Grilled Vegetables With Balsamic Dressing Recipe

Name: Grilled Vegetables With Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 asparagus spears; 6 carrots, trimmed and peeled; 6 small zucchini, trimmed; 6 small yellow squash, trimmed; 2 large green bell peppers, cut into strips; 2 large red bell peppers, cut into strips; 2 large yellow onions, cut into thick slices; 1 large eggplant, cut into 1/2-inch rounds; ½ cup olive oil; kosher salt, to taste; fresh ground black pepper, to taste; 1 cup balsamic vinegar

Servings: persons

18 asparagus spears
6 carrots, trimmed and peeled
6 small zucchini, trimmed
6 small yellow squash, trimmed
2 large green bell peppers, cut into strips
2 large red bell peppers, cut into strips
2 large yellow onions, cut into thick slices
1 large eggplant, cut into 1/2-inch rounds
½ cup olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 cup balsamic vinegar

1
Place all prepared vegetables in a large baking dish or roasting pan.
2
Drizzle them with the olive oil, tossing gently to coat well.
3
Season to taste with salt and pepper.
4
On a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
5
After just a few minutes, start to turn the vegetables, being careful they do not burn.
6
If the fire is too hot, move the vegetables to the cooler side of the grill.
7
As the vegetables finish cooking, move them from the grill to a serving platter.
8
Cover the vegetables with a sheet of aluminum foil to keep warm.
9
While the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
10
Allow vinegar to reduce to a thick syrup.
11
When all vegetables are cooked, drizzle with the balsamic dressing.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 asparagus spears, 6 carrots, trimmed and peeled, 6 small zucchini, trimmed, 6 small yellow squash, trimmed, and more.

Yes, Grilled Vegetables With Balsamic Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Vegetables With Balsamic Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions