Balsamic Grilled Zucchini and Mushrooms
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
An easy and delicious recipe for balsamic grilled zucchini, squash, and mushrooms prepared in a grill basket.
Turn the grill's leftovers into the side nobody can resist. Zucchini and mushrooms soak up a tangy balsamic marinade, then char at the edges until smoky and caramelized, making vegetables the highlight of the cookout.
🥄 Ingredients
- 🫗 1 medium green zucchini, sliced into 1/3-inch thick rings
- 🫗 1 medium yellow squash, sliced into 1/3-inch thick rings
- 🫗 1/2 lb baby bella mushrooms, halved or quartered
- 🫗 8 oz snap peas, trimmed
- 🫗 1/2 large onion, cut into 1/2-inch wide by 1-inch long slices
- 🫗 1/4 cup olive oil
- 🫗 3 tbsp balsamic vinegar
- 🫗 1 tsp sea salt (or to taste)
- 🫗 1/2 tsp black pepper (or to taste)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your grill to medium-high heat, around 400°F (200°C), and preheat a grill basket on the grates.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, sea salt, and black pepper.
Add the sliced zucchini, yellow squash, baby bella mushrooms, snap peas, and onions to the bowl.
Toss everything gently until all the vegetables are evenly coated with the marinade.
Transfer the vegetables into the heated grill basket in an even layer.
Grill for 10 to 12 minutes, stirring occasionally, until the vegetables are tender-crisp and nicely charred.
Remove from heat and serve immediately while hot.
🎥 Video Tutorial
Balsamic Grilled Zucchini and Mushrooms
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcrowding the grill basket, which leads to soggy vegetables rather than charred ones.
- ✕
Slicing the vegetables too thin, causing them to turn mushy or fall apart during grilling.
🔄 Variations
Add red bell pepper chunks or cherry tomatoes for extra sweetness and color.
Sprinkle freshly grated parmesan cheese or crumbled feta over the warm vegetables right before serving.
🧊 Storage
- 📦
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
💡 Chef Tips
Make sure your grill basket is fully preheated so the vegetables sear nicely instead of steaming.
Slice the zucchini and squash evenly to ensure uniform cooking times throughout.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →