Amazing 15-Min Grilled Veggie Platter With Balsamic Drizzle

Oh my gosh, summer is here, and that means the grill needs to earn its keep! If you’re like me, you want sides that are colorful and quick, not something that keeps you sweating over the stove indoors. That’s why I’m obsessed with this Grilled Veggie Platter With Balsamic Drizzle. Seriously, it’s the easiest way to use up all that beautiful seasonal produce.

The vegetables get this wonderful smoky char, but the real star? That drizzle! I spent *ages* messing with the balsamic reduction until I got it thick and perfectly tangy—it took a couple of scorched batches until I figured out the low-and-slow simmer. Trust me, nailing that drizzle is essential for taking this platter from good to absolutely unforgettable!

Why You Will Love This Grilled Veggie Platter With Balsamic Drizzle

Honestly, this recipe is basically summer on a plate without any fuss. It’s so simple, but the flavor payoff is huge. I keep coming back to it because it checks all the boxes:

• It comes together fast—you’re looking at just 15 minutes of prep before it hits the fire.
• The flavor combo is dynamite: smoky char from the grill mixed with that sweet, tangy balsamic reduction? Heaven!
• It’s super clean eating! It’s totally vegan, packed with veggies, and uses just simple spices.

Quick Prep and Grill Time

You don’t need to dedicate your whole afternoon to this side dish, which I love. We clock in at only 15 minutes for prep, and the whole actual cooking part takes maybe 20 minutes on medium-high heat. That means more time sipping lemonade!

Perfect for Summer Grilling

This Grilled Veggie Platter With Balsamic Drizzle shines when it’s hot outside. It’s the best way to celebrate whatever beautiful squash or peppers you find at the farmer’s market right now. Everything tastes better when it’s cooked over an open flame, don’t you agree?

Essential Ingredients for Your Grilled Veggie Platter With Balsamic Drizzle

You don’t need a million things for this platter to taste amazing. It really just relies on good, fresh produce and great olive oil. When it comes to that balsamic drizzle, though, please try to get the best balsamic vinegar you can find! A cheap, watery one just won’t reduce down into that gorgeous, syrupy glaze we want. That’s where the real flavor magic happens, so don’t skimp there!

Vegetable Selection

Here is the lineup that I use for a truly colorful platter. Make sure you slice the zucchini and yellow squash lengthwise so they don’t fall through the grates when cooking. You want:

• 2 medium zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 1 red bell pepper, cut into large pieces
• 1 green bell pepper, cut into large pieces
• 1 red onion, cut into thick rounds
• 1 pound asparagus, trimmed

Oil and Seasoning Base

This is what keeps them from sticking and helps those beautiful char marks appear. Simple, classic seasonings are all we need here:

• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Tangy Balsamic Drizzle

Remember, we are reducing this down slowly! The brown sugar isn’t for sweetness overload; it just helps the vinegar thicken up nicely and prevents it from tasting too sharp when it reduces.

• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar (optional, but I always add it!)

Ingredient Notes and Substitutions for the Grilled Veggie Platter With Balsamic Drizzle

Okay, let’s talk tweaks and choices for our ingredients because small things make a huge difference here. I always tell people that while the recipe is simple, paying attention to the quality of just one or two items elevates the whole thing—especially our amazing balsamic drizzle.

If you are looking to switch things up, don’t feel locked into just the zucchini and peppers. You can totally swap in other firm vegetables! Eggplant slices up beautifully on the grill, and large mushroom caps, like Portobellos, soak up the olive oil and get super meaty. Just aim for pieces that are thick enough to flip easily!

Also, please make sure you trim your asparagus first. You know that woody, pale bit at the bottom? Yeah, that part is never tender, so just snap it off until you get to the good, bright green part. Every little bit counts toward a perfect bite!

Now, back to the drizzle. I know I mentioned it before, but seriously, the better your balsamic vinegar is to start with, the more complex and rich your reduction will be. Cheap vinegar is often more acid than flavor. If you want that depth, look for one that’s aged a little longer. Want some inspiration for pairing balsamic ideas? Check out my recipe for Balsamic Roasted Brussels Sprouts with Bacon—it uses a similar reduction technique that really lets the vinegar shine!

Finally, keep in mind what the original notes said: if you have a little time, let those seasoned veggies sit in the oil for about 15 minutes before they hit the fire. It’s not mandatory, but it helps draw the flavors deep into the vegetable flesh, so it’s worth the extra few minutes of waiting!

