Balsamic Veggie Platter – Healthy and Quick Grilled
A vibrant, healthy grilled veggie platter featuring zucchini, bell pepper, red onion and cherry tomatoes marinated in balsamic vinegar and olive oil. Perfect as a quick side or light main.
Looking for a vibrant, healthy dish that’s both quick and satisfying? Our Balsamic Veggie Platter is the perfect solution! This delightful blend of grilled vegetables marinated in balsamic vinegar is not only delicious but is incredibly easy to prepare, making it perfect for busy weeknights.
Balsamic Veggie Platter
- Uniquely delicious blend of grilled veggies.
- Perfect for a quick weeknight meal.
- Versatile and can be served as a main or side dish.
Ingredients
- 1 medium zucchini, sliced
- 1 bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
How to Make
To start, preheat your grill or grill pan over medium-high heat. In a large bowl, combine the sliced zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Toss everything together until well coated. Next, transfer the veggies onto the grill and cook for about 5–7 minutes, or until they’re tender and have nice grill marks. Be sure to turn them occasionally for even cooking. Once done, remove from heat and let rest for a few minutes. Garnish with fresh basil leaves before serving!
Tips
- Feel free to add your favorite veggies such as asparagus or mushrooms.
- For added flavor, marinate the veggies for a few hours before grilling.
Make-Ahead
You can prepare the veggies a day in advance. Just toss them in balsamic and olive oil, store in the fridge, and they’ll be ready to grill whenever you are!
Storing
Leftover grilled veggies can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
While it’s best to enjoy grilled veggies fresh, you can freeze them. Just ensure they’re cooled and stored in a freezer-safe bag for up to 2 months.
Reheating
Reheat the veggies in a skillet over medium heat until warmed through or pop them in the microwave for a quick fix.
Serving Suggestions
This Balsamic Veggie Platter pairs wonderfully with grilled chicken, fish, or can be served over a bed of greens for a hearty salad. Drizzle with extra balsamic glaze for an elevated touch.
For essential grilling tools, check out this grilling set on Amazon.
Ingredients
- 1 medium zucchini, sliced
- 1 bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat grill
Preheat your grill or grill pan over medium-high heat.
Toss vegetables
In a large bowl, combine the sliced zucchini, bell pepper, red onion, and cherry tomatoes.
Marinate and season
Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss until well coated.
Grill
Transfer the veggies onto the grill and cook for about 5–7 minutes, turning occasionally for even cooking.
Serve
Remove from heat and let rest for a few minutes, then garnish with fresh basil leaves before serving.
Notes
- Feel free to add favorite veggies like asparagus or mushrooms.
- Marinating the veggies a few hours ahead enhances flavor.
Nutrition Facts
Frequently asked questions
Can I use other vegetables in this balsamic veggie platter?
Yes. This platter is versatile—feel free to add asparagus, mushrooms, zucchini ribbons, or other vegetables you enjoy.
Is this recipe vegan?
Yes. It uses olive oil and balsamic, with no animal products.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
What should I serve the platter with?
This veggie platter works well as a side with grilled chicken or fish, or as a light main on top of greens.
Can I grill the vegetables ahead of time?
Yes, you can grill them in advance and reheat briefly before serving.
