Herb-Infused Grilled Vegetable Platter with Balsamic Glaze

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A colorful assortment of grilled vegetables marinated in fresh herbs, finished with a sweet and tangy balsamic reduction for a perfect outdoor side dish. This Mediterranean-inspired grilling recipe (vegetarian), ready in about 35 minutes, pairs zucchini, sliced into 1/2-inch rounds, red bell pepper, cut into 1-inch strips, red onion, cut into thick rings for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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

• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch strips
• 2 medium yellow squash, sliced into 1/2-inch rounds
• 1 medium red onion, cut into thick rings
• 4 tbsp olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 1 tbsp honey

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Instructions

1. Step 1: In a large bowl, combine 4 tbsp olive oil, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh oregano, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 2 medium sliced zucchini, 1 large cut red bell pepper, 2 medium sliced yellow squash, and 1 medium red onion cut into thick rings. Toss thoroughly to coat all vegetables.
2. Step 2: Preheat grill to medium heat (around 375°F). Arrange the marinated vegetables on the grill grates and cook for 4-5 minutes per side until tender and grill marks appear.
3. Step 3: While vegetables grill, pour 1/2 cup balsamic vinegar and 1 tbsp honey into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the mixture thickens to a syrupy glaze.
4. Step 4: Transfer grilled vegetables to a serving platter and drizzle with the warm balsamic glaze before serving.