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grilled marinated vegetables

Grilled Vegetables with Zesty Balsamic Marinade

Rachel Riesgraf
The most delicious char-grilled vegetables that are seared over high heat until crisp-tender, then tossed with a homemade zesty balsamic vinaigrette that absorbs into the hot, fresh grilled vegetables. Incredibly flavorful and super easy to prepare!
5 stars
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Servings 5 servings


  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 8 ounces baby bella mushrooms
  • 1 bell pepper
  • ½ - 1 pound asparagus
  • 1-2 tablespoons olive oil
  • salt and pepper
  • Fresh basil and thyme for garnish, if desired

Zesty Balsamic Marinade

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup or honey
  • ½ teaspoon dijon mustard
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 1 teaspoon finely chopped fresh basil (or ½ teaspoon dried)
  • ½ teaspoon finely chopped fresh thyme (or ¼ teaspoon dried)


  • How to cut the vegetables:
    *alternatively, you can use a vegetable grilling basket
    Zucchini and yellow squash. Cut off the ends, then cut in half crosswise. Thickly slice lengthwise.
    Red onion. You want to keep the root (hairy end) intact to hold the onion slices together while grilling. To do so, cut the onion in half through the root, peel, then place each half face down. Cut into thick slices through the root, so that there is a piece of root holding each slice together.
    Baby bella mushrooms. Leave whole.
    Bell pepper. Stand the pepper up with the stem at the top, then cut off the 4 sides. Slice each in half lengthwise, so you're left with 8 pieces.
    Asparagus. Trim off the ends.
  • Preheat the grill. Preheat the grill to medium-high heat, about 350-400 degrees F.
  • Make the Zesty Balsamic Marinade. Add all ingredients to a small jar or bowl, and shake or whisk until combined.
  • Grill the vegetables. Toss the vegetables with olive oil, salt and pepper. Place the vegetables on the grill over direct heat (use a grill basket if desired) and grill about 3-5 minutes each side, or until crisp-tender and nicely charred.
  • Marinate and serve. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes. If desired, garnish with fresh basil and thyme before serving.


How to roast vegetables in the oven: Preheat the oven to 400 degrees F. Toss the vegetables with olive oil, salt and pepper then spread into a single layer on a baking sheet. Bake for about 20-25 minutes, or until crisp-tender.
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