Step-by-Step Instructions for the Grilled Veggie Platter With Balsamic Drizzle

This is where the magic happens! Getting the timing right on the grill and the reduction is key. A little prep work upfront saves you a huge headache later. And listen, before you put anything on the heat, make sure your grill grates are super clean and lightly oiled. Believe me, you do NOT want your zucchini sticking to the metal when you try to flip it!

Preparing the Vegetables and Grill

First things first: get your grill fired up to medium-high heat so it’s hot and ready when your veggies are seasoned. While that’s coming up to temp, grab a big bowl. Toss everything—the sliced squash, peppers, onions, and asparagus—with your olive oil, salt, and pepper. Make sure every piece gets a nice, even coat. Don’t be shy with the tossing; we want flavor everywhere!

Grilling the Perfect Veggie Platter With Balsamic Drizzle Components

Now, place those seasoned goodies right onto the hot grates. We’re looking for some nice grill marks and tenderness, so plan on grilling them for about 4 to 6 minutes on each side. You’ll know they’re done when they start to soften up but still have a little bite left—we don’t want mush! Once they’re tender and nicely marked, pull them off the heat right away.

Making the Thick Balsamic Drizzle

While the veggies are getting their char, let’s tackle that drizzle. Pour your balsamic vinegar (and that optional brown sugar) into a small saucepan. Bring it up to a gentle simmer over medium heat. This part takes patience, so turn the heat down low once it starts bubbling. You need to let it cook down for about 8 to 10 minutes until it’s thick enough to actually coat the back of a spoon. If you pull it too soon, it’ll just be watery sauce!

Plating and Serving the Grilled Veggie Platter With Balsamic Drizzle

Once everything is off the heat, arrange all your beautiful grilled vegetables artfully on a big platter. Then, take that thick, glorious balsamic reduction and drizzle it generously all over the top. If you’re making something like my Grilled Whole Chicken, this platter is ready to go right alongside it!

Tips for the Best Grilled Veggie Platter With Balsamic Drizzle Results

You know, getting great grilled vegetables really comes down to a few simple tricks. It’s not just about getting them hot; it’s about making sure they cook evenly and get those fantastic smoky edges without turning to mush. I’ve learned a few things over the years that I always stick to when I’m making this Grilled Veggie Platter With Balsamic Drizzle.

First up, let’s talk about getting maximum flavor, which goes back to what I mentioned earlier: marinating. If you can swing it, toss those veggies in the olive oil, salt, and pepper mixture and just let them hang out for about 15 minutes before they meet the heat. It’s not long, but it really allows the oil and seasonings to start penetrating those harder vegetables like the onions and peppers. It makes a noticeable difference in the final taste!

Also, consistency in cutting is your friend! When you slice the squash or cut the peppers, try hard to keep the pieces roughly the same thickness. If you have one zucchini slice that’s paper thin and another that’s super thick, guess what? The thin one burns while you wait for the thick one to soften up. Uniform cuts mean they all finish cooking at the same time, so when you arrange your platter, everything is perfectly tender.

And speaking of beautiful flavors, if you liked how the balsamic reduction worked here, wait until you see how it transforms roasted roots! You should absolutely check out my recipe for The Ultimate Honey Roasted Carrots. It uses a similar sweet and acidic balance that I think you’ll really enjoy!

Serving Suggestions for Your Grilled Veggie Platter With Balsamic Drizzle

The best part about this fantastic Grilled Veggie Platter With Balsamic Drizzle is that it’s so versatile. It works as a centerpiece for a light dinner or as the perfect supporting act next to something heartier off the grill. Since the flavors are so bright and acidic from that vinegar reduction, they cut right through rich meats beautifully.

If you’re doing a full barbecue spread, this platter is fantastic alongside grilled steak or pork chops. It’s also amazing with simple grilled salmon or shrimp. The smoky, sweet vegetables feel totally gourmet next to those proteins, and honestly, it just looks so impressive on the table!

But since this platter is naturally vegan and so light, we can’t forget about those non-meat options! It’s the absolute perfect side dish for something like my Tuscan Chicken—if you skip the chicken, the sauce coats the veggies perfectly. Or, you can serve it alongside some hearty veggie burgers or big, portobello mushroom caps brushed with garlic butter. It’s great as a standalone light meal too, especially on a really hot evening.

I usually serve this platter warm, right off the grill while the balsamic is still glistening, but don’t stress if you need to set it out for a while! This platter holds up really well at room temperature through an entire party. The oil and the vinegar keep everything tasting fresh, so it tastes just as good 30 minutes later as it does right when you finish drizzling it.

