Step up your veggie game with balsamic marinated grilled vegetables! Tender-crisp, smoky grilled vegetables marinated in a homemade balsamic vinaigrette that doubles as a dip are a delicious way to add more healthy vegetables to your summer meals. (gluten-free, vegan option)

overhead view of various marinated grilled vegetables with small bowls of dipping sauce on a wooden board.

Eating veggies doesn't have to be boring! While I really do enjoy almost all vegetables (I am a dietitian, after all!), I really, truly adore grilled vegetables. An easy, flavorful homemade balsamic marinade takes them one step further into something your family will love! If you sometimes have a hard time getting your family to eat veggies, try these marinated grilled vegetables and watch them disappear!

Why You'll Love These Grilled Veggies

Grilling vegetables is the best way to eat vegetables, in my opinion. Especially for people who don't love raw veggies, grilling can be a gateway to enjoying more healthy produce on a regular basis. The super easy, flavorful marinade adds a nice sweet and savory, tangy flavor to the veggies as they marinate in the refrigerator, and it also doubles as a quick, healthy dip for the grilled vegetables by stirring in some Greek yogurt. Throwing the vegetables on the grill (especially when you already have it on for dinner) is the easiest way to add the most delicious smoky flavor to the veggies while they cook into a tender-crisp texture. I might even go as far as to say these marinated grilled vegetables are irresistible!

closeup of grilled zucchini spears and brussels sprouts on a serving board with other grilled vegetables and bowls of dipping sauce.

The Best Vegetables For Grilling

The best vegetables are ones that don't take too long to cook. So probably leave the carrots and potatoes off the grill (with the exception of tiny fingerling potatoes, which are delicious on the grill!). Really anything else is fair game. If you don't have a grilling basket, met, or skewers, then you'll have the best luck with vegetables that are a little bigger since they're easier to handle on the grill. Some of my favorites include summer squash and zucchini, onions, bell peppers, eggplant, asparagus, portobello mushrooms, broccolini, and brussels sprouts.

How To Make Balsamic Marinated Grilled Vegetables

four image collage showing steps to making vegetable marinade and grilling vegetables.

Make the marinade. Whisk together the balsamic, olive oil, honey, garlic, basil, oregano, salt and pepper. If you're making the dip, reserve 3 tablespoon of the marinade.
Cut any veggies that need to be cut. Slice them all the same thickness for the most even cooking.
Place prepared vegetables in a large bowl or dish. Pour the marinade on top and gently toss to coat each vegetable well.
Cover and marinate vegetables in the refrigerator for at least 1 hour, or up to several hours.
Make the dip (optional): stir the reserved marinade into ⅓ cup of plain Greek yogurt and refrigerate until you're ready to serve it.
Grill the veggies! Heat the grill to medium-high heat (about 350-400°F). Make sure the grates are clean. Place veggies on the grill running perpendicular to the grates to prevent them from falling through. Grill until charred and caramelized, then flip and grill the other side. Try not to move them too much while grilling.
Remove veggies from the grill and serve with dipping sauce and/or reserved marinade.

closeup overhead view of various marinated grilled vegetables with dipping sauce on a wooden board.

Grilling Time For Different Vegetables

Here is the approximate grilling time for different vegetables:

Asparagus: 5-7 minutes
Bell pepper: 8-10 minutes
Broccolini: 5-7 minutes
Brussels sprouts: 6-9 minutes
Eggplant: 6-8 minutes
Portobello mushrooms: 8-10 minutes
Onion (sliced): 10-15 minutes
Squash and zucchini: 8-10 minutes
Green onion: 3-5 minutes

Tips For The Best Grilled Veggies

Any sliced vegetables should be cut to the same thickness for even cooking.
Place the long sides of the vegetables perpendicular to the grates on the grill to prevent them from falling through.
Smaller veggies like brussels sprouts can be placed in a grilling basket or on skewers for easier grilling.
Try not to move the vegetables once they are on the grill. Once they develop a nice char or caramelization on the bottom, they'll release from the grates more easily and be easier to flip. If it's stuck to the grill, it might not be time to flip yet.

grilled sliced portobello mushrooms and asparagus on a serving board with other grilled vegetables.

Make-Ahead Instructions

The marinade can be made up to 3 days in advance and stored in the refrigerator. The veggies can be made 3-4 das in advance, then reheated in the oven or on the grill.

Storing Leftovers

Store leftover grilled veggies in an airtight container in the refrigerator up to 4 days. They're delicious on salads, sandwiches, in grain bowls, or just eaten cold with the dip!

What To Serve Marinated Grilled Veggies With

I love making these grilled vegetables when I already have the grill on for making dinner. Here are a few of my favorites that these veggies go well with:

Did you make this recipe? Please leave a star rating in the comments!

Balsamic Marinated Grilled Vegetables

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Marinating Time: 60 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 6-8 servings 1x
Category: side dish
Method: grilled
Cuisine: American

Ingredients

Scale

For the Marinade:

7 tbsp balsamic vinegar
¼ cup olive oil
2 tbsp honey
1 tsp dried basil
1 tsp dried oregano
½ tsp pepper
½ tsp salt
4 cloves garlic, minced
⅓ cup plain Greek yogurt (for making the dip)

2-3 lbs of your favorite vegetables, such as:

yellow squash or zucchini, halved or quartered lengthwise
asparagus, woody ends trimmed
sliced onion
bell pepper, quartered
portobello mushrooms (whole or sliced)
broccolini
brussels sprouts

Instructions

Wash vegetables and slice any vegetables that need to be sliced (onion, bell pepper, squash or zucchini, portobello mushrooms).
Place veggies in a large bowl or dish.
Whisk together the balsamic, olive oil, honey, basil, oregano, salt, pepper and garlic. If you're making the dip, reserve 3 tablespoon of the marinade for the dip.
Pour marinade over the veggies and gently stir or toss to coat every vegetable well. Cover and marinate in the refrigerator for at least 1 hour before grilling, or up to several hours.
To make the balsamic dip, whisk ⅓ cup plain Greek yogurt into the reserved marinade. Refrigerate until you're ready to serve.
Heat your grill to medium-high heat (about 350-400°F). Clean the grill grates well.
Place marinated veggies on the grill and let them develop grill lines on the bottom. Once charred and caramelized, the veggies will release more easily from the grill, so try not to move them too soon. See notes for approximate grilling times of different vegetables.
Turn vegetables halfway through to grill other side. Once charred, remove to a plate and serve with dipping sauce, or drizzle some reserved marinade over the top.

Notes

Any sliced vegetables should be cut to the same thickness for even cooking.
Place the long sides of the vegetables perpendicular to the grates on the grill to prevent them from falling through. Smaller veggies like brussels sprouts can be placed in a grilling basket or on skewers for easier grilling.
For vegan, use maple syrup in place of honey.
Marinade may be made up to 3 days in advance.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Approximate grilling times for different vegetables: