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Balsamic Grilled Vegetables

Nothing says summer like fresh balsamic grilled vegetables, adding beautiful color and vibrant flavor to any meal.
Course Side Dish
Cuisine Grilling
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 -4
Author Keegan


  • 2 Bell Peppers
  • 2 Zucchini Squash
  • 2 Red Onions
  • 6 Tablespoons Olive Oil
  • 4 Tablespoons Balsamic Vinegar
  • Salt
  • Freshly ground pepper


  1. Heat the grill to 500 F or higher
  2. Slice Zucchini lengthwise into 3/8" - 1/2" thick pieces
  3. Slice onions against the direction of the core into 1/2" thick rings
  4. Cut off the outside of the bell peppers into large pieces. Approximately 4-5 pieces per pepper
  5. Lightly coat the veggies with 2 tablespoons of olive oil
  6. Season all veggies with Salt & Pepper
  7. Mix equal parts of olive oil and balsamic. Whisk together so the mixture is an emulsion - so you can no longer tell the difference between the oil & balsamic.
  8. Place onions on the grill. Brush on balsamic. Turn after 5 mins and brush again. Grill for 5 more mins.
  9. Place remaining vegetables on the grill. Brush with balsamic. Grill & flip all vegetables every 3 minutes until tender, but not floppy. Zucchini & peppers should only need one flip.