Grilled Vegetable Platter — Balsamic
A colorful and flavorful grilled vegetable platter, drizzled with a tangy balsamic glaze. The perfect way to showcase seasonal produce and elevate your grilling game.
20 min active, minimal dishes
Grilled Vegetable Platter — Balsamic
A colorful and flavorful grilled vegetable platter, drizzled with a tangy balsamic glaze. The perfect way to showcase seasonal produce and elevate your grilling game.
20 min active, minimal dishes
Key move
Cut vegetables into uniform thicknesses to ensure even cooking on the grill.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Grill
- Large Bowl
- Saucepansmall
The Mise en Place
5 of 10Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Pantry (0/3)
Vegetables are burning on the outside but still raw inside.
Reduce the grill heat or move the vegetables to a cooler part of the grill.
Balsamic glaze is too thin.
Continue simmering the glaze until it reaches the desired consistency.
Chef's Notes
Cut vegetables into uniform sizes for even cooking on the grill. Aim for pieces about 1/2 inch thick.
Don't overcrowd the grill. Cook vegetables in batches if necessary to ensure they char nicely, not steam.
Chop all vegetables and toss with oil and seasonings up to 1 day ahead. Store in an airtight container in the fridge.
Serve warm or at room temperature. Garnish with fresh parsley or basil for a pop of color and freshness.
The Method
PREHEAT
Preheat grill to medium-high heat (about 400°F or 200°C).
Uneven heating: Check for cold spots on the grill; move vegetables to the hottest zones for better char.
Grill is preheated to medium-high heat.
PREPARE
Prep aheadIn a large bowl, toss the zucchini (2 medium), bell peppers (2 medium), red onion (1 medium), asparagus (1 bunch), and mushrooms with olive oil (¼ cups), salt (½ tsp), and pepper.
Over-salting: Asparagus and mushrooms absorb salt quickly; season conservatively to avoid overpowering the natural sweetness.
Vegetables are evenly coated with olive oil, salt, and pepper.
GRILL
Grill the vegetables in batches, turning occasionally, until tender and slightly charred, about 3-5 minutes per side.
Uneven charring: Avoid overcrowding the grill, which steams the vegetables instead of searing them.
Vegetables are tender and have grill marks.
TRANSFER
Transfer the grilled vegetables to a platter.
Soggy texture: Do not stack hot vegetables; trapping steam will soften the crisp grill marks.
All grilled vegetables are on the platter.
MAKE
Prep aheadWhile the vegetables are grilling, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar (½ cups) and honey (1 tbsp).
Sugar burning: Honey burns quickly; watch for bubbling and remove from heat if it darkens too rapidly.
Balsamic vinegar and honey are combined in the saucepan.
SIMMER
Bring to a simmer over medium heat and cook until the glaze has reduced by half and thickened slightly, about 5-7 minutes.
Burned glaze: Balsamic contains high sugar; once it thickens, it can burn rapidly.
Balsamic glaze has reduced by half and thickened.
DRIZZLE
Drizzle the balsamic glaze over the grilled vegetables.
Over-glazing: Excess glaze can pool at the bottom of the platter and make the vegetables soggy.
Balsamic glaze has been drizzled over the vegetables.
SERVE
Serve immediately.
Sogginess: Avoid stacking warm vegetables, as trapped steam will soften the grilled exterior.
The dish is ready to be served.
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