Balsamic Marinated Grilled Vegetables
Prep time
Cook time
Total time
These balsamic marinated grilled vegetables are such a treat. Add some to your next meal, or heck...make the veggies your next meal. So full of flavour!
Recipe type: Side
Cuisine: North American
Serves: 4 to 6 servings
  • 8 portobello mushrooms, sliced in large pieces
  • 1 medium eggplant,cut in thin horizontal round slices
  • 1 red medium onion, cut in horizontal round slices
  • 1 yellow zucchini, cut in lengthwise slices
  • 1 green zucchini, cut in lengthwise slices
  • 1 red bell pepper, seeded and cut in large pieces
  • 1 green bell pepper, seeded and cut in large pieces
  • 1 yellow bell pepper, seeded and cut in large pieces
  • 1 orange bell pepper, seeded and cut in large pieces
  • The marinade:
  • ¼ cup balsamic vinegar
  • 1 tsp dijon mustard
  • 3 tbsp maple syrup
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup olive oil
  1. In a medium size bowl, add all the marinade ingredients accept for the olive oil.
  2. Whisk the marinade while slowly pouring in the olive oil until it's emulsified (it thickens).
  3. Place the onions flat on the bottom of a wide and deep serving dish side by side.
  4. Place the remaining vegetables in a zip lock bag.
  5. Pour the marinade over the vegetables inside the ziplock bag and seal.
  6. Shake the bag until and the vegetables are well coated.
  7. Pour the coated vegetables over the flat onion slices.
  8. Seal the dish with plastic wrap and place it in the fridge for at least 4 hours or over night.
  9. Heat up the BBQ to medium high.
  10. Brush the grates with vegetable or grapeseed oil to keep the veggies from sticking.
  11. Carefully move the vegetables to the grill. Use extra caution with the onions while trying to keep them in a wheel shape (these fall apart easy).
  12. Let them cook for about 3 minutes or until the veggies develop a nice char.
  13. Turn them over and let them cook for another three minutes.
  14. Repeat the last two steps until you have nice grill marks on the vegetables.
  15. Move all the vegetables to a serving dish and serve hot. Enjoy!
These are only suggested vegetable and how we prepared this recipe. Feel free to change things up a bit with your own favourite vegetables.
Recipe by Photos & Food at