Balsamic Vinaigrette Grilled Vegetables are a mixture of simple veggies with a simple dressing. You don’t need a lot of time or ingredients and this healthy side dish is easy.
Oh Sweet Basil Pro Tip
Hey! Before you read this post, can I recommend that you read the bottom of the post? It will tell you all about picking out the best Balsamic Vinegar plus exactly which brand we buy and don’t buy.
Yes, it really, truly, absolutely is that important. It’s like eating a prime rib or bologna. Vinegars are not created equally and you could have the same dish be disliked while another family likes it all because you chose a bitter vinegar.
I’m always looking for a clean and simple side dish recipe that’s healthy but flavorful. Sometimes I just really need a side dish that isn’t a salad. I love a good salad, but I can’t eat it for every single meal.
Grilled Vegetables are one of my summer go-to dishes as it’s simple but also really filling and nutritious.
Best Grilled Vegetables
Grilled Veggies are a Must but do you know which vegetables to buy for grilling on the BBQ?
- Sweet Potatoes
- Green Beans
Balsamic Grilled Vegetables
I was super, super tempted to throw tomatoes into this Balsamic Grilled Vegetables dish as it’s a healthy vegetables and grilled zucchini is such a big deal all summer long, but I thought you might enjoy the peppery bite of the peppers for a change.
How to Grill Vegetables
- Always prepare your grill by heating it first so that the temperature is even when adding the veggies. Now drizzle oil on a paper towel, using tongs rub the grates down.
- Add the veggies and leave them alone in order to get precise grill marks, flipping only once.
- Remove from the grill and dress with a balsamic dressing.
Tips for Grilled Zucchini
Grilled veggies are a lot easier to learn how to make as you can see them cooking down and can easily tell if it’s good enough to pull off of the grill.
- Never slice zucchini smaller than 1/4″ thick as it will burn too easily.
- Always slice in spears, strips or on the bias to make the zucchini easiest to remove from the grill.
- Zucchini still needs salt and pepper even if a dressing is involved as it’s not a very flavorful veggie on its own.
Tips for Grilled Onions
- Onions can easily stick so always prepare the grill grates as onions won’t give off as much liquid.
- Slice onions in thick slices versus wedges so that you are only flipping once and the layers don’t peel off.
- Stick a skewer through the onions to help hold the layers together if you’re worried.
How to Make Balsamic Vinaigrette Dressing
My favorite part about this recipe is that the grilled vegetables get to speak for themselves. They taste like the best version they could be and they still remain healthy for you.
- Whisk together the balsamic vinegar, oil, salt, pepper and garlic. See notes at the bottom of the post.
- Set aside or store balsamic vinaigrette in a jar in the fridge with a lid.
The oil and vinegar will never totally emulsify, but that’s ok. Before dressing, make sure you give the vinaigrette a quick whisk to bring things back together as the heavier oil and spices will sink a little.
What Is The Difference Between Balsamic Vinegar And Apple Cider Vinegar?
Both of these types of vinegar are sour or slightly acidic, but Balsamic vinegar is sweeter than apple cider vinegar.
Balsamic vinegar also has a slightly molasses flavor. It’s considered to be a great dessert vinegar or works well as a more rich vinegar.
How Long Will Grilled Vegetables Keep?
Grilled vegetables can be kept for 2 days in the refrigerator, but more moisture will leak as they sit.
Can You Reheat Grilled Vegetables?
Yes, reheat grilled vegetables in the oven till they are hot, but do not tent with foil as it will steam them.
How to Shop for Balsamic Vinegar
Stop. Balsamic Vinegar is NOT created equal. Here’s what you need to know when looking to buy the best Balsamic Vinegar.
- Reggio Emilia or Modena are the only two provinces where traditional balsamic can be made. They must follow certain other guidelines and can call themselves “balsamic vinegar of Modena” and bear an Indicazione Geografica Protetta, or IGP, seal on their labels.
- Cheaper vinegars should be used for everything, while the more expensive should only be used for drizzling over fruits, salads, desserts and cheeses.
- True Balsamic Vinegar is always labeled as, Aceto Balsamico Tradizionale. Easy enough, traditional balsamic vinegar.
- D.O.P.- This verifies the location of the vinegar, so it should say, Modena, Italy for example. This is the best of the best and more expensive vinegar.
- Condimento- Your next tier of balsamic vinegar, so not as awesome as a DOP as it wasn’t supervised as well or aged as long, but it’s still generally a good 3-7 years.
- IGP- Found in most grocery stores this is going to be your best bet when shopping as it at least verifies the grape.
Which Balsamic Vinegar is Best
- Villa Monodoro– Best for drizzling over fruits or ice cream as it’s thicker and sweeter.
- Roland Diamond – A great choice for drizzling and roasting veggies.
- Oliviers & Co– Best for dressings
Best OVERALL Balsamic Vinegar
- Acetaia Malpighi Balsamico – Best overall for everything you could think of!
Best Overall Grocery Store Balsamic Vinegar
**** The winner is****
Bertolli Balsamic Vinegar of Modena
Other good choices include:
Least Favorite Balsamic Vinegar
Star or Cento had the most bitter or flavorless out of all the balsamic vinegars.
Can you Use Garlic Powder?
If for any reason you can’t use real garlic just use 1/4 teaspoon of garlic powder.
More Grilling Recipes
- Honey Lemon Grilled Chicken
- Grilled Peach Caprese Salad
- Balsamic Caprese Grilled Chicken
- Easy Grilled Chicken
- How to Grill Corn on the Cob
- Grilled Dessert
- Grilled Brats
- Stuffed Cheesy Grilled Peppers
- Brown Sugar Grilled Pineapple
Balsamic Vinaigrette Grilled Veggies
- 1 Pound Zucchini, Sliced length-wise into shorter sticks
- 1 Pound Bell Peppers, Sliced into wide strips
- 1 Onion, Large, red, cut into 1/2" thick rounds
- 1/2 Cup Parsley, And Basil, Italian, finely chopped
- Cooking Spray
- 2 Tablespoons Olive Oil, extra virgin
- 2 Tablespoons Vinegar, Balsamic
- 2 Cloves Garlic, grated
- 1 teaspoon Salt
- Pepper, Black, ground to taste
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
- Preheat grill on low heat and rub the grates with an oiled paper towel.
- Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks.
- Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.
I just wanted a recipe, not a life lesson.
Hi Jennifer! We have included a “Jump to Recipe” button at the top of every post if you want to skip down to just the recipe card. That will have all the ingredients and instructions for making the dish.
Linda new Reichert
can this be done in oven? no grill…I have a stove top cast iron no cover grill pan…?
Yes! Just bake at 450 degrees!!
I have a question…how do you think this balsamic vinegar would work as a marinade for the veggies? Thinking 30 min or so. This sounds so yummy.
It would work great!