Marinated Grilled Veggies
Easy Marinated Grilled Vegetables (Perfect for Summer BBQs)
When summer arrives, our weekends often revolve around simple meals cooked outdoors. While grilled meat usually steals the spotlight at BBQs, these marinated grilled vegetables deserve a place on your table too.
This recipe transforms everyday vegetables into a flavorful side dish with a simple sweet and tangy marinade made with balsamic vinegar, soy sauce, honey, and olive oil. The vegetables are grilled until lightly charred, then tossed in the marinade while still warm so they absorb all the delicious flavors.
Whether you're hosting a backyard BBQ, preparing a weeknight side dish, or looking for ways to enjoy seasonal produce, this easy recipe is one you'll come back to all summer long.
Why You'll Love This Recipe
Ready in just 20 minutes
Perfect side dish for BBQs and cookouts
Uses simple pantry ingredients
Naturally vegetarian
Great for meal prep
Delicious served warm or chilled
Tips for Success
Add mushrooms, eggplant, asparagus, or onions for variety.
Grill vegetables in batches to avoid overcrowding the pan.
Toss vegetables while they're still hot for maximum flavor absorption.
Refrigerate leftovers and enjoy them in salads, sandwiches, or grain bowls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as the vegetables sit, making them great for meal prep lunches.
RECIPE
Servings: 3-4
Time: 20 min
Ingredients:
Vegetables
1 zucchini
1 bell pepper
8–10 cherry tomatoes
Marinade Sauce
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp honey
salt and pepper, to taste
Instructions:
Prepare the Vegetables
Wash the vegetables thoroughly, and pat dry them.
Cut the zucchini and bell pepper into bite-sized pieces.
Leave the cherry tomatoes whole.
Make the Marinade
In a large bowl, combine: olive oil, balsamic vinegar, soy sauce, honey, salt and pepper
Whisk until well combined.
Pan Grill the Vegetables
Heat a grill pan or skillet over medium-high heat and lightly coat with olive oil.
Add the vegetables and grill until tender with beautiful char marks.
Marinate
Transfer the hot grilled vegetables directly into the bowl with the marinade.
Toss well so every piece is coated.
Serve immediately or allow the vegetables to sit for 10–15 minutes to absorb even more flavor.
FAQ
Can I make these grilled vegetables ahead of time?
Yes. They can be prepared up to one day in advance and stored in the refrigerator. They're delicious served cold, room temperature, or slightly warmed.
What other vegetables can I use?
Eggplant, mushrooms, asparagus, onions, squash, and okra also work well in this recipe.
Can I use an outdoor grill?
Absolutely. An outdoor grill adds even more smoky flavor.
Is this recipe vegan?
Replace the honey with maple syrup or agave syrup to make it vegan.
How long do leftovers last?
Store in the refrigerator for up to 3 days.
You May Also Like
If you like Japanese summer vegetables, how about trying my Eggplant Agebitashi recipe?
Try my Garlic Miso Salmon to go with this vegetable dish.
Looking for easy summer dinner ideas? Try my Hiyashi Chuka recipe.
If you need a Japanese-Inspired Salad recipe, try Japanese Coleslaw.
