These vibrant and flavorful grilled vegetables are marinated in a tangy balsamic blend, then grilled to perfection. Perfect as a side dish, topping, or vegetarian main, they’re healthy, customizable, and ideal for summer barbecues or meal prep.
In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, dried oregano, dried basil, salt, and black pepper until emulsified. Add a splash of red wine vinegar, honey/maple syrup, or red pepper flakes if desired.
Prepare the vegetables by washing, trimming, and slicing them. Place them in a large bowl or zip-top bag.
Pour the marinade over the vegetables, toss to coat evenly, and let marinate in the refrigerator for 30 minutes to 2 hours.
Preheat the grill to medium-high heat. If grilling small vegetables like cherry tomatoes or thin asparagus spears, use a grill basket to prevent them from falling through the grates.
Remove the vegetables from the marinade, shaking off excess. Grill for 8–12 minutes, turning occasionally, until tender and charred in spots.
Transfer the grilled vegetables to a serving platter. Garnish with crumbled goat cheese or feta and fresh herbs if desired.
Serve warm, at room temperature, or chilled. Enjoy as a side dish, topping, or vegetarian main course!