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Easy Grilled Vegetables

This easy grilled vegetables recipe is made with fresh veggies tossed in a smoky garlic balsamic marinade, then grilled until tender, caramelized, and perfectly charred.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

Vegetables

  • 2 bell peppers (1 red 1 orange), cored and cut into large strips
  • 1 large red onion cut into thick wedges
  • 1 medium zucchini sliced into ½-inch rounds or long planks
  • 1 medium yellow squash sliced into ½-inch rounds or long planks
  • 1 pound baby bella mushrooms halved if large
  • 1 bunch asparagus woody ends trimmed off

Marinade

  • 5 tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • 4 cloves garlic minced
  • 1½ teaspoons fine sea salt
  • ¾ teaspoon freshly cracked black pepper
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon onion powder

Instructions

  • Prep the vegetables. Prepare all of the vegetables as directed and add them to a large mixing bowl.
  • Make the marinade. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, and onion powder until well combined.
  • Toss to coat. Pour the marinade over the vegetables and toss gently until everything is evenly coated. (Use your hands if needed to really get into all the nooks and crannies.) Let the vegetables marinate for 10–15 minutes while you preheat the grill.
  • Preheat the grill. Heat a grill or grill pan to medium-high heat.
  • Grill the vegetables. Arrange the vegetables in a single layer on the grill (working in batches if needed). Grill for 8–12 minutes, turning occasionally, until tender and lightly charred. Remove smaller or quicker-cooking vegetables (like asparagus) as they finish.
  • Serve. Transfer to a serving platter and serve warm, optionally finishing with a squeeze of lemon juice, a sprinkle of fresh herbs, or grated Parmesan.