My ode to summer grilling continues with this delicious side dish of marinated summer vegetables that pairs wonderfully with just about any protein you have on the grill. I’m always on the lookout for yummy ways to prepare veggies or any side dish on the grill because it saves time and keeps me out of my insanely stuffy kitchen.
This recipe for Grilled Summer Vegetables is well-worn in my family’s recipe binder because it’s versatile and easy – and I love the depth of flavor a little bit of char adds to our veggies. So the next time you are wondering how you’re going to get through all veggies in your produce box, garden haul or farmer’s market basket, just toss together this lightly sweet and tangy marinade made from basic items in your pantry.
This recipe makes about 8 cups worth of veggies and we nearly always have enough leftovers for another meal – a bonus for busy weeknight meal planning. Which brings me to my recent discovery/recipe innovation that has me super excited (hey, it’s the little things, ok?). When we prepped our teriyaki steak the next night, I simply chopped up our remaining grilled vegetables into more bite-sized pieces and tossed in skillet on high heat with a splash of soy sauce, stir frying just until warmed. We topped our rice with the veggies and sliced beef and OH MY YUM. These Grilled Summer Veggies are a two-fer-one yummy side dish that your whole family will enjoy. Win!
Grilled Summer Vegetables
- ¼ C Balsamic Vinegar
- 1 TBSP Olive Oil
- 2 TBSP Honey (or 1 TBSP Agave Syrup)
- 4 Garlic Cloves, minced
- 1 tsp black pepper, coarsely ground
- ½ tsp salt
- 2 Zucchini, medium, cut into ¼" slices lengthwise
- 4 Plum/Roma Tomatoes, halved
- 1-2 Onions, cut into thick wedges
- 1-2 Red Bell Peppers, sliced into thick wedges (or use mini bells and slicea bunch in half like I did)
- 1 Bunch Kale, small, trimmed into large sections
- (summer squash and eggplant would also be good - use what's fresh!)
- Mix up all the ingredients for the marinade in a small bowl.
- Divide vegetables and marinade evenly between two large zip-lock baggies.
- Seal and marinate in the refrigerator for about 1 hour, turning the bags a few times.
- Heat up the grill and wipe down the grill rack with cooking oil or non-stick spray.
- Place the vegetables on the grill rack, reserving the marinade.
- Grill 7-8 minutes per side, or until the vegetables are to your preferred tenderness, and baste with the remaining marinade.
- Serve immediately!