Oh my goodness, let me tell you about my absolute favorite way to make vegetables taste like pure sunshine! We’re talking about **grilled vegetables with balsamic and fresh herbs**. Seriously, if you think veggies are boring, get ready to have your mind changed. This recipe is so ridiculously simple it almost feels like cheating, but the flavor? WOW. It’s bright, it’s a little tangy, and it has that perfect smoky char from the grill. It’s my go-to side dish when I want something healthy but packed with taste, and it disappears faster than anything else on the plate!
I stumbled upon this combination years ago when I had a ton of garden zucchini and bell peppers and just wanted something easy for dinner. I whipped up a quick marinade with stuff I had on hand – good old balsamic vinegar, some olive oil, garlic, and whatever fresh herbs were looking good. Threw it all on the grill, and bam! Magic happened. It’s become a staple in my kitchen, and I just know you’re going to love how effortless and utterly delicious these **grilled vegetables with balsamic and fresh herbs** are. Trust me on this one!
Why You’ll Love These Grilled Vegetables with Balsamic and Fresh Herbs
Okay, so why is this recipe for grilled vegetables with balsamic and fresh herbs SO good and worth your time? Let me count the ways! You’ll fall in love because:
- It’s ridiculously easy – seriously, mix, toss, grill. That’s it!
- The flavor is out of this world – tangy, smoky, herby goodness.
- It’s super versatile – use whatever veggies you have on hand!
- It’s healthy and packed with nutrients.
- It makes your house smell amazing (or your backyard, rather!).
It’s pretty much a win-win-win!
Gather Your Ingredients for Grilled Vegetables with Balsamic and Fresh Herbs
Alright, time to round up the goodies! You don’t need anything fancy for these grilled vegetables with balsamic and fresh herbs, just some fresh produce and pantry staples. You’ll need two lovely zucchinis, sliced about 1/2 inch thick, a couple of colorful bell peppers cut into nice big chunks, and one red onion, sliced into wedges. For the marinade, grab a half-cup of good quality balsamic vinegar (it makes a difference!), a quarter cup of olive oil, a couple of cloves of garlic all minced up, about two tablespoons each of fresh basil and fresh parsley, chopped, and of course, salt and pepper to taste. Easy peasy!
Essential Equipment for Grilling Vegetables
You don’t need a fancy kitchen full of gadgets for these grilled vegetables. Just a few basic tools will do! Obviously, you’ll need a grill – whether it’s charcoal or gas is totally up to you. A big bowl is essential for tossing those veggies in the marinade. And don’t forget a good pair of tongs for flipping and moving everything around without losing anything through the grates. That’s really all there is to it!
How to Prepare Grilled Vegetables with Balsamic and Fresh Herbs
Okay, this is where the magic really happens! Making these grilled vegetables with balsamic and fresh herbs is seriously straightforward. Just follow these simple steps, and you’ll have deliciousness in no time. It’s all about getting that marinade just right and then letting the grill do its thing.
Preparing the Balsamic and Herb Marinade
First things first, let’s get that incredible marinade ready. Grab your big bowl – the one you’ll be tossing the veggies in. Pour in the balsamic vinegar and olive oil. Now, add your minced garlic (smells so good already!), and those lovely fresh chopped basil and parsley. Give it a good whisk to combine everything. Season generously with salt and pepper. Taste it! Does it need a little more salt? A little more pepper? Adjust it to what *you* like. This is *your* kitchen!
Marinating and Grilling Your Vegetables
Now for the fun part! Toss all those sliced zucchinis, bell pepper chunks, and red onion wedges right into the bowl with the marinade. Get in there with your hands (or use tongs, if you prefer!) and really toss everything to make sure every single piece of vegetable is coated in that glorious balsamic and herb mixture. You want them all happy and coated. You can grill them right away, but if you have a little extra time, letting them sit for even 15-30 minutes while the grill heats up will make the flavors even better. Don’t leave them too long though, or the balsamic can start to break down the veggies too much.
While your veggies are getting happy in their marinade, go ahead and preheat your grill to medium heat. Once it’s hot, carefully place your marinated vegetables directly onto the grill grates. Try not to overcrowd the grill – you want good airflow for that nice char. Cook them for about 15 to 20 minutes total, flipping them every few minutes. You’re looking for them to get tender and have those beautiful grill marks and a little bit of char around the edges. Use your tongs to poke them gently – they should give a little when they’re done. Pull them off the grill and they’re ready to devour!
