grilled veggies on a white tray

Grilled Veggies With Aged Balsamic

Last Updated on April 1, 2022

Give your vegetables a smoky char on the grill for an easy side dish with tangy aged balsamic vinegar.

Grilled Veggies With Aged Balsamic

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Diet: Dairy Free, Gluten Free, Paleo
Course: Side Dish
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 8 people


  • 1 ea red onion sliced into 3 rings
  • 1 bu asparagus trimmed
  • 2 ea portobello mushrooms
  • 2 ea corn husks attached, silk removed and soaked in water for at least 1 hour
  • 2 ea Japanese eggplants
  • 1 ea red bell pepper
  • 1 ea Cubanelle pepper
  • ½ c extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 c aged balsamic vinegar


  • Preheat charcoal grill with coals spread evenly across the bottom.
  • Place corn directly on coals against the sides of the grill - make sure to soak beforehand to avoid them catching fire.
  • Place vegetables in a large bowl. Rub all veggies with extra virgin olive oil, kosher salt and freshly ground black pepper.
  • Place red onion, peppers, portobello mushrooms and eggplants on grill. Cover and grill for 3 minutes.
  • Flip veggies, cover and grill 3 more minutes.
  • Uncover grill and continue flipping veggies every 1 minute or so.
  • Remove peppers when skin is charred on all sides and peppers begin to sag. Remove eggplant when soft to the touch. Remove mushrooms once they are soft and releasing juices.
  • Place asparagus on hottest part of grill and grill 1 minute per side.
  • Remove corn from coals, discard husk and shave kernels off the cob.
  • Peel charred skin off peppers, and remove seeds.
  • Chop all veggies into medium-sized chunks and mix with aged balsamic.
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Yankel Polak is the Head Chef at ButcherBox.