Nutrition Facts for Balsamic grilled veggies

Balsamic Grilled Veggies

Fire up the grill for these vibrant and flavorful Balsamic Grilled Veggies—a quick and easy recipe that transforms fresh zucchini, yellow squash, bell peppers, asparagus, and red onion into a smoky, caramelized masterpiece! Marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and oregano, these vegetables burst with tangy-sweet and herbaceous notes that perfectly complement their natural roasted sweetness. Ready in just 30 minutes, this wholesome dish is perfect as a healthy side or a plant-based main served over quinoa or salads. Whether you're hosting a summer BBQ or craving a nutritious meal, these grilled vegetables are packed with color, crunch, and irresistible flavor!

Nutriscore Rating: 77/100
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Image of Balsamic Grilled Veggies
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings: 4

Ingredients

  • 2 medium Zucchini
  • 2 medium Yellow squash
  • 1 large Red bell pepper
  • 1 large Green bell pepper
  • 1 large Red onion
  • 1 bunch Asparagus
  • 3 tablespoons Olive oil
  • 4 tablespoons Balsamic vinegar
  • 3 minced Garlic cloves
  • 1 teaspoon Dried oregano
  • 0.5 teaspoons Salt
  • 0.25 teaspoons Black pepper

Directions

Step 1

Wash and dry all the vegetables. Cut the zucchini and yellow squash into 1/3-inch thick slices, roughly at an angle. Slice the red and green bell peppers into strips, about 1 inch wide. Cut the red onion into large wedges, keeping them intact. Trim the woody ends from the asparagus.

Step 2

In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk until emulsified.

Step 3

Add all the vegetables into the mixing bowl with the marinade. Toss thoroughly to ensure all the veggies are evenly coated. Cover the bowl and let the veggies marinate for 10-15 minutes.

Step 4

Preheat your grill to medium-high heat. If using a grill pan, preheat it over the stovetop.

Step 5

Once the grill is hot, arrange the vegetables in a single layer directly on the grill grates or pan. Grill each side for about 4-5 minutes, or until they develop nice char marks and are tender but not overly soft. Rotate the veggies as needed to prevent burning.

Step 6

Transfer the grilled vegetables to a serving platter. Optionally, drizzle with an additional splash of balsamic vinegar for extra flavor.

Step 7

Serve warm as a side dish or over quinoa, rice, or salad for a complete meal. Enjoy!

Nutrition Facts

Serving size 1775.3 grams (1775.3g)
Amount per serving % Daily Value*
Calories 887
Total Fat 45.70g 59%
Saturated Fat 7.60g 38%
Polyunsaturated Fat 4.90g
Cholesterol 0mg 0%
Sodium 4958mg 216%
Total Carbohydrate 105.90g 39%
Dietary Fiber 24.90g 89%
Total Sugars 71.70g
Protein 22.60g 45%
Vitamin D 0IU 0%
Calcium 358mg 28%
Iron 15mg 82%
Potassium 3588mg 76%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%
Protein: 9.8%
Carbs: 45.8%