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Grilled Vegetables with Balsamic Vinegar


"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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1 h 10 m servings 142 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 64
  1. 99 Ratings

Most helpful positive review

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 your...

Most helpful critical review

Nice concept, though I agree w/ other comments re: too much oil and too long in the marinade (a quick toss will do), but the soy and balsamic are nice additions. We use this approach for nearly...

Most helpful
Most positive
Least positive

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 your...

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 ...

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 t...

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 j...

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 s...

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.

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 v...

Wonderful! Great on a roll with garlic mayo and any kind of cheese. Yum!!

Absolutely delicious! The only thing I may do next time is make more marinade. Thanks for a simple, terrific recipe.