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Fresh Grilled Vegetable Platter with Tangy Balsamic Glaze

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A quick and easy grilled vegetable platter featuring a smoky char and a tangy-sweet balsamic glaze, perfect for summer BBQs and healthy gatherings.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 small eggplant, sliced into ½-inch rounds
  • 8 oz white or cremini mushrooms, cleaned
  • 1 red onion, cut into thick rings
  • 1 cup cherry tomatoes, whole
  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions

  1. Wash and dry all the vegetables thoroughly. Slice the zucchini and yellow squash lengthwise into ¼-inch thick strips. Quarter the bell peppers, slice eggplant into ½-inch rounds, and cut the red onion into thick rings. Keep cherry tomatoes whole and clean mushrooms gently with a damp cloth.
  2. In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper until well combined.
  3. Add all the prepared veggies to the marinade bowl and toss gently but thoroughly to coat. Let them sit at room temperature for about 15 minutes to soak up the flavors.
  4. Pour ½ cup balsamic vinegar and 1 tablespoon honey into a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce until thickened and syrupy, about 8-10 minutes. Remove from heat and set aside to cool slightly.
  5. Heat your grill or grill pan to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
  6. Arrange marinated vegetables on the grill in a single layer. Cook zucchini, squash, eggplant, and bell peppers for about 4-5 minutes per side until tender with nice char marks. Grill mushrooms and onion rings for about 3-4 minutes per side. Cherry tomatoes only need 1-2 minutes just to blister slightly. Use tongs to flip gently, avoiding squishing the veggies.
  7. Arrange grilled vegetables artfully on your serving platter. Drizzle the balsamic glaze over the top generously. Optionally, sprinkle fresh herbs like chopped basil or parsley.
  8. Serve warm or at room temperature.

Notes

If veggies start to dry out on the grill, brush with olive oil to keep moist. Warm glaze gently if it thickens too much before drizzling. For vegan option, substitute honey with maple syrup or agave nectar. Fresh herbs like thyme or rosemary can be added for variation. If no grill is available, roasting at 425°F for 20-25 minutes is a good alternative.

Nutrition

Keywords: grilled vegetables, balsamic glaze, summer BBQ, healthy side, vegetarian, vegan, gluten-free

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