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Balsamic Vinaigrette Grilled Vegetables

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

 

A serving dish of grilled veggies. The zucchini wedges, sliced red onions, and red and yellow bell peppers have perfect grill marks. and the veggies have a few parsley leaves scattered on top.

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. 

A serving dish filled with grilled veggies. There are sliced red onions, red and yellow bell peppers, and zucchini with grill marks. they are topped with a few parsley leaves. There is a wooden container of salt, a glass container of oil, and a green and white checked cloth in the background.

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. 

 

Grilled zucchini, yellow bell pepper, and red onion pierced with a fork. A serving dish of grilled veggies is in the background.

Best Grilled Vegetables

Grilled Veggies are a Must but do you know which vegetables to buy for grilling on the BBQ?

  • Zucchini
  • Corn
  • Sweet Potatoes
  • Mushrooms
  • Peppers
  • Onions
  • Eggplant
  • Asparagus
  • 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. 

 

 

A plate with fresh zucchini wedges, sliced red onion, slices of red and yellow bell peppers, and parsley leaves.

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. 

 

A plate of grilled veggies with a cup of balsamic glaze sitting next to the plate. The grilled zucchini wedges, slices of red onion and red and yellow bell peppers have lovely grill marks on them.

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.

 

Small containers of spices, balsamic vinegar, oil and two cloves of garlic.

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. 

  1. Whisk together the balsamic vinegar, oil, salt, pepper and garlic. See notes at the bottom of the post. 
  2. Set aside or store balsamic vinaigrette in a jar in the fridge with a lid.

 

A white bowl containing balsamic glaze. There is a spoon in the bowl.

 

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. 

 

A serving dish filled with grilled veggies. The sliced red onion, zucchini wedges and red and yellow bell peppers have wonderful grill marks and there are parsley leaves scattered on top of the veggies.

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.

A plate of grilled vegetables. The zucchini, bell peppers, and red onions have beautiful grill marks and a few parsley leaves are scattered on top. There is a small wooden bowl of salt, a fork, and a glass cup of balsamic glaze in the background.

 

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. 

 

 

A plate full of grilled veggies. The zucchini wedges, red onion slices and red and yellow bell peppers have grill marks on them and they are sprinkled with a few parsley leaves.

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. 

 

  1. 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.
  2. Cheaper vinegars should be used for everything, while the more expensive should only be used for drizzling over fruits, salads, desserts and cheeses.
  3. True Balsamic Vinegar is always labeled as, Aceto Balsamico Tradizionale. Easy enough, traditional balsamic vinegar.     
  4. 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. 
  5. 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. 
  6.  IGP- Found in most grocery stores this is going to be your best bet when shopping as it at least verifies the grape.

A serving dish of grilled zucchini, red and yellow bell peppers and red onions. There are golden grill marks on the vegetables and parsley leaves sprinkled on top.

Which Balsamic Vinegar is Best

Best OVERALL Balsamic Vinegar

A serving plate of grilled vegetables sitting on a wooden cutting board. The grilled red onion, red and yellow bell peppers, and zucchini are topped with parsley leaves. A few parsley leaves are scattered on the table

 

Best Overall Grocery Store Balsamic Vinegar

**** The winner is****

Bertolli Balsamic Vinegar of Modena

Other good choices include:

Lucini

Colavita

A serving dish of grilled veggies. The red onion slices, zucchini wedges and sliced red and yellow bell peppers have light brown grill marks and the veggies are sprinkled with parsley leaves.

 

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

A serving plate of grilled vegetables sitting on a wooden cutting board. The grilled red onion, red and yellow bell peppers, and zucchini are topped with parsley leaves. A few parsley leaves are scattered on the table. A wooden container of salt, two forks and a glass container of oil is also sitting on the table. A broken bread roll is next to the veggies.

Balsamic Vinaigrette Grilled Veggies

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
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

Equipment

  • Grill

Ingredients

  • 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

Balsamic Dressing:

  • 2 Tablespoons Olive oil extra virgin
  • 2 Tablespoons Vinegar Balsamic
  • 2 Cloves Garlic grated
  • 1 teaspoon Salt
  • Pepper Black, ground to taste

Instructions

Balsamic Dressing:

  • In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.

For Vegetables

  • 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.

Notes

Stick a wooden skewer through the centers of the onions to keep them together while grilling.
Left-over grilled vegetables can be reheated in the oven to keep them crisp.
Nutrition Facts
Balsamic Vinaigrette Grilled Veggies
Amount Per Serving (1 g)
Calories 134 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 601mg26%
Potassium 617mg18%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 4409IU88%
Vitamin C 178mg216%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A serving dish of grilled veggies. The zucchini wedges, sliced red onions, and red and yellow bell peppers have perfect grill marks. and the veggies have a few parsley leaves scattered on top.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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4 comments

  • can this be done in oven? no grill…I have a stove top cast iron no cover grill pan…?

    • Reply
    • Yes! Just bake at 450 degrees!!

      • Reply
  • 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.

    • Reply
    • It would work great!

      • Reply

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