Grilled Vegetables

These colourful grilled vegetables are marinated in the most flavourful balsamic marinade, making them juicy and delicious. The best veggies for the grill!

Without a doubt, my favourite part of the summer is grilling. All the meat-eaters may wonder what vegans even cook on the grill, but between the grilled vegetables (like this Lemon Garlic Grilled Zucchini !) and my Grillable Veggie Burgers , I never go hungry! I’ve been grilling veggies for a while now, but these balsamic grilled vegetables are most definitely my favourite.

Why These Grilled Vegetables Will Be Your Summertime Staple

You are going to make this recipe all summer long! Here’s why:

• Carefully chosen veggies . This isn’t just a random selection of vegetables! These are the BEST veggies to grill since they absorb flavour well and don’t have a long cook time. We’ve got juicy tomatoes, caramelised onions, plump mushrooms, and flavourful zucchini and eggplant.
• A simple (but super flavourful!) marinade . This marinade idea came from making balsamic vinaigrette for salads for years and turning it into a juicy soak for these veggies. When it’s not grilling season, I use the same combination to make Balsamic Roasted Vegetables !
• That fantastic smoky flavour. Grilling the veggies over an open flame creates a delicious smoky flavour that you just can’t replicate in the oven or on the stovetop. The charred edges and caramelised bits add depth and complexity to the vegetables, making them SO irresistible!

Notes on Ingredients

Here’s a closer look at the key ingredients that make these grilled vegetables so delectable! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Vegetables:

• Zucchini – Yellow squash or an heirloom summer squash variety will also work!
• Eggplant – Brings a hearty, meaty texture perfect for roasting or grilling. I used globe eggplant, but Japanese eggplant or other varieties would work too.
• Crimini mushrooms – Earthy and savoury, with loads more flavour than white mushrooms.
• Bell pepper – Any color bell pepper works.
• Red onions – Another option would be a sweet onion like Walla Walla or Vidalia.
• Tomatoes – I use a combination of beefsteak tomatoes and cherry tomatoes threaded onto skewers.

For the Balsamic Marinade:

• Balsamic vinegar – Use a good one! An aged balsamic vinegar will be thicker and have more depth to the flavour.
• Olive oil
• Garlic – Finely diced for a punch of savoury flavour; garlic powder can be used in a pinch, but it doesn’t have the same vibrancy as fresh.
• Lime juice – Or lemon juice, if you prefer.
• Sea salt and black pepper

How to Grill Vegetables

Grilling vegetables is so simple, but the flavour it produces is amazingly complex! Here’s what you’ll need to do.

• Make the marinade . Mix all of the ingredients in a small bowl until the oil and vinegar emulsify.
• Marinate . Divide the veggies (except the tomatoes and onions) into two zip-top bags. Reserve a few tablespoons of marinade and divide the rest into the bags. Toss to coat and marinate for 30 minutes or up to 1 day.
• Prepare . Preheat and prepare the grill.
• Cook . Grill the larger veggies directly on the grates and the smaller ones on a grill sheet or foil. Add the red onion slices, beefsteak tomatoes, and cherry tomatoes to the grill, brushing them with the reserved marinade. Cook until the vegetables are tender.
• Finish . Season with salt and pepper, then serve.

Tips and Variations

• Know your grill . The cooking time may vary based on your grill so keep an eye on the vegetables to ensure they aren’t either overcooked or undercooked.
• Use high-quality fuel . The quality of your coal will also affect the smokiness of the vegetables, so get the best quality coal and/or wood chips that you can find. (Fun story: When testing this recipe, my husband Gavin went completely old school and got some hand-chopped coal and pimento leaves to use as a smoking agent. This was totally worth the trail of charcoal stains through our living room to the back patio once I took one bite!)
• Experiment with other marinades . You can use this grilling method for ANY marinade you like. Feel free to make grilled vegetables with your favourite sauces! (I love adding a little bit of water to my Roasted Strawberry Barbecue Sauce to thin it a bit and using that as a marinade.)

Serving Suggestions

One of the things I love most about these grilled vegetables is all the ways there are to serve them:

• Simply serve them as a side for dishes like Vegan Garlic Alfredo Pasta or Lemon Pepper Tofu .
• Add them to meal bowls and salads.
• Pair them with creamy dips like Roasted Cauliflower Hummus or Vegan Whipped Feta Dip .
• Serve alongside grilled proteins for a well-rounded plate.

How to Store and Reheat Leftovers

• Refrigerator : You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
• To reheat : Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.

