Recipe: Grilled Vegetables

Avatar photo Staff August 7, 2019
grilled vegetables

Summer barbecues don’t always have to be about hot dogs and hamburgers. If you want to add a healthy dish to your cookout, try these grilled vegetables, drizzled with a homemade balsamic vinegar dressing.


  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch thick rectangles
  • 3 zucchini (about 12 oz. total), sliced lengthwise into 1/2-inch thick rectangles
  • 3 Japanese eggplant (12 oz. total), sliced lengthwise into 1/2-inch thick rectangles
  • 2 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 Tbsp. olive oil
  • salt and freshly ground black pepper
  • 3 Tbsp. balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tsp. chopped fresh Italian parsley leaves
  • 1 tsp. chopped fresh basil leaves
  • 1/2 tsp. finely chopped fresh rosemary leaves


  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
  2. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

From Giada De Laurentiis on The Food Network