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A slate platter of grilled zucchini, eggplant, onions, and red bell pepper with a garlic, rosemary, and balsamic glaze.



This easy grilled side dish is so full of flavor and ready in about 30 minutes.  The best part of the recipe is how easily it can be customized to your family’s favorite veggies.



2 red bell peppers, seeded and quartered

2 yellow bell peppers, seeded and quartered

4 medium zucchini, sliced lengthwise into ½-inch thick slices

4 Japanese eggplants, sliced lengthwise into ½-inch thick slices

4 small red onions, peeled and quartered

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

¼ cup olive oil

3 tablespoons balsamic vinegar

3 garlic cloves, minced

1 teaspoon finely chopped fresh rosemary leaves


Preheat your grill to medium-high.  Place a grill pan on the grates.

In a large bowl, add the vegetables, oil, vinegar, garlic, rosemary, salt, and pepper.  Toss to coat fully.

Grill the vegetables until tender and slightly charred, about 10 – 15 minutes.

Serve warm or at room temperature.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Grill
  • Cuisine: American

Keywords: Rosemary garlic grilled vegetables, side dish recipes, grilling recipes, zucchini, red bell pepper, yellow bell pepper, rosemary, eggplant, red onion

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