Grilled Vegetables with Balsamic Vinegar Recipe -
Grilled Vegetables with Balsamic Vinegar Recipe

Grilled Vegetables with Balsamic Vinegar

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"A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 10 mins


  1. Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
  2. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  3. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2012

This recipe is wonderfull. BTW if you can't make the recipe like it is printed first time around then don't get on here and give a review. Nobody wants to here what you would do so get over yourself.

Most Helpful Critical Review
Aug 26, 2013

I followed the recipe. The eggplant soaked up a ton of oil. Rather just grill the vegetables plain if you really want their flavours to shine.

Jun 13, 2012

Great recipe but I did change a few things. As we are only two of us, 8 servings was a bit much. Here is what I did: 1/4 cup olive oil, 1 tblsp each balsamic vinegar and soy sauce, 1 tspn brown sugar, pinch of salt and pepper, 2 zucchinis, half each green and red bell pepper, 2 cloves garlic, half a small onion and four mushrooms halved. Boiled five small potatoes, quartered. Pan fried potatoes in a tablespoon butter, added marinated vegetables and pan fried them for about 15 minutes on medium heat. At the ten minute point, I sprinkled a pinch of rosemary over the vegetables. Served with sirloin steak off the grill. This was a great recipe to start with but I just can't follow a recipe to the letter.

Jul 02, 2012

Yum!!! Made these this weekend and they were devoured. I threw all my leftover veggies in - carrots, squash, zucchini, broccoli, red onion chunks, green onions. Only change I made was to add a teaspoon of brown sugar. I marinated them for a couple of hours. My grill basket was a little too large for the veggies, so put some alum. foil down. Delish!!

May 28, 2013

Wowee this is good. I marinaded all day in a ziploc. Just threw in a bunch of veggies that I had in the fridge...peppers, baby bella shrooms, asparagus, onions. It started pouring down rain just as I was stepping out to grill, so cooked in oven...worked fine. Single layer of veggies, 425 dgrees, 12 minutes total, flip at 6 mins.

Jul 28, 2012

I have made these several times and always follow the directions. I do change up the veggies and they are alwas great. Usually the first food gone at cookouts.

Jul 02, 2012

Delicious! I used red peppers, vialia and red onions, asparagus and baby bella mushrooms as my veggies of choice. I marinated all day in the fridge in a gallon size zip lock bag. Great tasting veggies!

Sep 22, 2013

Great side dish. Since I was cooking chicken in the oven at 425 degrees, I decided to cook them simultaneously. To marinade the vegetables, I cut peppers, onions, squash, butternut squash into squares, put them all into a gallon size plastic bag and poured the marinade in. After shaking the bag vigorously I laid it on the counter, turning it occasionally for a couple of hours. I removed the vegetables, spread them on a cookie sheet and baked them for 8 minutes on each side. Turned out wonderful.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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