Balsamic Grilled Veggie Medley: Tangy & Colorful

Bring color and flavor to your plate with a Balsamic Grilled Veggie Medley, combining seasonal vegetables coated in a tangy balsamic reduction. Grilling intensifies each vegetable’s natural sweetness, while the balsamic drizzle offers a bold contrast. This guide walks you through selecting veggies, marinating them, and grilling to perfection—ideal as a side dish or a light main course when paired with grains or protein.

Step 1: Gather Your Ingredients

Step 2: Prep the Vegetables

1. Wash and Chop Uniformly:
   • Rinse vegetables thoroughly. Slice or chop into similar-sized chunks, about 1/2–3/4 inch thick, ensuring even cooking on the grill.
2. Pat Dry:
   • Remove excess water with a clean towel or paper towels, helping marinade adhere better.

Step 3: Whisk the Balsamic Marinade

1. Combine Ingredients:
   • In a bowl, whisk balsamic vinegar, olive oil, honey (or brown sugar), minced garlic, and optional chopped herbs.
2. Taste and Adjust:
   • Add salt and pepper to preference. If too tart, stir in a bit more sweetener; if too sweet, add a splash of extra vinegar.

Step 4: Marinate and Rest

1. Coat Veggies:
2. • Place the chopped vegetables in a large zip-top bag or shallow dish. Pour marinade over them.
3. Toss to Distribute:
   • Seal or cover, turning to ensure every piece gets coated. Refrigerate for 15–30 minutes (longer can lead to soggy veggies).
4. Reserve Some Marinade (Optional):

• • If you want a final drizzle, keep a few tablespoons aside before marinating.

Step 5: Grill the Vegetables

1. Preheat the Grill:
2. • Set to medium-high heat (around 400°F / 205°C). Oil the grates if needed.
3. Arrange Veggies on Grill:
   • Remove vegetables from marinade, letting excess drip off to prevent flare-ups. Place them in a single layer on the grill.
4. Grilling Time:
   • Cook 2–4 minutes per side (varies by veggie thickness). Flip when grill marks form and edges start to char lightly.
5. Check Doneness:

• • Aim for tender-crisp. Over-grilling can cause mushiness, especially for softer vegetables like zucchini.

Step 6: Drizzle and Serve

1. Plate the Veggies:
   • Transfer grilled veggies to a serving platter or large bowl.
2. Optional Balsamic Reduction:
   • If you reserved marinade or used a separate balsamic glaze, drizzle lightly.
   • Alternatively, reduce leftover marinade in a small pan to thicken (bring to a brief boil, then simmer).
3. Garnish:
   • Sprinkle with crumbled feta or goat cheese if desired, plus a pinch of salt, pepper, or fresh herbs.

Step 7: Troubleshooting & Pro Tips

• Veggies Sticking to Grate:
  • Ensure the grill is hot and lightly oiled. A vegetable grilling basket can help for smaller pieces.
• Char vs. Flavor Balance:
  • Some char is good for smokiness, but monitor carefully. Move pieces to a cooler part of the grill if they brown too quickly.
• Make It a Meal:
  • Serve over rice, quinoa, or with grilled protein like chicken or fish.

Step 8: Frequently Asked Questions

Q1: Can I roast these veggies in the oven instead of grilling?
A1: Absolutely—spread on a sheet pan at 400°F (205°C), roasting ~20 minutes, tossing halfway.

Q2: What if I prefer no sweetener?
A2: Omit honey/sugar. Balsamic is naturally a bit sweet when reduced, though it might be more acidic.

Q3: How do I store leftovers?
A3: Keep in an airtight container for up to 3 days. Reheat gently in a skillet or serve cold in salads.

Conclusion

Balsamic Grilled Veggie Medley highlights the best of fresh vegetables with a tangy-sweet flavor that shines through in every bite. By marinating briefly, grilling to a tender crisp, and finishing with a drizzle of balsamic reduction or optional cheese, you’ll create a side or main that’s bright, healthy, and endlessly customizable. Serve it hot off the grill for peak flavor and enjoy the vibrant colors on your plate.