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Horizontal top-down image of a platter with assorted grilled summer produce.

Grilled Balsamic Garlic Mixed Vegetables

  • Author: Shanna Mallon
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Whenever you fire up the grill for your entree, be sure to make these grilled balsamic garlic mixed vegetables to go alongside it.


  • 1 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 1/2 tablespoons chopped fresh basil
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch-thick slices (about 1012 oz)
  • 1 pound yellow squash and zucchini, ends trimmed and sliced lengthwise into 1/4-inch-thick slices
  • 1 pound white button mushrooms, cleaned with stems removed
  • 1 red bell pepper, seeded and halved


  1. Preheat grill.
  2. Whisk together oil, vinegar, basil, garlic, salt, and pepper in a mixing bowl.
  3. When the grill is hot, brush the sauce all over your veggies before placing them on the grill. Grill for about 10-15 minutes, until they begin to brown and are fully cooked, turning them occasionally. Each time you turn the vegetables, be sure to brush them with more of the sauce.
  4. Remove from the grill. Slice the bell pepper into strips. Place all of the vegetables on a platter and serve.


Adapted from Emeril Lagasse

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Vegetables
  • Method: Grill
  • Cuisine: Side Dish

Keywords: balsamic vinegar, grill, garlic, basil, eggplant, pepper, squash