A colorful mix of charred seasonal vegetables
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
6
6 cups
Difficulty
Easy
Cost
Budget
$
A colorful mix of charred seasonal vegetables
A vibrant platter of seasonal vegetables grilled until smoky and caramelized, tossed with herbs and balsamic. The perfect side for any cookout.
15m
Prep Time
12m
Cook Time
27m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Grilling concentrates the natural sugars in vegetables, creating deep caramelization and smoky sweetness. Cutting vegetables to uniform thickness ensures even cooking across the medley.
Preheat grill to medium-high heat. Brush all vegetables with olive oil and season with salt and pepper.
Grill bell peppers and onion rings first as they take longest—4-5 minutes per side.
Add zucchini and asparagus, grilling 3-4 minutes per side until tender with char marks.
Transfer all vegetables to a platter and drizzle with balsamic vinegar.
Garnish with fresh herbs and serve warm or at room temperature.
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Brighter, less sweet finish
Similar cook time and texture
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeUse a grill basket for smaller vegetables that might fall through the grates.
Cut all vegetables to similar thickness so they finish cooking at the same time.
Refrigerate in an airtight container for up to 4 days.
Best served at room temperature. Reheat briefly on the grill or in a skillet.
Per serving (0mg) · 6 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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