Grilled Vegetables with Balsamic Marinade
Not rated yet. Be the first.
Big flat pieces of zucchini, pepper, onion and corn, charred on the grill until tender, with a balsamic-Dijon tang. Finish with flaky salt and carry the platter out while it still smells like smoke.
The short version
Cut the vegetables into big pieces, soak them 30 minutes in olive oil, balsamic, Dijon and garlic, then grill over medium-high heat for 8 to 15 minutes until charred and tender. Start the dense ones first.
What makes ours better
the tricks Nonna pretends she never taught me
-
Marinate with balsamic and Dijon. Oil carries heat and keeps the vegetables from sticking. Balsamic browns and sweetens on the grates, and the mustard keeps the marinade clinging instead of sliding off.
-
Cut big, flat pieces. Long slabs and thick rounds don't fall through the grates, flip easily with tongs, and have enough surface to char before the middle turns to mush.
-
Grill the dense vegetables first. Peppers and onions need longer than zucchini. Staggering them means everything comes off at the same time, each cooked right.
-
Finish with flaky salt. The marinade seasons lightly so the vegetables don't weep in the bowl. A pinch of flaky salt after grilling gives a clean salty crunch that makes them taste seasoned all the way through.
What you need
the cast, in order of appearance
- Extra-virgin olive oil⅓ cup
- Balsamic vinegar3 tablespoons
- Dijon mustard1 tablespoon
- Garlic2 cloves
- Fresh thyme leaves1 teaspoon
- Red or yellow bell peppers2 large
- Red onion1 large
- Zucchini2 medium
Marinade
Vegetables
tap each one as it goes in. no double-salting.
Steps
nobody opens the oven door. looking at you, Dad.
-
Whisk the marinade
In a large bowl, whisk the olive oil, balsamic, Dijon, garlic, thyme, salt and pepper until it looks smooth and a little thick.
-
Cut and marinate
Cut the vegetables as listed. Add them all to the bowl and toss with your hands until every piece is coated. Let them sit for 30 minutes at room temperature, or up to 2 hours in the fridge.
Don't go longer than 2 hours. The vinegar starts to soften the zucchini.
About 30 min. Cook mode has a timer for this step.
-
Heat the grill
Heat a gas grill to medium-high, about 425°F, or bank hot coals on one side of a charcoal grill. Scrub the grates clean, then wipe them once with an oiled paper towel held in tongs.
-
Start the dense vegetables
Lift the peppers and onion out of the bowl, shaking off extra marinade, and lay them across the grates. Close the lid. Grill 4 minutes, flip, then grill another 4 minutes. Keep the bowl and leftover marinade nearby.
About 8 min. Cook mode has a timer for this step.
-
Add the rest
Add the zucchini, squash and asparagus, set perpendicular to the grates. Grill, turning once, until you see dark grill marks and a knife slides in easily, 6 to 8 minutes more. Peppers and onions are done in 12 to 15 minutes total, when they are charred in spots and tender.
If the flames flare up, move the vegetables to a cooler spot and close the lid. Charred is good; burned and bitter is not.
About 8 min. Cook mode has a timer for this step.
-
Rest, cut and season
Move everything to a cutting board. Let the vegetables sit for 3 minutes, then slice into bite-size pieces if you like. Pile them on a platter, scatter the herbs and flaky salt on top and serve warm or at room temperature.
Good to know
things I learned the hard way, so you can skip that part
- For charcoal, medium-high heat means you can hold your hand an inch above the grate for about 3 to 4 seconds. Two seconds or less is too hot for vegetables.
- No grill? Roast the same vegetables on two sheet pans at 450°F for 18 to 25 minutes, or see oven-roasted vegetables with staggered timing.
- Other vegetables that grill well include corn on the cob (see boiled corn on the cob with lime butter), eggplant planks, mushrooms and halved fennel. Eggplant takes about as long as the peppers.
- Storage. Fridge, covered, 4 days. Serve cold in salads and sandwiches, or reheat in a hot skillet. Don't freeze.
Questions, answered
the questions my cousins text me
How long do you grill vegetables?
Zucchini and asparagus take 6 to 8 minutes over medium-high heat. Peppers, onions and eggplant need 12 to 15. Corn takes 10 to 12. Judge by tenderness and char marks, not the clock.
How do I keep vegetables from falling through the grill grates?
Cut them into planks, wedges or large rounds that are wider than the gaps. A grill basket or a perforated grill pan works for small pieces.
Do I need to marinate vegetables before grilling?
No, but oil is required to keep them from sticking and drying out. The marinade adds flavor in 30 minutes. Plain oil and salt works if you're in a hurry.
Why are my grilled vegetables mushy?
Usually they were cut too thin, grilled over low heat, or left on too long. Keep the heat medium-high and cut zucchini at least ½ inch thick.
Can I make grilled vegetables ahead?
Yes. They are good at room temperature, so grill up to 2 hours ahead and leave them on a platter. Refrigerate if it's longer, then bring them back to room temperature.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.