There’s nothing like the sweet smell of Grilled Vegetables floating through the backyard air. Balsamic Grilled Zucchini and Mushrooms is one of our favorite grilled vegetable recipes because it’s so easy. This is even easier than Grilled Vegetable Skewers and takes just 10 minutes to prepare.
If you haven’t tried a vegetable grill basket, I think you will love it! It simplifies grilling sides like these Shrimp Fajitas – so you can enjoy those smoky flavors and smaller sliced ingredients don’t fall through the grates.
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The BEST Grilled Vegetables:
Juicy grilled zucchini and squash with crisp snap peas, tender sweet onions and beefy mushrooms. Coated in the easiest light balsamic marinade, this has become our go-to recipe for grilling vegetables in Summer.
For a larger crowd, we double the recipe, whip out 2 grilling baskets at once and make a big grilled vegetable platter. It’s so healthy, and always gets rave reviews. My cousin’s wife, Katya shared this recipe with me years ago and it has been a favorite grilling side ever since. I hope you all enjoy it!
How to Use a Grill Basket:
A grill basket can save space on your grill grates and keeps smaller items from falling through the grates. Use a grilling basket the same way you would use a skillet, except it’s over a grill. You will want to:
- Oil the grilling basket
- Preheat the grilling basket on the grill to prevent sticking (10 minutes with cover closed)
- Cut up vegetables to a similar thickness so they are done at the same time
How to Make Easy Grilled Vegetables:
- Preheat your grill to med/high (400˚F). Lightly oil a grill basket.
- Slice vegetables to about equal thickness and place in a large mixing bowl.
- In a separate bowl, stir together marinade ingredients then drizzle over vegetables and toss to combine. Marinate 10 minutes.
- Meanwhile, lightly oil a grilling basket and preheat basket on the grill for 10 minutes.
- Transfer vegetables to the hot basket and grill 10-12 minutes, tossing a few times. Transfer to a serving platter.
Our Most Popular Grilling Recipes:
These are our favorite grilling recipes – the ones we make over and over all summer long. If you love to barbecue, this list is gold!
- Classic Juicy Burgers – restaurant style
- Grilled Shrimp Skewers – the glaze is awesome!
- Easy Grilled Corn on the Cob – with the best butter
- Grilled Salmon – with garlic lime butter
- BBQ Chicken Breast – tender and juicy
- Salmon Skewers – with lemon
Watch Natasha Make Grilled Veggies:
I hope this grilled vegetable recipe becomes a new favorite for you. The marinade is versatile so you can change it up and try it on your favorite veggies.
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Balsamic Grilled Vegetables
Ingredients
- 1 medium green zucchini, sliced into 1/3" thick rings
- 1 medium yellow squash, sliced into 1/3" thick rings
- 1/2 lb baby bella mushrooms, halved or quartered if large
- 8 oz snap peas
- 1/2 large onion, cut into 1/2" wide by 1" long slices.
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp sea salt, or season to taste
- 1/2 tsp black pepper, or to taste
Instructions
- Preheat your grill to med/high (400˚F). Oil a grilling basket.
- Place all of your sliced veggies into a large mixing bowl.
- In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper. Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.
- Preheat grill basket for 10 minutes with the grill cover on.
- Place all of your vegetables in hot grilling basket (discard excess marinade) and barbecue at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. Transfer to a platter and garnish with fresh parsley, chives, or even basil if desired.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in 2014. We added snap peas to the recipe, filmed a video and rephotographed. The flavor profile is the same with that excellent balsamic marinade. Here is the original photo:
This recipe is awesome! I made it and added turkey smoked sausage. My husband and I are the white tray. I roasted it at 400° for 25 minutes.
Hi Nelda, I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Can you use both unthawed frozen and fresh vegetables? I love sugar snap peas, but can’t get fresh. I worry that if they’re thawed, they’ll be too mushy when grilled.
Hi Sharon, we have always enjoyed this fresh and haven’t tested this recipe with frozen to advise. If you experiment, let me know how you liked the recipe.
Wow! Just wow!
I love this recipe. In fact I love all of your recipes, but this one won me over. I can now eat grilled vegetables as a main course and love them. Thank you. Cook on Natasha! I’m listening.
Thank you, Doug. I’m happy to know that you are enjoying my recipes. Thank you for sharing!
Great veggies and so easy! The marinade gave them such a good flavor.
Thank you for sharing! So glad you enjoyed the recipe, Toni!
I want to thank you for including the nutrition info on the actual recipe print out. I wrote to you about possibly doing this as I did the meals for my Mom who was on a high protein low salt diet. This helps so much because people have it right on the recipe card.
I did these grilled vegetables and am a mushroom lover (I only eat fish and chicken) and this recipe is addictive.
You are very welcome, I’m glad that helps!
We did this on the grill in foil- same exact recipe except we added carrots and it took 35 minutes @ 350* DELISH!!!
what brand of balsamic vinegar do you use? I want to use the same one you use as I am not sure which one to buy. I appreciate your help. thanks
Hi Sofia. I have this in the recipe notes, here is the link to the vinegar I use.
Freaking fantastic!!! First time making this and we are so pleased. As easy as a simple recipe can get. Grilled veggie perfection, restaurant quality.
That’s an awesome review, Tara. Thanks a lot for sharing that with us, I’m happy that you enjoyed making this recipe!
So I loved the look of these vegetables but don’t have an outdoor grill so decided to try it in the oven 🙂
I also added broccoli and shu shu’s to your list of vegges. The only problem is, I had it in the oven for nearly 40 minutes at 210C and the broccoli was still very crunchy and even some of the marrows weren’t quite cooked through. The flavours were great and whilst I don’t mind crunchy veg, the rest of my family are not so keen hehehe.
How can I improve this? I am so definitely doing this again 😉😁
Hi Sonya, I’m glad to hear it worked for the most part in the oven, but I can’t give you exact baking times without testing it myself. I’d also recommend putting it into a non-stick skillet and cooking it on the stove-top – especially the broccoli. I think it may either need more time or a higher heat in the oven, but the stovetop should work great!
Are you able to cook this on the stove or in the oven? It looks delicious but I don’t have a grill. Thanks!
Hi Shylo, it would probably work in the oven, but I can’t give you exact baking times without testing it myself. I’d also recommend putting it into a non-stick skillet and cooking it on the stove-top.
Insanely delicious!
This recipe will have anyone craving vegetables! I used the same marinade on chicken breast and served with rice. Divine!
Isn’t it so good! I’m so glad you enjoyed it!
Hi Natasha can you tell me if I can put these vegetables in the oven instead of a grill and at what temperature and for how long thank you
Hi Wendy, it would probably work in the oven, but I can’t give you exact baking times without testing it myself. I’d also recommend putting it into a non-stick skillet and cooking it on the stove-top.
I roast mine in oven, 400 degrees, approx 20-30 min.
Turnover halfway thru..Eyeball to desired browness..cannot make a mistake….but I never add broccoli…
Thank you so much for sharing that with us!