ready to serve.
Here's all you will need to make these simple grilled veggies:
For the Veggies:
- olive oil
- portabello mushroom (or cremini mushrooms)
- zucchini (yellow, green)
- sweet mini peppers (or bell peppers) or tomatoes on the vine
- asparagus (about 1 lb)
- garlic scapes or green onions
For the Dressing (Optional):
- garlic, minced
- fresh oregano, minced
- fresh rosemary, minced
- fresh basil, minced
- olive oil
- balsamic vinegar
- red pepper flakes
Keep in mind you can make this recipe without the dressing and enjoy the grilled veggies on their own.
See recipe card for quantities.
Step by Step Instructions
Rinse & chop the veggies. Rinse & dry all veggies thoroughly.
Slice the zucchini & eggplant into ½ inch rounds. Chop the bottom ends off the asparagus & broccoli.
Prep the grill & season the vegetables. Heat the grill to medium high. Spread the veggies out on a sheet pan or cutting board. Drizzle with oil and sprinkle with salt and pepper.
Make the dressing. While the grill heats, make the dressing. Add the minced garlic and herbs to a jar with oil, vinegar, and red pepper flakes. Whisk or cover and shake to combine. Set aside.
Reminder: You don't have to use the dressing, but it adds a great balance of spicy and tangy flavor to the veggies.
Grill. Add the veggies to the grill and watch closely as some will cook faster than others. Grill until cooked through, turning occasionally to develop grill marks on both sides. The asparagus and scapes (or green onions) will cook the fastest, so keep an eye on them and pull off before they char too much.
Serve. Top the veggies fresh off of the grill with the dressing and serve. Enjoy!
Veggie Cook Times
As mentioned above, cook times for the vegetable will vary. Here's a rough guide for how long each will take:
- Garlic Scapes or Green Onions: 3 ish minutes
- Eggplant: 5 ish minutes
- Zucchini: 5 ish minutes
- Bell Peppers & Tomatoes: 8 ish minutes
- Asparagus & Broccolini: 8 ish minutes
- Portabello Mushrooms: 10 ish minutes
Keep in mind this will vary depending on the size of your veggies, so keep an eye on them and pull them off the grill as soon as they've developed grill marks all around and before they char too much.
What to Eat With Grilled Veggies
This recipe goes great with grilled proteins, summer sides, appetizers, salads. Here are a few favorite from the blog:
Because the seasonings and directions in this recipe are so simple, you can really use any of your favorite vegetables that are in season and accessible to you.
Here are some alternative ideas:
- Whole Onion - If you're not into green onions and/or garlic scapes, try throwing some sliced onion rings on the grill. You can do yellow, red, or sweet onions.
- Green Beans & Halved Artichokes - The char on these veggies with balsamic is a really tasty recipe in itself, and goes well with the other veggies.
- Corn - Feel free to throw an entire ear of corn on the grill, or chop into thirds and grill in smaller sections.
You can also use carrots, assorted peppers (once pepper season rolls around), mushrooms and eggplants.
My favorite way to get inspired here is a trip to the farmer's market!
These grilled vegetables serve a crowd of 8, making it the perfect dish to share at summer potlucks, BBQs or parties. You can also pick and choose your favorite veggies and scale it back to serve less, or enjoy the leftovers.
These veggies will keep in the fridge for up to 3 days. Store in an air tight container.
If you plan to have leftovers, keep the dressing served separately so that any leftover vegetables stay crisp.
Take a moment to prep and make the herb balsamic dressing while the grill heats, so that it's ready to serve as soon as the veggies come off the grill.
And remember if you're in a rush, you can also skip the dressing altogether and serve the veggies as is. They are delicious on their own with the simple olive oil, salt, and pepper marinade.