I love Balsamic Marinated Grilled Vegetables in spring, summer and fall. This is one of a few marinade recipes I have that I repeat year after year. The marinade enhances them so the secret is to buy vegetables that are in season.
A Seasonal Strategy
Almost any fresh vegetable can be grilled simply brushed with oil and sprinkled with salt and pepper to enjoy the best each vegetable has to offer. Marinating vegetables adds another layer of complexity and enough variety to keep things interesting.
At the start of the spring grilling season I make a double recipe of this marinade and keep it in the fridge. As I cook different recipes I make another marinade and keep going all through the grilling season.
For everyday cooking I simply brush or pour the marinade on my veggies minutes before they hit the grill. I enjoy the extra flavour and it’s good enough for everyday meals. But marinating vegetables definitely adds dimension to the taste so when I’m entertaining I’ll take the time to marinate as directed.
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Get The Tools – Reusable Grilling Sheet
Do you have a reusable grilling sheet? They’re the perfect solution for preventing cross contamination. They can be cut to any size and are ideal for public barbecues at campsites and parks or to take to someones house. I use a Cookina Reusable Grilling Sheet and some how the vegetables still get grill marks. To learn more about these sheets check out this post titled Reusable Grilling Sheet.
Variety On The Grill
Add variety to your meals by grilling vegetables you’ve never grilled before. Consider eggplant, artichoke hearts, butternut squash and even lettuce.
Sometimes simply serving a different combination of vegetables or serving them in a different way makes them seem different. I like to skewer small vegetables like mushrooms and cherry tomatoes so they don’t fall through the grill. Whether you use bamboo skewers or typical metal skewers you can create an interesting presentation.
A Menu Worth Repeating
These Balsamic-Marinated Grilled Vegetables are part of a magical combination of flavours perfect for summer entertaining. We were introduced to the food of the American southwest on a vacation to New Mexico long ago and I’ve been making thise menu ever since.
- Grilled Achiote Chicken
- Saffron Rice
- Balsamic-Marinated Grilled Vegetables
- Aztec Chocolate Ice Cream with Lime Glaze
Let me know in the comments below what your favourite vegetables are for grilling or how you present them.
More Recipes – Grilling
Check out this post, 29 Great Gluten Free Grilling Recipes which includes these recipes and many more.
|¾ cup olive oil|
|6 Tbsp balsamic vinegar|
|3 Tbsp minced garlic|
|2 Tbsp chopped fresh rosemary (or 2 tsp dried)|
- Combine all marinade ingredients in a jar, shake and pour over vegetables. Marinate 1-4 hours.
- Sprinkle salt and pepper directly onto the vegetables before grilling.
- Grill vegetables to desired doneness. Start with harder vegetables such as peppers, onions, corn and partially cooked potatoes.
- Toward the end of their cooking time add softer vegetables like summer squash, mushrooms, tomatoes and asparagus.
- Cook everything to your liking timing it so they come off the grill at the same time.