More Vegan Grilling Ideas

• Grilled Maple Mustard Brussels Sprouts
• Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
• 10 Vegan Grilling Recipes for the Summer
• Easy Grilled Pineapples (aka Caramelised Pineapples)

Ingredients

• 1 large zucchini , chopped
• 1 eggplant , sliced
• 8 ounces crimini mushrooms , sliced
• 1 bell pepper , chopped
• 1 large red onion , sliced
• 2 beef tomatoes
• A dozen cherry tomatoes on skewers

Balsamic Marinade

• ⅓ cup balsamic vinegar , 80 g
• ¼ cup olive oil , 60 g
• 5 cloves garlic , finely diced
• Juice of one lime
• ½ teaspoon sea salt , 3 g
• ½ teaspoon freshly ground black pepper , 1 g

Instructions

• In a small bowl, mix the Balsamic Marinade ingredients together.
• Divide all the veggies between two large ziplock bags and add in, except the beef tomatoes, cherry tomatoes and the onions. Pour the marinade into both bags, leaving a few tablespoons behind. Toss the bags to distribute the marinade. Allow the veggies to marinate for at least 30 minutes but up to a day.
• Heat and prepare your grill while the veggies are marinating. When ready, add the veggies to the grill at high heat, either directly to the grill for larger veggies, or to a grill sheet or foil for all the other veggies.
• Add the red onion slices, beef tomatoes and cherry tomatoes onto the grill too, and brush with the remaining balsamic glaze. Brush all the other veggies with any remaining glaze too.
• Grill the veggies until tender. The timing will vary slightly; about 5-6 minutes for the cherry tomatoes mushrooms, eggplants and zucchini and about 10-15 minutes for the bell peppers, red onions and beef tomatoes. the straight grill for larger veggies.
• Remove from the grill into an aluminium foil container, and lightly season with salt and pepper over the top. Serve and enjoy!

Notes

• Refrigerator : You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
• To reheat : Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.

Grilled Vegetables

Ingredients

• 1 large zucchini chopped
• 1 eggplant sliced
• 8 ounces crimini mushrooms sliced
• 1 bell pepper chopped
• 1 large red onion sliced
• 2 beef tomatoes
• A dozen cherry tomatoes on skewers

Balsamic Marinade

• ⅓ cup balsamic vinegar 80 g
• ¼ cup olive oil 60 g
• 5 cloves garlic finely diced
• Juice of one lime
• ½ teaspoon sea salt 3 g
• ½ teaspoon freshly ground black pepper 1 g

Instructions

• In a small bowl, mix the Balsamic Marinade ingredients together.
• Divide all the veggies between two large ziplock bags and add in, except the beef tomatoes, cherry tomatoes and the onions. Pour the marinade into both bags, leaving a few tablespoons behind. Toss the bags to distribute the marinade. Allow the veggies to marinate for at least 30 minutes but up to a day.
• Heat and prepare your grill while the veggies are marinating. When ready, add the veggies to the grill at high heat, either directly to the grill for larger veggies, or to a grill sheet or foil for all the other veggies.
• Add the red onion slices, beef tomatoes and cherry tomatoes onto the grill too, and brush with the remaining balsamic glaze. Brush all the other veggies with any remaining glaze too.
• Grill the veggies until tender. The timing will vary slightly; about 5-6 minutes for the cherry tomatoes mushrooms, eggplants and zucchini and about 10-15 minutes for the bell peppers, red onions and beef tomatoes. the straight grill for larger veggies.
• Remove from the grill into an aluminium foil container, and lightly season with salt and pepper over the top. Serve and enjoy!

Notes

• Refrigerator : You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
• To reheat : Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.

Nutrition

Grilled Vegetables https://jessicainthekitchen.com/balsamic-grilled-vegetables-recipe/ April 28, 2025

Summer parties call for a beautiful dessert, and this lemon blueberry bundt cake couldn’t be more perfect! It’s super moist, dotted with juicy berries, full of bright lemon flavour, and oh-so-easy to make!

This lemon blueberry bundt cake is like a slice of sunshine on a plate. The tangy lemon and sweet blueberries complement each other perfectly (as seen in my Lemon Blueberry Bread too!), and it’s every bit as moist as you expect a Bundt cake to be—despite being vegan! It would be perfect for outdoor baby showers and Mother’s Day brunches alongside Vegan Quiche Muffins and Vegan Cranberry “Goat Cheese” Crostini , but it’s also easy enough to whip up as a sweet treat to enjoy with your family on a warm summer evening!

Why This Lemon Blueberry Bundt Cake Is the Perfect Summer Dessert

With its vibrant flavour and beautiful presentation, this cake is sure to impress for any summertime occasion.

• Easy to make . When the weather’s warm and the sun is shining, I don’t want to spend all day baking in the kitchen! This lemon blueberry bundt cake is simple to make and requires minimal prep, leaving you more time to enjoy outside.
• Seasonal ingredients . Blueberries are at their peak during the summer months, which means you can often find good deals on them or, even better, pick up some locally grown berries at the farmers’ market. And while lemons are technically a winter fruit, their flavour and colour are naturally summery. (Good thing we can buy them year-round!)
• Light and fruity . Unlike heavy and decadent desserts like chocolate cake or cheesecake, this lemon blueberry bundt cake is light and won’t leave you feeling like you need a nap afterwards. This is exactly what I want in a summer dessert! (For more lemony treats, try my Vegan Lemon Loaf and Easy Vegan Lemon Bars .)

