A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.

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  • Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.

  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts

142 calories; protein 1.4g 3% DV; carbohydrates 4.8g 2% DV; fat 13.7g 21% DV; cholesterol 0mg; sodium 380.4mg 15% DV. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2012
This recipe is wonderfull. BTW if you can't make the recipe like it is printed first time around then don't get on here and give a review. Nobody wants to here what you would do so get over yourself. Read More
(289)

Most helpful critical review

Rating: 3 stars
07/13/2016
Nice concept though I agree w/ other comments re: too much oil and too long in the marinade (a quick toss will do) but the soy and balsamic are nice additions. We use this approach for nearly all our veggies during grilling season: broccoli cauliflower mushrooms onions potatoes -- all come out great. Also we use a basket-style metal container right on the grill -- it makes cooking much simpler and you can cut the veggies into similar size pieces for equal cooking time. Read More
(4)
121 Ratings
  • 5 star values: 91
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/02/2012
This recipe is wonderfull. BTW if you can't make the recipe like it is printed first time around then don't get on here and give a review. Nobody wants to here what you would do so get over yourself. Read More
(289)
Rating: 4 stars
06/13/2012
Great recipe but I did change a few things. As we are only two of us, 8 servings was a bit much. Here is what I did: 1/4 cup olive oil, 1 tblsp each balsamic vinegar and soy sauce, 1 tspn brown sugar, pinch of salt and pepper, 2 zucchinis, half each green and red bell pepper, 2 cloves garlic, half a small onion and four mushrooms halved. Boiled five small potatoes, quartered. Pan fried potatoes in a tablespoon butter, added marinated vegetables and pan fried them for about 15 minutes on medium heat. At the ten minute point, I sprinkled a pinch of rosemary over the vegetables. Served with sirloin steak off the grill. This was a great recipe to start with but I just can't follow a recipe to the letter. Read More
(96)
Rating: 5 stars
07/02/2012
Yum!!! Made these this weekend and they were devoured. I threw all my leftover veggies in - carrots, squash, zucchini, broccoli, red onion chunks, green onions. Only change I made was to add a teaspoon of brown sugar. I marinated them for a couple of hours. My grill basket was a little too large for the veggies, so put some alum. foil down. Delish!! Read More
(70)
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Rating: 5 stars
05/28/2013
Wowee this is good. I marinaded all day in a ziploc. Just threw in a bunch of veggies that I had in the fridge...peppers, baby bella shrooms, asparagus, onions. It started pouring down rain just as I was stepping out to grill, so cooked in oven...worked fine. Single layer of veggies, 425 dgrees, 12 minutes total, flip at 6 mins. Read More
(48)
Rating: 5 stars
09/22/2013
Great side dish. Since I was cooking chicken in the oven at 425 degrees, I decided to cook them simultaneously. To marinade the vegetables, I cut peppers, onions, squash, butternut squash into squares, put them all into a gallon size plastic bag and poured the marinade in. After shaking the bag vigorously I laid it on the counter, turning it occasionally for a couple of hours. I removed the vegetables, spread them on a cookie sheet and baked them for 8 minutes on each side. Turned out wonderful. Read More
(22)
Rating: 5 stars
07/28/2012
I have made these several times and always follow the directions. I do change up the veggies and they are alwas great. Usually the first food gone at cookouts. Read More
(19)
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Rating: 5 stars
07/02/2012
Delicious! I used red peppers vialia and red onions asparagus and baby bella mushrooms as my veggies of choice. I marinated all day in the fridge in a gallon size zip lock bag. Great tasting veggies! Read More
(16)
Rating: 5 stars
07/31/2012
Wonderful! Great on a roll with garlic mayo and any kind of cheese. Yum!! Read More
(15)
Rating: 5 stars
07/30/2012
Absolutely delicious! The only thing I may do next time is make more marinade. Thanks for a simple terrific recipe. Read More
(10)
Rating: 3 stars
07/13/2016
Nice concept though I agree w/ other comments re: too much oil and too long in the marinade (a quick toss will do) but the soy and balsamic are nice additions. We use this approach for nearly all our veggies during grilling season: broccoli cauliflower mushrooms onions potatoes -- all come out great. Also we use a basket-style metal container right on the grill -- it makes cooking much simpler and you can cut the veggies into similar size pieces for equal cooking time. Read More
(4)
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