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Balsamic Marinated Grilled Vegetables

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I love Balsamic Marinated Grilled Vegetables in spring, summer and fall. The flavour of summer vegetables from a garden or farmer’s market can’t be beat.

Almost any fresh vegetable can be grilled. With a brush of oil and a sprinkling of salt and pepper the true taste of each vegetable shines. But variety to your vegetables and their flavour creates a new experience at the table. This is why I keep a few vegetable marinade recipes on hand.

When I’m having company I make the extra effort and honour the recipe suggestion of marinating for hours. Vegetable marinades add a new dimension to the taste but advance planning is not realistic for an everyday meal. On these nights I brush or pour the marinade on only minutes before the vegetables hit the grill. I enjoy the extra flavour and that works for me. 

At the beginning of the summer I make a double recipe of my favourite vegetable marinades like this balsamic one. I keep it in the fridge to get me through the summer grilling season in style.

Presentation vs Vegetable Options

Try grilling vegetable you have never grilled before for variety. Consider eggplant, artichoke hearts, butternut squash and even lettuce. Sometimes simply serving a different combination of your favourite vegetables is nice. 

We eat with our eyes first so presentation is important too. I like to skewer small vegetables like mushrooms and cherry tomatoes for two reasons. First, it prevents them from falling through the grill. But combining skewers along with other vegetables right on the platter provides an interesting presentation. At the same time it also invites people to mix and match taking only what they want to eat.

Everyday to Gourmet – Balsamic Marinated Grilled Vegetables

For summer entertaining balsamic marinated grilled vegetables are perfect. Serving homemade chipotle mayo on the side elevates the flavours and adds some kick. I love the mayo on grilled zucchini, peppers and potatoes. It is simple and delicious.

Let me know in the comments below what your favourite are for grilling.


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 trying to time it so they come off the grill at the same time.


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