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Balsamic Marinated Grilled Vegetables

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

Ingredients

Scale

For the Marinade:

  • 7 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 1/3 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

  1. Wash vegetables and slice any vegetables that need to be sliced (onion, bell pepper, squash or zucchini, portobello mushrooms).
  2. Place veggies in a large bowl or dish.
  3. Whisk together the balsamic, olive oil, honey, basil, oregano, salt, pepper and garlic. If you're making the dip, reserve 3 tbsp of the marinade for the dip.
  4. 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. 
  5. To make the balsamic dip, whisk 1/3 cup plain Greek yogurt into the reserved marinade. Refrigerate until you're ready to serve.
  6. Heat your grill to medium-high heat (about 350-400°F). Clean the grill grates well. 
  7. 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.
  8. 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:

  • 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

Keywords: marinated grilled vegetables, balsamic marinade for vegetables, grilled vegetables with balsamic marinade

Find it online: https://livelytable.com/balsamic-marinated-grilled-vegetables/