Make the most delicious marinated grilled vegetables using this secret trick! Adding the marinade after grilling the vegetables allows them to soak up all that delicious flavor.
For truly tasty vegetables, there is nothing better than grilling! Learn how to make the most delicious grilled marinated vegetables using any veggies you like. They make an amazing side dish, are a great addition to sandwiches and salads, and can be the star of any appetizer spread.
When it comes to vegetable side dishes, roasting and grilling are probably the two most delicious ways to cook veggies. They get a nice char, get slightly caramelized on the edges, and get crispy. They are so good.
If you really want to take your grilled vegetables to the next level, the key is adding the balsamic marinade after they come off the grill! This trick allows the vegetables to soak up all the yummy flavors of the balsamic vinegar, lemon, garlic, and herbs.
What are the best vegetables for grilling?
Almost any vegetable can be cooked on the grill, but some turn out better than others. Our favorite vegetables to grill are the ones that don't require extra steps like parboiling.
- Summer squash
- Bell peppers
- Red Onion
Best Marinade for Grilled Vegetables
The key to any tasty marinade is balancing out the flavors. You need an acid, oil (or another fat), something salty, something sweet (optional), and some seasoning. Using this blueprint, you can make almost any style of marinade you like.
With that said, when it comes to grilled vegetables, a balsamic marinade is a classic for a reason. The sweetness and tang of balsamic vinegar really work to bring out the natural sweetness in the veggies.
Here is what's in our favorite veggie marinade and some alternatives:
- Olive oil: This is the fat in the marinade and adds richness to the vegetables. Avocado oil would also work.
- Lemon juice: The combination of lemon juice and freshly grilled vegetables are perfect for summertime. Another citrus would work as well.
- Balsamic vinegar: Balsamic vinegar has a lot of natural sweetness and it brings out the sweetness of the vegetables. Swap in red wine vinegar, apple cider vinegar, white balsamic, rice vinegar, or white wine vinegar.
- Dijon mustard: Dijon mustard works as a seasoning and salt component in this marinade. Swap in another mustard (just not yellow), soy sauce, Worcestershire sauce, or tamari.
- Honey: To balance the acid in the recipe, honey is a great choice. Real maple syrup or agave would also work. This can also be skipped for a sugar-free option.
- Garlic: This is another seasoning component. Shallots would also be delicious. Garlic powder or minced garlic also works.
- Italian seasoning: This seasoning contains dried basil, rosemary, oregano, and parsley so it's an easy way to add depth of flavor. Swap in any dried or fresh herbs you like,
- Kosher salt and fresh black pepper: Salt is critical to making food taste good. Kosher or sea salt and freshly ground black pepper are the best options.
How to Marinate Grilled Veggies
While most recipes suggest marinating vegetables before grilling, I am here to tell you that the best marinated grilled vegetables are marinated after they come off the grill.
When vegetables come off the grill, they are in the perfect state to soak up all that delicious sauce. It provides so much more flavor!
Some people like to double marinate their veggies, using the marinade before grilling and then drizzling it on after as well. While this works, it doesn't add that much more flavor and isn't really worth it in my opinion.
How to Serve Grilled Vegetables
There are so many different ways to serve grilled veggies. They can be the star of the meal, an easy side dish, or be part of a larger dish like antipasto or pasta salad. They are super versatile. Consider trying:
- Make some creamy polenta or mashed cauliflower and serve the grilled vegetable on top with Parmesan cheese.
- Serve it alongside a grilled protein like Grilled Chicken, Pork Tenderloin, or Salmon.
- Toss the grilled vegetables and marinade with a bowl of cooked pasta for an amazing pasta salad.
- Chop the vegetables into large pieces and serve them as part of a cheeseboard, antipasto platter, or salad. They can also be g chilled and served as crudite.
- Grab some toast, add a layer of cream cheese or ricotta, and top with grilled veggies. Add some fresh basil or rosemary for an amazing lunch or fancy appetizer.
Recipe Tips and Garnish Ideas
- For easier preparation, you can make this recipe in a grill basket as well. Cut the vegetables into smaller pieces, toss with olive oil, and add to the grill basket. Cook for 8-12 minutes, shaking the basket every few minutes.
- Make sure to clean the grill grates before adding the vegetables to ensure they don't stick.
- Experiment with more vegetables including corn, carrots, cabbage, bok choy, tomatoes, squash, and more.
- Add parmesan cheese, goat cheese, or feta cheese for even more fun.
- Finish the dish with fresh herbs.
- Add some sliced almonds or pine nuts before serving for added crunch.
Frequently Asked Questions
Here are some of the most common questions readers have about grilling vegetables.
This recipe also works great in the oven. Prehaet the oven to 425 degrees. Prepare two baking sheets with cooking spray or parchment paper. Spread the vegetables out in a single layer, placing the quicker cooking vegetables (zucchini and asparagus) on one sheet pan and the vegetables that take longer (mushrooms, onions, peppers) on the other. Start with the vegetables that will take longer. After about 5 minutes, add the quicker cooking veggies and continue to cook for 8-10 minutes until tender crisp. Finish with the marinade.
Vegetables are best able to soak up marinade after they have been grilled. Therefore we always recommend adding the marinade to vegetables after grilling! They come out so much more flavorful.
One of the most common reasons vegetables burn on the grill is that the grill isn't clean. When there is residue on the grill, it can stick to the veggies and cause them to burn. Another culprit is too much heat. Vegetables should be grilled at medium-high heat.
Marinated Grilled Vegetables
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- 2 zucchini
- 2 bell peppers
- 1 red onion
- 1 lb asparagus
- 2 cups mushrooms, halved
- 4 tbsp olive oil (marinade)
- Salt and pepper
- 2 tbsp lemon juice (marinade)
- 2 tbsp balsamic vinegar (marinade)
- 1 tbsp Dijon mustard (marinade)
- 1 tbsp honey (or maple syrup, optional, marinade)
- 2 garlic cloves, minced (marinade)
- 1 tsp Italian seasoning (marinade)
- 1/2 tsp kosher salt (more to taste, marinade)
- 1/2 tsp black pepper (marinade)
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Prepare the vegetables: Cut the vegetables into larger slices that won’t fall through the grill grates, about ½ inch thick. For the zucchini, it is best to cut it on the diagonal. Cut bell peppers into larger slices. Cut the red onion into rings. Trim the asparagus ends. Toss the vegetables with olive oil, salt, and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
When cooking on an outdoor grill make sure to cut the vegetables into large pieces so they don't fall through the grill grates.
If you have leftover marinade, it also doubles as a delicious salad dressing.
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