These balsamic grilled vegetables, are honestly the BEST side dish recipe ever. They will disappear from the table when you set them down and probably start a family argument over who gets to have the last serving.
If you’re ever looking for the perfect side dish for any meal, these balsamic grilled vegetables are the way to go. The key to making them is to let the vegetables marinate. An hour is fine, but this is one of those amazing dishes that can be prepped ahead, so you always make them the night before and put them in the refrigerator overnight, it really amps up the flavor.
Then when it’s time to grill, you’re all ready to go. These can also be baked in the oven!
8 oz mushrooms, halved
2 bell peppers (I use 1 red and 1 green), cut into 1 inch squares
1 zucchini, halved and cut into 1/4 inch pieces
1/2 red onion, cut into large pieces
3 garlic cloves, finely chopped or pressed
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 tablespoon fresh herbs, chopped (I use a mix of thyme, basil, oregano and parsley, or you could use 1 teaspoon dried herbs)
1/2 teaspoon salt
Cut and chop the vegetables and put them in a large bowl.
In a small bowl, combine the balsamic vinegar, soy sauce, olive oil, brown sugar, fresh herbs and salt, and stir until combined. Pour over vegetables and stir to coat vegetables.
Cover vegetables and let them sit on the counter to marinate an hour, or cover and let marinate in the refrigerator overnight.
Light your grill to high, using a slotted spoon, transfer vegetables from the bowl to a grill pan. Cook over medium-high heat, stirring occasionally for 15-20 minutes, until vegetables are tender. Remove from grill, transfer into a bowl and serve.
Total Time: 1 hour 55min (Inactive time: 1hr 39min) Yield: 6-8
Creation by: Sweetphi