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Easy Balsamic Grilled Vegetables with Goat Cheese

Balsamic Grilled Vegetables use the best summer produce to make a sweet, tangy vegetable side dish with the fire-roasted taste of the grill!

Easy Balsamic Grilled Vegetables are loaded with the best summer produce in a sweet, tangy marinade.

I am a bargain hunter to my core. Over the years, our income has fluctuated along with our jobs, bills, and life circumstances, but my commitment to finding a good deal has never wavered. I’m pretty sure even if we struck it rich someday, I’d still check Amazon before buying something at a store just to make sure I couldn’t save a couple bucks.

I literally spent two years looking for a pair of good winter boots, because my brain couldn’t justify spending $40 on a pair (clearly I hadn’t bought boots since 1999). My husband finally convinced me boots actually cost more than $40 these days, and avoiding frost bitten toes is a prudent investment.

With most pantry items, I will buy the store brand, clip coupons, and use every mobile app at my disposal to keep the grocery bill under control, but there are a few things even my clearance loving heart knows not to cheap out on. One of those things is balsamic vinegar.

While you might not be able to tell the difference between a Cheerio and a Kroger-O in a blind taste test, you can absolutely tell a difference in the range of quality balsamic vinegars. On the low end, you’ll come up with something that is watery, acidic and abrasive. But if you can save a few extra pennies and splurge on the good stuff, you’ll be rewarded with thick, rich balsamic that’s so naturally sweet you don’t even need to reduce it.

So what’s a bargain hunter to do? My money saving heart actually recommends keeping two different kinds of balsamic on hand. Buy a cheaper variety to use in marinades and other scenarios where it will be cooked, then buy a more expensive balsamic to use for finishing a dish.

If you have an oil and vinegar tasting bar near you, I highly recommend checking it out (bring a friend! It’s a great date activity!). You’ll quickly be able to get a sense for the different tastes and textures of various balsamics.

My current favorite is a 25 year aged balsamic I get at The Oilerie here in Columbus. You can also mimic the rich flavor and texture of an aged balsamic by simmering a cheaper balsamic on the stove top for 20-30 minutes until syrupy and slightly sweet. Warning: it will make your house smell like a kimchi factory and may cause watery eyes, but it IS super delicious.

Keep the reduced balsamic around for drizzling over Grilled Peach and Arugula Salads, Strawberry Bacon Goat Cheese Grilled Cheeses, or just slices of fresh tomato. It’s also the perfect finishing touch on grilled meats or vegetables, including these Easy Balsamic Grilled Vegetables with Goat Cheese.

Balsamic Grilled Vegetables are the perfect easy side dish for grilling season. Loaded with bell peppers, zucchini, asparagus, and onions these flavorful veggies are sure to be a hit!

I got the idea for this recipe from a magazine that called it “Marvelous Mediterranean Grilled Vegetables.” The original recipe called for a store-bought Greek dressing. It was dead simple to make, but the results were just okay. It needed something. After trying it, I went to the cupboard and pulled out my BFF balsamic, drizzled it on, and a few minutes later we were all eating these vegetables by the forkful, loving every sweet tangy bite.

The next go-around I decided to whip up the marinade myself, using a mixture of balsamic and red wine vinegars, oregano, basil, and a bit of dijon to make a hybrid Greek/Balsamic vinaigrette. It’s still incredibly fast to throw together, and because these veggies can be thrown right on the grill, they require almost no clean up.

The marinade is also great with chicken, so feel free to add that to the mix and have your entire dinner prepared on the grill in a jiffy. I like to add some chunks of creamy goat cheese to the grilled vegetables because it goes SO WELL with these flavors, but if you’re avoiding dairy or you’re a goat cheese hater (WHHHY?), feel free to leave it out.

Balsamic Grilled Vegetables are an easy, flavorful side dish for the summer!

This recipe includes A LOT of different vegetables, and it’s one of the reasons I like it so much. Each bite is a little different, with loads of texture and different flavors to enjoy. That said, feel free to substitute to best suit your family. I loved throwing asparagus into the mix with the bell peppers and squash, but next time I think I’ll be adding mushrooms to the mix as well.

This makes a large batch of vegetables so you can either feed a crowd or feed yourself all week long (<<I highly recommend this approach). Here are just a few things you can do with the leftovers: throw them on a pizza with fresh mozzarella cheese and prosciutto (FAB), stir into scrambled eggs (breakfast win!), add to a bowl with quinoa, hummus, and salad greens (yay power lunch!), or roll into veggie tacos or a Sweet Potato Black Bean Burrito (BOOM-freezer lunch!).

