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Easy Grilled Vegetables with Burrata is a centerpiece of summer grilling. With a simple balsamic glaze drizzled over delicious and slightly charred vegetables, it’s a feast for the eyes and the palate.
A summery meal all on its own or as a perfect side to… anything!
Grilling brings an incredibly sweet flavor to simple vegetables. With it, that smoky charred texture that’s summer in every bite.
Colorful and delicious… and easy too. Honestly, food doesn’t get better than this.
Unless, of course, you drizzle that beautiful food with a simple balsamic reduction sauce that brings together the flavor of grilled vegetables and the creamy deliciousness of burrata.
You’ll see the vegetables I’ve chosen to grill, but be creative and mix and match your favorites (or what’s in season), skipping any you don’t like.
We’ve compiled a list of vegetables perfectly suited for the grill and cooking tips for each.
A colorful platter of soft, grilled vegetables in a sweet-and-spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don’t have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don’t crowd them so they cook evenly.
What to Love About Grilled Vegetables
There are many things to love about grilled vegetables, but here are three favorites:
- A colorful addition to grilling parties
- Easy and utterly delicious
- They make exceptional leftovers
- So adaptable to seasons and veggie preferences
What Vegetables are Best for Grilling?
Honestly, most vegetables are great options for the grill. Because they take minutes to cook, they are a superb choice for quick and easy cooking.
On the grill, these simple vegetables become delicious morsels of yumminess that even vegetable adverse people can’t pass up.
Favorite vegetables to grill:
- Asparagus: fatter stalks rather than thin.
- Broccoli and Cauliflower: sliced into steaks for each grilling.
- Carrots: Sliced on a diagonal, the sweetness the grill brings to carrots is amazing.
- Corn: Husked and placed directly on the grill or pre-soaked and grilled in their husk.
- Eggplant: Sliced into 1/2-inch rounds.
- Onions: A delicious sweetness emerges from grilled onions that simply addictive.
- Peppers: Slice into rounds or strips, peppers are amazing when grilled.
- Potatoes: I love them best cooked in a foil packet. They’re soft and browned, and delicious!
- Tomatoes: Best grilled halved or whole.
- Zucchini or Summer Squash: Sliced on a diagonal.
Ingredients in this Grilled Vegetables Recipe:
Measurements and instructions on preparation are in the recipe card below:
- Bell peppers; red, green, and yellow
- Ears of corn
- Cherry tomatoes on the vine
- Mini Potatoes: (small red, yellow, or fingerlings)
- Green onions and red onions
- Burrata cheese balls (or mozarella)
- Mint leaves for serving
- Olive oil
- Italian seasoning
- Red pepper flakes
- Balsamic vinegar + brown sugar or honey
- Fine sea salt
How to Make Grilled Vegetables
To keep the recipe as easy and simple as possible, we are not marinading the vegetables.
Step 1: Prepare the Vegetables
Prepare the vegetables as specified in the recipe card below. Then, oil the grill grate and light the grill. Have a serving platter ready nearby.
Create a foil packet and add the mini potatoes. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Seal and place on the grill.
Step 2: Grill the Vegetables
Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter.
Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter.
Step 3: Add Final Touches to the Platter
Remove the potatoes from the foil packet and add to the platter. Then add both cheese balls either directly to the platter or small bowls.
Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt and pepper and generously scatter the herbs over the top.
Tips for Grilled Vegetables
Follow these simple steps for delicious grilled veggies, every time.
- Slice vegetables uniformly or to the same thickness.
- Oil the grate generously. Brush with additional oil before grilling.
- Season simply and let the sauce bring the additional flavor.
- Grill on medium heat.
- Close the lid — helps the vegetables cook through. Continue checking their progress.
More Grilled Recipes You’ll Love
- An Antipasto Style Summer Garden Roasted Salad
- Grilled Sausage with Peppers, Onions and Herbs
- Skillet Pork Chops and Peaches with Balsamic Honey Sauce
- Grilled and Tender Foil Wrapped Baby Back Ribs
RATE THIS Grilled Vegetables RECIPE ⭐️⭐️⭐️⭐️⭐️
Did you try these grilled veggies? Rate the recipe below!
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 lb mini potatoes (red, yellow, or fingerling) *
- 2 bell peppers, quartered and seeds removed
- 1 zucchini, sliced diagonally 1/2 inch thick
- 1 eggplant, sliced diagonally, 1/2 inch thick
- 3 ears yellow corn, shucked
- cherry tomatoes on the vine
- 2 burrata balls, (or mozarella ball or 2 cups ricotta)
- mint leaves for serving
- olive oil
- red pepper flakes
- 1 tablespoon balsamic vinegar
- flaky sea salt
- Make the Sauce: Combine the balsamic vinegar and brown sugar in a small pot over medium heat. Bring to a gentle boil, then reduce heat to maintain a light simmer. Stir occasionally until thick and reduced by 1/3 to 1/2; about 8 minutes. Can be made ahead and refrigerated for up to a month. The sauce will continue to thicken as it cools, so remove it from the heat before it's too thick. It should be pourable.
- Prepare the Vegetables: Scrub mini potatoes and place them in a foil packet. Drizzle with olive oil, salt, pepper, and Italian seasoning; fold the edges of the foil together and seal. Grill for 20 to 25 minutes or until soft. Flip the packet over halfway through cooking.
- Then oil the grill grate and light the grill. Place a serving platter nearby and add the potato packet to the grill.
- Grill the Vegetables: Brush the vegetables with olive oil. Grill the peppers, zucchini, eggplant, onions, and ears of corn (which I like to snap in half) directly on the grate. Cook and turn as needed, moving them around to cook evenly. When lightly charred and cooked through, about 5 to 12 minutes, remove to the serving platter.
- Grill the cherry tomatoes, using the vine as a handle, for 1 to 2 minutes, until they begin to burst and slightly char. Transfer to the serving platter.
- Remove the potatoes from the foil packet and add to the platter. Then add both cheese balls either directly to the platter or small bowls.
- Serving: Immediately drizzle vegetables and even the cheese with the balsamic reduction sauce. Season with sea salt, pepper, and red pepper flakes and generously scatter the herbs over the top.
If you don't have access to a grill, you can also broil these vegetables on a sheet pan drizzled with olive oil. Cook until browned on top, flip over the broil until browned on the other side. Timing will depend on the vegetables.
I'm always hoping for leftovers when I grill vegetables. Refrigerate in an airtight container and add to pasta, soup, top a baked potato, or add to a pasta salad -- or devour as is. They are delicious!
A few weeks ago, I made Alexia's frozen Oven Roasted Mini Potatoes. They are quite good and could be a good substitute to save time.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 121mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 4g