Quick Grilled Veggies w/ Balsamic Marinade (2024)

Skip the skewer and try these quick grilled veggies! Made in minutes, bathed in a tangy balsamic garlic marinade, and then grilled to ever-so-slightly-charred perfection, these vibrant grilled vegetables are completely irresistible! Making a show-stopping side dish, and requiring only 4-10 minutes to grill, they’re even better when made in advance.

Visual Guide: How to Make Marinated Grilled Vegetables

Robyn’s Testing Notes

These simple marinated and grilled vegetables are vibrant, packed with flavor, and truly irresistible.

And the best part? Because they taste even better when made ahead, so they are just as perfect for entertaining as they are for batch prepping .

I swear, just adding a super simple marinade to vegetables takes them to the next level with very little effort.

They come out beautifully charred and perfectly seasoned and make a versatile and show stopping side dish – trust me, people are always so impressed when I bring out the colorful platter of these babies.

But don’t just reserve them for guests – this is the best meal prep veggie recipe to have in the fridge since the vegetables get better with time, and you can use them in so many ways.

And while this recipe screams summer (especially as a BBQ side dish), it can be made any time of year since the 5-ingredient marinade makes even out-of-season vegetables taste amazing.

I recommend using bell peppers, yellow squash, zucchini, eggplant, crimini mushrooms, asparagus, and red onions; but you could choose a few of your favorites from this list, swap the crimini mushrooms for portobello mushrooms, use yellow or white onions, or another type of summer squash.

Whatever vegetables you use, make sure to slice them large enough (and equal in size) so they don’t fall through the grates. Otherwise, you can use skewers for smaller vegetables.

Most of the veggies will cook about 7-10 minutes on the grill, but asparagus cooks for just 4 minutes. In the oven, everything will roast for the same amount of time.

Once they’re cooked, arrange on a beautiful platter with the reserved marinade either warm or at room temperature or refrigerate for later in the week.

A Few Notes on Ingredients

Balsamic Vinegar: Balsamic vinegar gives this recipe an essential bit of sweetness and caramelization that you don’t get from other vinegars, so I wouldn’t recommend using another vinegar.

Fresh Garlic: Since there are so few ingredients in this recipe, I highly recommend using fresh garlic.

Fresh Parsley or Basil: The freshly chopped herbs complete the dish by adding a level of freshness. You could also use thinly sliced green onion.

Vegetables: With so many incredible vegetables in this dish, don’t worry if you don’t have one or two. Pick your favorites from the list or add a few of your favorites that aren’t listed. The possibilities are endless!

Want to Prep Ahead? Even Better!

While I don’t recommend marinating the vegetables longer than 3 hours, you can easily prepare the marinade up to 4 days ahead and store in the fridge until ready to use.

You could also chop up the vegetables a few days ahead of time, allowing for a super quick prep when it’s time to cook.

This Recipe Is…

Dairy FreeGluten FreeNut FreePaleoVeganVegetarianWhole30