Grilled Balsamic Marinated Vegetables


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 but the secret is to buy the freshest, seasonal vegetables.

Visit a Farmer’s Market to be inspired.

Cooking With 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.

PIN for later…

Balsamic Marinated Vegetables, a marinade that brings late summer squash to life.

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.

Vegetables on a Reusable Grilling Sheet
Vegetables on a Reusable Grilling Sheet -photo credit Jim Little

What Vegetables Can I Grill

You can grill just about any vegetable you can think of. Add variety to your dinners by grilling vegetables you’ve never cooked that way before. Consider asparagus, 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 metal skewers you can create an interesting presentation.

Balsamic marinated grilled vegetables in the making.
A platter of raw vegetables ready for the grill -photo credit Jim Little

Best Entertaining Tip

When you find a menu that is the perfect combination of ingredients, flavours and textures be sure to record that somewhere. These Balsamic-Marinated Grilled Vegetables are part of a menu that I think is that kind of magical combination. It is a perfect menu for summer entertaining and I make it every year without fail.

Grilled Achiote Chicken

Saffron Rice

Balsamic-Marinated Grilled Vegetables

Aztec Chocolate Ice Cream with Lime Glaze

Let me know in the comments below if you tried grilling something different or how you like to present your grilled veggies.

More Grilling Recipes

Check out this post, 29 Great Gluten Free Grilling Recipes which includes these recipes and more.

Balsamic Marinated Grilled Vegetables

You can grill different vegetables all spring, summer and fall so smart cooks have a few different marinades and try any combination of fresh, seasonal vegetables. Visit a Farmer's Market and be adventurous.
Author: Cinde Little
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: Canadian
Keyword: Balsamic Marinated Grilled Vegetables
Servings: 8 people



  • ¾ cup olive oil
  • 6 Tbsp balsamic vinegar
  • 3 Tbsp minced garlic
  • 2 tsp dried rosemary, crushed (or 2 Tbsp chopped fresh rosemary)


  • 1-2 green zucchini
  • 1-2 yellow zucchini
  • 1 long, thin eggplant (called Japanese, Chinese or Indian eggplant)
  • 1 red onion, cut into thick slices
  • 1 red pepper
  • 1 yellow or orange pepper



  • Combine marinade ingredients in a jar.


  • Cut vegetables in large pieces for grilling. Shake marinade and brush over both sides of the vegetables. Set aside to marinate, 1-4 hours.
    Cut up Summer Squash ready to be grilled
  • Sprinkle vegetables with salt and pepper. Grill to desired doneness.
  • Grill peppers and onions 5-6 minutes per side. Grill zucchini and eggplant 2-3 minutes per side.


Marinade can be made in advance and used for weeks. Double or triple the recipe if you love it!
VEGETABLES - This is a versatile marinade that can be used on any vegetables. Try asparagus, corn on the cob (cut or whole), whole canned artichokes, cherry tomatoes, mushrooms or potatoes.
Tried this recipe?Let us know how it was!

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