Notes on Ingredients

Here are some helpful tips to keep in mind when selecting the ingredients for this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake:

• All-purpose flour – Or use a cup-for-cup gluten-free flour blend. You’ll also need some additional flour to coat the blueberries and keep them from sinking in the batter.
• Granulated sugar
• Baking powder and baking soda
• Salt
• Almond milk – Or any non-dairy milk that’s unflavoured.
• Vegan butter – I love to use my homemade Vegan Butter .
• Unsweetened applesauce – Acts as a binder and adds moisture.
• Lemon – You’ll need both lemon zest and juice for this lemon blueberry Bundt cake.
• Vanilla extract – Adds warmth and depth to the flavour. Use pure vanilla extract, not imitation.
• Fresh blueberries – When blueberries aren’t in season, you can use frozen berries. Don’t thaw them first.

For the Lemon Glaze:

• Powdered Sugar
• Lemon – Again, both the zest and the juice.

How to Make Lemon Blueberry Bundt Cake

Here’s a visual guide to the steps involved in making this lemon blueberry Bundt cake.

Whisk the dry ingredients.

• Prepare . Preheat your oven to 350°F and grease a Bundt pan, then dust it with flour. Tap out the excess.
• Mix the dry ingredients . Whisk the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.

Finish the batter.

• Mix the wet ingredients . In a medium bowl, whisk the almond milk, melted vegan butter, applesauce, lemon juice, zest, and vanilla extract.
• Finish the batter . Pour the wet ingredients into the dry ingredients and stir gently to combine. Toss the blueberries with a tablespoon of flour, then fold these into the batter.

Bake and cool.

• Bake . Pour the batter into the Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to finish cooling.
• Glaze . Whisk the glaze ingredients in a bowl, then drizzle the mixture over the cake. Let the glaze set for 15 minutes, then slice and serve.

Tips and Variations

• Don’t overmix the batter . We want a light, delicate crumb; if you mix too vigorously, the cake will be dense instead.
• Add poppy seeds . If you love your lemon with poppy seeds (like my Vegan Lemon Poppyseed Muffins ), you can add them to the batter or the glaze.
• Make it nutty . After glazing the cake, sprinkle sliced almonds over the top. Almonds make a divine pairing with both lemon and blueberry!
• Use Meyer lemon . When they’re in season, Meyer lemons will give your lemon blueberry Bundt cake a slightly different flavour, with a hint of tangerine.

Serving Suggestions

You really don’t need to add anything else to this cake for serving, but a dollop of Coconut Whipped Cream is always delicious. Or pair the slices with some additional fresh blueberries, a spoonful of blueberry jam, Vegan Lemon Curd , and/or a sprig of fresh mint for garnish.

How to Store

• Room temperature : The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
• Refrigerator : For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
• Freezer : If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.

More Vegan Cake Recipes

• Vegan Chocolate Cake
• Pistachio Cake
• Chocolate Lava Cake
• Vegan Carrot Cake
• Vegan Red Velvet Cake

Ingredients

For the Cake:

• 3 cups all-purpose flour , 375 g
• 1 ¼ cups granulated sugar , 250 g
• 1 tablespoon baking powder , 12 g
• 1 teaspoon baking soda , 5 g
• ½ teaspoon salt , 3 g
• 1 cup almond milk , or any plant-based milk – 240 ml
• ¾ cup vegan butter , melted – 180 g
• ½ cup unsweetened applesauce , 120 g
• ¼ cup fresh lemon juice , from about 1 large lemon – 60 ml
• 2 tablespoons lemon zest , from about 1 large lemon
• 1 teaspoon vanilla extract , 5 ml
• 1 ½ cups fresh blueberries , or frozen, do not thaw – 225 g
• 1 tablespoon flour , for coating blueberries – 8 g

For the Lemon Glaze:

• 1 ½ cups powdered sugar , 180 g
• 3 tablespoons fresh lemon juice , 45 ml
• 1 teaspoon lemon zest , 2 g

Instructions

• Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly and dust lightly with flour.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, combine almond milk, melted vegan butter, applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
• Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
• In a small bowl, toss fresh or frozen (unthawed) blueberries with 1 tablespoon of flour. Gently fold into batter.
• Pour batter into the prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glaze the Cake:

• In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust with a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
• Drizzle glaze evenly over the cooled cake. Allow glaze to set for at least 15 minutes before serving.

Notes

• Room temperature : The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
• Refrigerator : For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
• Freezer : If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.