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Recipe: Balsamic Grilled Vegetables

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins


Grilling is one of the simplest ways to prepare vegetables, the results are spectacular. I always make a big batch. They are great with burgers, fish, steak, ribs, etc. If you are vegetarian simply serve them with a few cubes of feta or shaved parmesan. Vegan? How about sautéed tofu or tempeh pieces mixed in.

Grilled vegetables on blue & white china

 2 Portobello Mushrooms, cleaned and chopped into 1 inch pieces
 12 ounces Green Beans, trim ends and cut in half
 8 ounces Cherry Tomatoes
 1 Red Onion, cut into bite sized chunky pieces
 a handful of Garlic Cloves, skins removed
 a few splashes of Olive Oil
 a few splashes of Balsamic Vinegar
 Garlic Salt to taste
 Smoked Paprika to taste
 Black Pepper to taste
Optional Garnish
 Fresh Herbs
 Your favorite cheese

Preheat your grill (I use a gas grill) to medium-high heat. Toss all your chopped vegetables in a large bowl with enough oil and balsamic for an even thin coating. Put them in your grill basket. Grill with the lid closed for about 15-20 minutes until the veggies are slightly charred and cooked to your liking. Toss every few minutes to ensure that they are not burning and they cook on all sides.


Grilled vegetables are more a cooking method than anything that would require precise measurements. Feel free to experiment will all kinds of veggies. Just be sure to watch closely, denser ones will take longer to cook. If you find certain ones are quick grillers, then prepare your selections in batches.


Chop vegetables so they are relatively similar sizes.


Experiment with seasonings and sauces for different flavor combinations.


Use whatever you have on hand. Zucchini, asparagus, bell pepper, squash, etc. would be great too.

Nutrition Facts

Serving Size 10 Cups