These Easy Balsamic Grilled Vegetables are a super flavorful, no mess side dish for summer!

Looking for pictures or more reviews from people who have made this recipe? Check out this pin on Pinterest!

Here’s a taste:
“Really really great! My wife said she’d never tasted better grilled veggies.”

“We sautéed these instead of grilling them and the family LOVED them! The extra kick of the mustard was a nice accent.”

Easy Balsamic Grilled Vegetables with Feta

Prep Time 20 minsPrep Time
Cook Time 15 minsCook Time
Total Time 35 mins Total Time
Yields 6

Summer's best produce is marinated in a sweet and tangy sauce then grilled to perfection and topped with fresh goat cheese.


    For the marinade

  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • Kosher salt, to taste
  • A few turns of fresh cracked pepper
  • The veggies

  • 2 sweet bell peppers (red, orange, or yellow), sliced
  • 2 yellow squash, sliced into rounds
  • 2 zucchini, sliced in rounds
  • 1 small onion (I prefer red, but anything works), sliced thin
  • 1 lb. asparagus stalks, chopped into 3 inch stalks
  • 4 ounces goat cheese or feta cheese (optional)
  • 2 additional Tablespoons high quality balsamic vinegar or balsamic reduction, if desired


  1. In a measuring cup, whisk together all of the marinade ingredients until well combined. Season to taste with salt and pepper. Pour the marinade over the vegetables and allow to sit for at least 15 minutes or place in the fridge and marinate several hours.
  2. Heat the grill over medium high heat. Spread the vegetables out over a vegetable basket, cast iron griddle, or heavy duty foil on the grill. Grill for 4-5 minutes or until veggies are starting to brown and caramelize on one side. Flip and grill an additional 5 minutes or until vegetables are softened. Remove from the grill. Drizzle with a few more Tablespoons of high quality balsamic and chunks of goat cheese.


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These Easy Balsamic Grilled Vegetables with Goat Cheese use the best summer produce to make a sweet and tangy side dish with the fire roasted flavor of the grill!
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Leave a Comment

  • Ali May 4, 2017, 10:41 AM

    I can’t wait to make this during Summer. Thanks so much for this recipe!

  • Nicole S. May 4, 2017, 9:55 PM

    Is there a way to omit the mustard and the recipe still hold up? I LOATHE mustard. :/

  • 2pots2cook May 5, 2017, 9:21 AM

    Love your idea. Perfect for this time of year ! Thank you so much !

  • Jennifer Dunn May 9, 2017, 6:50 AM

    I suppose the vegetables could be roasted in the oven instead of grilled, right?

    • Courtney May 9, 2017, 2:04 PM

      Absolutely! I would roast at 425 or so, stirring halfway through.

      • Kim December 1, 2017, 9:32 PM

        How long would you recommend to cook for? I prefer soft vegetables without any crunch. Thanks

  • Heidi June 14, 2017, 7:29 PM

    It says with feta, but recipe calls for goat cheese?

    • Courtney @ NeighborFood June 14, 2017, 8:20 PM

      Whoops! I’ve used both and they’re both great. Goat cheese is my fav, but my husband prefers feta.

  • Warren July 4, 2017, 12:17 PM

    Im assuming you slice the veggies before marinating. Am I correct?

  • Karen July 31, 2017, 12:27 PM

    Made this last night and it was amazing. Added mushrooms and brussels sprouts too.

    • Courtney August 6, 2017, 3:35 PM

      Wonderful! I am so glad you liked it!

  • Cathy August 4, 2017, 2:15 PM

    I can’t find the recipe anymore of grilled vegetables.

    • Courtney @ NeighborFood August 4, 2017, 3:03 PM

      So sorry about that! The site experienced a little outage but the recipe should be there now!

  • Diane hayden August 15, 2017, 11:47 PM

    Can these be made ahead of time and frozen for a dinner?

    • Courtney August 17, 2017, 4:29 PM

      I don’t think these would hold up well to freezing, unfortunately. The cooked zucchini and peppers are likely to get mushy.

  • Eileen September 20, 2017, 10:25 AM

    This is absolutely delicious and instantly became one of my favourite recipes after I tried it. I could eat the whole pan myself. it’s easily cadapted to use most vegetables you have on hand.
    Thanks so much for sharing.

    • Courtney September 21, 2017, 2:31 PM

      I am so glad you enjoyed it! Thanks so much for coming back to let me know!

  • Tara December 28, 2017, 3:58 PM

    Can you roast ahead and serve at room temp

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