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Balsamic‑Glazed Grilled Vegetable Platter

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A vibrant assortment of summer vegetables grilled to smoky perfection and brushed with a sweet-tangy balsamic glaze, perfect as a colorful side or light main.

Ingredients

Scale
  • 1 large zucchini, sliced lengthwise (¼-inch thick)
  • 1 large yellow squash, sliced lengthwise (¼-inch thick)
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 red onion, cut into ½-inch rings
  • 225 g (8 oz) cremini mushrooms, stems trimmed
  • 8 asparagus spears, woody ends removed
  • 3 Tbsp extra-virgin olive oil, divided
  • ¼ cup balsamic vinegar
  • 1 Tbsp maple syrup (or honey)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian herb blend
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp chopped fresh basil, for garnish

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat (about 200 °C/400 °F). Lightly oil the grates.
  2. In a small bowl, whisk together 1 Tbsp olive oil, balsamic vinegar, maple syrup, garlic, Italian herbs, salt, and pepper to make the glaze; set aside.
  3. Place all prepared vegetables on a large tray and drizzle with the remaining 2 Tbsp olive oil, tossing to coat evenly.
  4. Arrange vegetables on the hot grill in a single layer. Cook 2–3 minutes per side for delicate items (asparagus, mushrooms) and 4–5 minutes per side for thicker slices (zucchini, peppers, onion), or until grill marks appear and vegetables are just tender.
  5. During the last minute of grilling, brush vegetables generously with the balsamic glaze and let it caramelize lightly.
  6. Transfer vegetables to a serving platter. Drizzle with any remaining glaze and sprinkle with chopped fresh basil.
  7. Serve warm or at room temperature.

Notes

  • Cut vegetables to similar thickness so they cook at the same rate.
  • If you do not have a grill, roast the vegetables on a parchment-lined sheet pan at 220 °C/425 °F for 20 minutes, brushing with glaze halfway through.
  • Add other seasonal veg such as eggplant or cherry tomatoes skewered on sticks.
  • Leftovers keep in an airtight container up to 3 days and are excellent in sandwiches or salads.

Nutrition

Keywords: balsamic glazed grilled vegetables, vegan side dish, mediterranean grilled platter, summer grilling, gluten-free vegetables

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