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.
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.
To make your own balsamic glaze, try this recipe. 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)