Balsamic Grilled Vegetables use the best summer produce to make a sweet, tangy vegetable side dish with the fire-roasted taste of the grill!
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 Grilled Balsamic Strawberries. It’s also the perfect finishing touch on grilled meats or vegetables, including these Easy Balsamic Grilled Vegetables with Goat Cheese.
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.
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!).
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
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
- 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
- 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.
- 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.
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 4gCholesterol: 9mgSodium: 112mgCarbohydrates: 26gFiber: 6gSugar: 7gProtein: 8g
Thank you so much for this recipe. My family loves this recipe.
I’m so glad! Thanks for coming back to let me know!
This looks amazing. I love new veggie ideas. Thanks for sharing
Been doing this many times….with different veggies and with/without cheese (goat, feta, halloumi) and it’s delisious every time. Once forgot that it was mustard and put honey instead…turned out great 😀. Great marinade! Thank you.
I love balsamic, such a versatile ingredient. Roasting or grilling veggies is the BEST way to prepare them. Love the other suggestions for using up the leftover balsamic.
I am so glad grilling season is finally here. These look delicious and super easy to whip up. The perfect BBQ side. You can never eat too much goat cheese (in my opinion LOL).
Confusing ! What’s the marinade?? Can I get a clear marinade recipe?
You’re right! That was very confusing. I recently switched my recipes into a new platform, and the ingredients on this one must’ve gotten jumbled. Thank you for catching that! It should be updated and much clearer now.
If I made up the marinade ahead of time, would it need to be refrigerated? I would like to make this while on a family vacation, but would rather not take all of those ingredients along in their various containers. Also, would it need to be kept cold while traveling, or could it be kept at room temperature inside the air conditioned car?
I definitely think you could make the marinade ahead of time. I would probably refrigerate it after you make it, but it would be totally fine to sit in an air conditioned car while you drive! Hope that helps!
Thanks so much for the quick response. I would need to make up the marinade 2 days before using, but none of the ingredients are perishable, so I assume it should be ok if kept reasonably cool until ready to use. I think I will give it a try, anyway!
Struggling severely with digestive issues. Had test after test after test. So over it. I’m 56 next week and my stomach stays bloated like I’m going to have a baby any time! Looking for any good ideas
Hi Becky. Usually digestion problems start during menopause. I too struggle with digesting certain food. However I do alot of yoga ,meditation & eat mainly veggie dishes. Eating mainly raw vegetables & fruits help with passing food down quickly which eases pressure of bloating &trapped wind. Wait 30 mins after eating a meal before drinking water will also help in digesting foods. Have done this for over 10 years without any serious problems.
Can you roast ahead and serve at room temp
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.
I am so glad you enjoyed it! Thanks so much for coming back to let me know!
Can these be made ahead of time and frozen for a dinner?
I don’t think these would hold up well to freezing, unfortunately. The cooked zucchini and peppers are likely to get mushy.
I can’t find the recipe anymore of grilled vegetables.
So sorry about that! The site experienced a little outage but the recipe should be there now!
Made this last night and it was amazing. Added mushrooms and brussels sprouts too.
Wonderful! I am so glad you liked it!
Im assuming you slice the veggies before marinating. Am I correct?
It says with feta, but recipe calls for goat cheese?
Whoops! I’ve used both and they’re both great. Goat cheese is my fav, but my husband prefers feta.
I suppose the vegetables could be roasted in the oven instead of grilled, right?
Absolutely! I would roast at 425 or so, stirring halfway through.
How long would you recommend to cook for? I prefer soft vegetables without any crunch. Thanks
Love your idea. Perfect for this time of year ! Thank you so much !
Is there a way to omit the mustard and the recipe still hold up? I LOATHE mustard. :/
Absolutely! Just leave it out. It’ll still turn out great!
Would it be too much to drizzle with balsamic glaze after grilling?
Nope! That should be delicious! Just make sure it’s either a really good quality aged balsamic or a balsamic glaze. Cheaper balsamics are too acidic for finishing.
I can’t wait to make this during Summer. Thanks so much for this recipe!
Made this for our Memorial Day gathering yesterday – I added green beans, carrots, mushrooms & it was yummy. I don’t currently have a grill so I oven roasted them about 30 min at 425 & they were great. Even had a few requests for the recipe.
I’m so glad it worked well in the oven. Thanks for sharing!