Tips for Perfect Grilled Vegetables
Want your grilled vegetables to be absolutely *perfect* every time? Here are a few little tricks I’ve learned. First, and I know I mentioned it, but it’s important: **don’t overcrowd your grill!** Give those veggies some space so they can get that lovely char instead of just steaming. Also, make sure your grill grates are clean and lightly oiled before you start – this helps prevent sticking. And honestly, the better your ingredients are, the better your final dish will be. Use fresh, vibrant vegetables and a good quality balsamic vinegar. Trust me, it makes a difference! And keep an eye on them – grilling times can vary depending on your grill and the thickness of your cuts.
Variations and Serving Suggestions for Grilled Vegetables
The best part about these grilled vegetables? You can totally make them your own! Don’t like bell peppers? Swap them out for eggplant or portobello mushrooms! Asparagus and cherry tomatoes are also amazing grilled. Feel free to play with the herbs too – a little fresh thyme or oregano would be fantastic. Want a little heat? Add a pinch of red pepper flakes to the marinade. These veggies are perfect served alongside grilled chicken, fish, or steak. They’re also incredible piled onto crusty bread for a simple bruschetta or tossed into a pasta salad. So many delicious ways to enjoy them!
Frequently Asked Questions About Grilled Vegetables with Balsamic and Fresh Herbs
Okay, so you’ve got questions about these amazing grilled vegetables? I’ve got answers! Here are a few things people often ask:
Q: Can I make these grilled vegetables with balsamic and fresh herbs ahead of time?
A: You can definitely chop your veggies and mix up the marinade a bit in advance. But I really recommend marinating the vegetables for no more than about 30 minutes before grilling. The balsamic vinegar is acidic and can start to make the veggies a little soft if they sit too long. Grilling right before serving is always best for that perfect texture and char.
Q: What if I don’t have a grill? Can I roast these vegetables instead?
A: Absolutely! These balsamic and herb vegetables are also fantastic roasted. Just toss them with the marinade and spread them out on a baking sheet in a single layer. Roast at around 400°F (200°C) for 20-30 minutes, flipping halfway through, until they’re tender and slightly caramelized. You won’t get the char, but the flavor will still be amazing!
Q: Can I use dried herbs instead of fresh?
A: You can, but fresh herbs really make a difference in this recipe! If you have to use dried, remember that dried herbs are more potent than fresh. Use about 1/3 the amount of dried herbs compared to fresh (so maybe a tablespoon of dried basil and a tablespoon of dried parsley). The flavor won’t be quite as vibrant, but it will still work.
Q: How should I store leftovers?
A: If you happen to have any of these delicious grilled vegetables left (it rarely happens in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. They’re great added to salads or grain bowls the next day!
Estimated Nutritional Information
Just so you have an idea, here’s a look at the estimated nutritional breakdown for these grilled vegetables with balsamic and fresh herbs, based on roughly a quarter of the recipe. Remember, these are just estimates and can vary depending on your exact ingredients and portion sizes!
Share Your Grilled Vegetable Success
Okay, now it’s your turn! I hope you try these grilled vegetables with balsamic and fresh herbs and love them as much as I do. Please, please leave a comment below and let me know how they turned out for you! Did you make any fun variations? I’d love to hear all about it. Happy grilling!
Print
Amazing Grilled Vegetables with 1 Incredible Secret
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Simple grilled vegetables with a balsamic and fresh herb marinade.
Ingredients
- 2 zucchinis, sliced
- 2 bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat grill to medium heat.
- In a large bowl, combine balsamic vinegar, olive oil, minced garlic, chopped basil, chopped parsley, salt, and pepper.
- Add sliced zucchini, bell peppers, and red onion to the bowl. Toss to coat vegetables evenly with the marinade.
- Grill vegetables for 15-20 minutes, flipping occasionally, until tender and slightly charred.
- Remove from grill and serve immediately.
Notes
- You can use any vegetables you like for grilling, such as asparagus, mushrooms, or eggplant.
- Adjust the amount of herbs and garlic to your preference.
- For extra flavor, marinate the vegetables for at least 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 8g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled vegetables, balsamic, herbs, side dish, vegetarian, vegan