Clean and oil the grill grates. Preheat the grill to medium-high heat.
Whisk together the olive oil, balsamic, garlic powder, salt, pepper and fresh herbs.
Place veggies in a large bowl. Pour the oil mixture over the vegetables and gently toss until combined. You may also brush the marinade directly on top of the vegetables if preferred.
Cooking directly on the grill:
Place larger veggies directly on the grill. Flip after a couple minutes, once they begin to have grill marks. Then cook an additional 2 minutes on the other side.
Grilled vegetables in foil:
For smaller vegetables like green beans, place in a foil packet. Place the veggies with the oil and seasoning in the center of a large piece of foil. Then pull the 2 longer sides in and roll down. Then fold in the other 2 sides. Place the foil packet directly on the grill. Cook about 15-20 minutes, or until tender.
Grilled vegetables in basket:
Place the vegetables in the basket and then place directly on the grill. Gently stir every 3 minutes. Remove basket from the grill after about 10-12 minutes, or once they become tender and lightly charred.
Serve while warm. Salt and pepper, to taste.
Notes
I love to drizzle this balsamic glaze on top before serving. Note: nutrition info will vary depending on which veggies you use.Best vegetables to grill:
Corn on the cob (you can wrap in foil or place directly on the grill)
Asparagus (place in foil, basket or you can also place the asparagus onto 2 skewers to make them easier to flip)