Storage and Reheating Instructions for Leftover Grilled Veggie Platter With Balsamic Drizzle

Listen, making this platter means sometimes you end up with leftovers, and that’s a win, right? It means you have instant, delicious veggies ready for lunch tomorrow! But how you handle them matters if you want them to taste almost as good as when they were fresh off the grate.

The balsamic reduction is fine on its own; it will thicken even more in the fridge—that’s normal! When it comes to the vegetables, the key is avoiding sogginess. You definitely want to store any leftovers in a proper airtight container in the refrigerator. Don’t leave them sitting out on the counter for too long after the party ends, or the quality drops fast.

Now, reheating is where you have to be smart. My biggest piece of advice? Ditch the microwave if you can! Microwaving these perfectly charred veggies is just going to steam them, and all that crunchy texture we worked for will disappear, leaving you with limp, sad vegetables. Not okay!

Instead, you have two much better options. The absolute best way is to toss them back onto the grill for just a minute or two over medium heat, just to warm them through and bring that smoky flavor back. If you don’t want to fire up the whole grill for a few spears of asparagus, use a skillet! Heat a tablespoon of fresh olive oil in a sturdy pan over medium heat, toss the veggies in quickly, and stir them for about three or four minutes until they feel pleasantly warm again. They’ll keep that nice textural integrity.

If you do end up using the microwave because you’re in a rush, use short 15-second bursts and stir aggressively between each blast. But seriously, try the skillet method first. A little effort now saves you from sad leftovers later!

Frequently Asked Questions About the Grilled Veggie Platter With Balsamic Drizzle

I get so many questions about adjusting this recipe, which tells me you all are loving the idea of a simple, flavor-packed Grilled Veggie Platter With Balsamic Drizzle. It’s a totally flexible way to eat seasonally! Here are a few things people ask me most often before they throw their veggies on the fire.

Can I make the balsamic drizzle ahead of time?

Yes, you absolutely can! And honestly, I highly recommend making the drizzle ahead of time. It’s one less thing to worry about while you are frantically trying to flip vegetables over hot coals. It stores beautifully in the fridge for up to a week. If you use it cold, though, it will be super thick—almost like a paste. Just let it sit on the counter for 20 minutes, or warm it up super gently in a small pan just until it loosens up before you drizzle it over your platter.

What if I don’t have a grill? Can I roast these vegetables instead?

Oh, of course! Not everyone has great outdoor space, and sometimes the weather just doesn’t cooperate. You can totally make this work in the oven. Toss all your veggies with the oil and seasonings just like the recipe says, and spread them in a single layer on a baking sheet. Roast them at 400°F (200°C) until they are tender—this will likely take around 20 to 25 minutes, depending on how thick you cut them. If you are really craving that char look we associate with grilling, quickly switch your oven to the broiler for the last minute or two, just watch them like a hawk so they don’t burn! They won’t taste *exactly* the same as grilled, but they’ll be fantastic, especially once that drizzle goes on.

If you’re looking for other great ways to prepare seasonal vegetables that might not involve the grill, you should check out my recipe for Colorful Vegetable Pasta Salad. It uses tons of fresh, crisp summer veggies and is great warm or cold too!

Estimated Nutritional Snapshot for Grilled Veggie Platter With Balsamic Drizzle

Now, I know we cook because these veggies taste amazing, not because we’re obsessing over numbers, but it’s always nice to have a rough idea of what you’re eating! Since this whole Grilled Veggie Platter With Balsamic Drizzle recipe yields four servings, these numbers below reflect just one serving after it’s all been grilled and drizzled.

Keep in mind, these are just my best estimates! The nutrition count can shift a little depending on the brand of olive oil you use or exactly how much vinegar you end up drizzling per plate. But generally, this is a fantastic, light side dish to feel good about!

• Calories: Around 120
• Fat: Roughly 7 grams (most of that is the healthy olive oil, thankfully!)
• Carbohydrates: About 15 grams, mostly from the natural sugars in the veggies and the drizzle.
• Protein: A modest 3 grams.
• Cholesterol: Zero! Since there’s zero meat or dairy in the veggies or the drizzle, this is wonderfully clean.

It’s super low in sodium too, which is great news since we’re in control of how much salt we add during the seasoning step. For something so bursting with flavor, getting that smoky char and tangy drizzle for only 120 calories is a real win!

Print