A vibrant medley of summer vegetables charred to perfection, drizzled with a tangy-sweet balsamic glaze, and garnished with fresh herbs—a stunningly simple and flavorful centerpiece that celebrates the season’s best produce.

Why You’ll Love This Recipe

Colorful & nutritious: Includes a variety of vegetables, providing both visual appeal and health benefits—from fiber to antioxidants.
Big flavor, minimal effort: Grilling unlocks natural sweetness, while the balsamic glaze adds depth with a hint of caramelized tanginess.
Versatile & crowd-pleasing: Works perfectly as a side, light main dish, or impressive appetizer for gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Zucchini, sliced lengthwise or into rounds
Yellow squash, similarly sliced
Bell peppers (any color), seeded and cut into large strips
Eggplant, sliced about ½ in (1 cm) thick
Red onion, sliced into thick rings
Asparagus, trimmed
Cherry tomatoes, optionally skewered
Olive oil
Balsamic vinegar
Honey or brown sugar (to enrich the glaze)
Fresh garlic or garlic powder
Salt and freshly ground black pepper
Fresh herbs (basil, parsley, oregano), for garnish

Directions

Prep the vegetables: Slice all vegetables to roughly uniform thickness for even grilling. Optional: skewer smaller ingredients like cherry tomatoes or asparagus.
Make the marinade & glaze:
- In a bowl, whisk together olive oil, balsamic vinegar, honey (or sugar), minced garlic, salt, and pepper. Separate a portion of this mixture for brushing/glazing later.
- In a saucepan, simmer balsamic vinegar with honey or brown sugar until reduced by half to a syrupy consistency.
Marinate: Toss vegetables (except tomatoes/cherry items) in the marinade; let sit for at least 30 minutes, or refrigerate up to 2 hours for deeper flavor.
Preheat the grill: Aim for medium-high heat (roughly 375–425 °F or 190–220 °C). Clean and oil the grates.
Grill sturdier veggies: Grill items like eggplant and onions first, about 3–5 minutes per side, brushing with reserved marinade.
Add delicate veggies later: Add zucchini, squash, asparagus, and tomatoes; grill 2–4 minutes per side until tender with light grill marks.
Finish & serve: Arrange grilled vegetables on a platter, drizzle with balsamic glaze, and scatter chopped fresh herbs over the top.

Servings and timing

Servings: Makes 4–6 servings as a side, or 3–4 as a light main dish.
Timing:
- Prep (including marinating): 45 minutes
- Grill time: 20 minutes
- Total: approximately 1 hour 5 minutes

Variations

Chimichurri twist: Serve with a side of herbaceous chimichurri sauce made from parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
Mushroom & tomato mix: Add cremini mushrooms and grape tomatoes on skewers, adjusting grill time to about 3–5 minutes per side.
Spicy glaze: Stir in crushed red pepper or smoked paprika to the glaze for a smoky kick.
Cheesy finish: Top with dollops of whipped feta or burrata just before serving for a creamy contrast.

Storage/reheating

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 4 days.
Reheating:
1. Microwave until warm; or
2. Reheat in a 350 °F oven for 10–12 minutes; or
3. Enjoy cold in salads or as part of sandwiches—it works beautifully at room temperature.

FAQs

What are the best vegetables for this platter?

Use grill-friendly vegetables: zucchini, yellow squash, bell peppers, eggplant, onions, asparagus, mushrooms, and cherry tomatoes. These hold their shape and take on flavor well.

Can I make it ahead?

Absolutely. Grill the vegetables ahead, store them refrigerated, and reheat or serve at room temperature. The flavors meld and sometimes improve overnight.

How do I prevent sticking?

Oil the grill grates before heating and brush vegetables lightly with oil. Using a grill basket or skewers helps prevent smaller pieces from falling through.

Can I prepare it indoors?

Yes. Use a grill pan or sheet pan broiled at 400 °F. You may miss some smoky char, but it remains delicious.

Can I freeze leftovers?

Not recommended. Vegetables can become soggy and lose texture when thawed. Keep refrigerated and consume within four days.

Why separate the glaze and marinade?

Marinade flavors the veggies; the thicker glaze provides concentrated color, shine, and caramelized sweetness when drizzled at the end.

Is balsamic vinegar necessary?

While balsamic adds distinctive sweetness and tang, you can substitute red wine vinegar or lemon juice mixed with a touch of sugar if needed.

Can I add protein?

Yes—serve alongside grilled chicken, steak, fish, or even grilled tofu to make it a more substantial meal.

What if my vegetables cook unevenly?

Group vegetables on the platter by size or cooking time. Start sturdier ones earlier and add delicate ones later to ensure everything is done at once.

How can I make a gluten‑free version?

The recipe is naturally gluten-free—just confirm that any additional seasonings or condiments are gluten-free.

Conclusion

This balsamic‑glazed grilled vegetable platter is a celebration of seasonal produce—simple to prepare, yet bursting with flavor. Whether served as a side at a barbecue, a light main course, or as an impressive appetizer, it brings vibrant color, smoky char, and tangy sweetness to the table. It’s versatile, make-ahead friendly, and perfect for any occasion. Enjoy the effortless elegance this dish brings to your next meal.