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Fresh Grilled Veggie Platter with Balsamic Glaze

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A quick and easy grilled vegetable platter featuring zucchini, bell peppers, eggplant, and more, finished with a tangy and sweet balsamic glaze. Perfect as a side or vegetarian main, this recipe delivers smoky, fresh flavors in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise
  • 2 large red bell peppers, seeded and quartered
  • 2 medium yellow squash, sliced lengthwise
  • 1 medium eggplant, sliced into ½-inch thick rounds
  • 1 large red onion, cut into thick rings
  • 1 bunch asparagus, trimmed (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Fresh herbs (basil or parsley), chopped for garnish (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini, yellow squash, and eggplant lengthwise into ¼ to ½-inch thick pieces. Quarter the red bell peppers and separate red onion into thick rings. Trim asparagus ends if using.
  2. In a large mixing bowl, combine olive oil, salt, pepper, and garlic powder. Toss the veggies gently to coat evenly but don’t drown them. Use a basting brush if desired.
  3. Preheat your grill to medium-high heat (about 375°F or 190°C). Ensure the grates are clean and lightly oiled to prevent sticking.
  4. Place sturdier veggies like eggplant, bell peppers, and onion rings directly on the grill. Use a grill basket or skewers for asparagus and smaller pieces. Grill for 3 to 5 minutes per side, flipping carefully with tongs, until grill marks appear and veggies are tender but firm.
  5. While veggies grill, pour balsamic vinegar and honey into a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce by half until syrupy and sticky, about 8 to 10 minutes. Remove from heat and let cool slightly.
  6. Arrange grilled veggies on a serving platter. Drizzle the balsamic glaze generously over the top. Garnish with fresh chopped basil or parsley if desired. Serve warm or at room temperature.

Notes

Start the balsamic glaze first to save time as it takes longer to reduce. Avoid overcrowding the grill to ensure even cooking and good char marks. Use tongs to flip veggies gently to avoid piercing and drying them out. Let the glaze cool slightly before drizzling to help it stick better. Leftover veggies keep well refrigerated for up to 3 days; store glaze separately.

Nutrition

Keywords: grilled vegetables, balsamic glaze, healthy side dish, vegetarian, easy grilling, summer recipe, vegetable platter

Find it online: https://sunnysavory.com/fresh-grilled-veggie-platter-with-balsamic-glaze-5-easy-steps-to-perfect-flavor/