These colourful grilled vegetables are marinated in the most flavourful balsamic marinade, making them juicy and delicious. The best veggies for the grill!

Overhead view of balsamic grilled vegetables, including cherry tomatoes on skewers, onions, zucchini, mushrooms, and eggplant

Without a doubt, my favourite part of the summer is grilling. All the meat-eaters may wonder what vegans even cook on the grill, but between the grilled vegetables (like this Lemon Garlic Grilled Zucchini!) and my Grillable Veggie Burgers, I never go hungry! I’ve been grilling veggies for a while now, but these balsamic grilled vegetables are most definitely my favourite.

Why These Grilled Vegetables Will Be Your Summertime Staple

You are going to make this recipe all summer long! Here’s why:

  • Carefully chosen veggies. This isn’t just a random selection of vegetables! These are the BEST veggies to grill since they absorb flavour well and don’t have a long cook time. We’ve got juicy tomatoes, caramelised onions, plump mushrooms, and flavourful zucchini and eggplant. 
  • A simple (but super flavourful!) marinade. This marinade idea came from making balsamic vinaigrette for salads for years and turning it into a juicy soak for these veggies. When it’s not grilling season, I use the same combination to make Balsamic Roasted Vegetables!
  • That fantastic smoky flavour. Grilling the veggies over an open flame creates a delicious smoky flavour that you just can’t replicate in the oven or on the stovetop. The charred edges and caramelised bits add depth and complexity to the vegetables, making them SO irresistible!
Side angle of raw veggies on a cutting board with brush and marinade

Notes on Ingredients

Here’s a closer look at the key ingredients that make these grilled vegetables so delectable! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Vegetables:

  • Zucchini – Yellow squash or an heirloom summer squash variety will also work!
  • Eggplant – Brings a hearty, meaty texture perfect for roasting or grilling. I used globe eggplant, but Japanese eggplant or other varieties would work too.  
  • Crimini mushrooms – Earthy and savoury, with loads more flavour than white mushrooms. 
  • Bell pepper – Any color bell pepper works.  
  • Red onions – Another option would be a sweet onion like Walla Walla or Vidalia.
  • Tomatoes – I use a combination of beefsteak tomatoes and cherry tomatoes threaded onto skewers.

For the Balsamic Marinade:

  • Balsamic vinegar – Use a good one! An aged balsamic vinegar will be thicker and have more depth to the flavour.
  • Olive oil 
  • Garlic – Finely diced for a punch of savoury flavour; garlic powder can be used in a pinch, but it doesn’t have the same vibrancy as fresh.
  • Lime juice – Or lemon juice, if you prefer.
  • Sea salt and black pepper

How to Grill Vegetables

Grilling vegetables is so simple, but the flavour it produces is amazingly complex! Here’s what you’ll need to do.

  • Make the marinade. Mix all of the ingredients in a small bowl until the oil and vinegar emulsify.
  • Marinate. Divide the veggies (except the tomatoes and onions) into two zip-top bags. Reserve a few tablespoons of marinade and divide the rest into the bags. Toss to coat and marinate for 30 minutes or up to 1 day.  
  • Prepare. Preheat and prepare the grill.  
  • Cook. Grill the larger veggies directly on the grates and the smaller ones on a grill sheet or foil. Add the red onion slices, beefsteak tomatoes, and cherry tomatoes to the grill, brushing them with the reserved marinade. Cook until the vegetables are tender.
  • Finish. Season with salt and pepper, then serve. 
Raw vegetables on a cutting board with a brush in marinade

Tips and Variations

  • Know your grill. The cooking time may vary based on your grill so keep an eye on the vegetables to ensure they aren’t either overcooked or undercooked. 
  • Use high-quality fuel. The quality of your coal will also affect the smokiness of the vegetables, so get the best quality coal and/or wood chips that you can find. (Fun story: When testing this recipe, my husband Gavin went completely old school and got some hand-chopped coal and pimento leaves to use as a smoking agent. This was totally worth the trail of charcoal stains through our living room to the back patio once I took one bite!)
  • Experiment with other marinades. You can use this grilling method for ANY marinade you like. Feel free to make grilled vegetables with your favourite sauces! (I love adding a little bit of water to my Roasted Strawberry Barbecue Sauce to thin it a bit and using that as a marinade.)

Serving Suggestions

One of the things I love most about these grilled vegetables is all the ways there are to serve them:

Grilled vegetables in a foil pan with wooden servers on the side

How to Store and Reheat Leftovers

  • Refrigerator: You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
  • To reheat: Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.

More Vegan Grilling Ideas

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Overhead view of balsamic grilled vegetables, including cherry tomatoes on skewers, onions, zucchini, mushrooms, and eggplant

Grilled Vegetables

Servings: 5 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These colourful grilled vegetables are marinated in the most flavourful balsamic marinade, making them juicy and delicious!
5 (from 3 ratings)
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Ingredients

  • 1 large zucchini, chopped
  • 1 eggplant, sliced
  • 8 ounces crimini mushrooms, sliced
  • 1 bell pepper, chopped
  • 1 large red onion, sliced
  • 2 beef tomatoes
  • A dozen cherry tomatoes on skewers

Balsamic Marinade

  • ⅓ cup balsamic vinegar, 80g
  • ¼ cup olive oil, 60g
  • 5 cloves garlic, finely diced
  • Juice of one lime
  • ½ teaspoon sea salt, 3g
  • ½ teaspoon freshly ground black pepper, 1g

Instructions 

  • In a small bowl, mix the Balsamic Marinade ingredients together.
  • Divide all the veggies between two large ziplock bags and add in, except the beef tomatoes, cherry tomatoes and the onions. Pour the marinade into both bags, leaving a few tablespoons behind. Toss the bags to distribute the marinade. Allow the veggies to marinate for at least 30 minutes but up to a day.
  • Heat and prepare your grill while the veggies are marinating. When ready, add the veggies to the grill at high heat, either directly to the grill for larger veggies, or to a grill sheet or foil for all the other veggies.
  • Add the red onion slices, beef tomatoes and cherry tomatoes onto the grill too, and brush with the remaining balsamic glaze. Brush all the other veggies with any remaining glaze too.
  • Grill the veggies until tender. The timing will vary slightly; about 5-6 minutes for the cherry tomatoes mushrooms, eggplants and zucchini and about 10-15 minutes for the bell peppers, red onions and beef tomatoes. the straight grill for larger veggies.
  • Remove from the grill into an aluminium foil container, and lightly season with salt and pepper over the top. Serve and enjoy!

Notes

  • Refrigerator: You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
  • To reheat: Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.
Calories: 207kcal, Carbohydrates: 24g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Sodium: 258mg, Potassium: 1054mg, Fiber: 7g, Sugar: 14g, Vitamin A: 2177IU, Vitamin C: 74mg, Calcium: 60mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner, Side Dish
Author: Jessica Hylton