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.
This post may contain affiliate links. Read my disclosure policy.
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.
Have you subscribed to our Youtube Channel yet? P.S. Make sure you click the BELL icon to be notified when we post a new video.
Balsamic Grilled Vegetables
- 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
- 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: