Grilled Vegetable Medley with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Colorful seasonal vegetables caramelized on a 32-inch grill's even heat, drizzled with a sweet-tangy balsamic glaze for a vibrant side dish. This Mediterranean-inspired grilling recipe, ready in about 25 minutes, pairs zucchini, yellow squash, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced 1/4-inch thick zucchini
• 1 medium, sliced 1/4-inch thick yellow squash
• 2, sliced into 1/2-inch strips red bell peppers
• 1/2, sliced 1/4-inch thick red onion
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp dried oregano
• 1/2 tsp salt

Instructions

1. Step 1: Preheat 32-inch grill to medium-low (300°F) with direct heat zone. Toss zucchini, yellow squash, bell peppers, and red onion with 3 tbsp olive oil, 1/2 tsp salt, and 1 tsp dried oregano in a bowl.
2. Step 2: Place vegetables in a single layer on grill grates over direct heat. Cook 8-10 minutes, turning every 2 minutes with tongs until tender-crisp with light char marks.
3. Step 3: In a small saucepan over medium heat, combine 2 tbsp balsamic vinegar and 1 tbsp honey. Simmer 3-4 minutes until reduced by half and slightly syrupy. Drizzle glaze over grilled vegetables immediately before serving, tossing gently to coat evenly.