Introduction

Grilled vegetables marinated in a flavorful blend of olive oil, balsamic vinegar, and Dijon mustard make a perfect side dish for any meal. This easy marinade enhances the natural sweetness of the veggies while adding a tangy, savory kick. It’s a great way to enjoy fresh, healthy produce straight off the grill.

Grilled Vegetables with Balsamic Honey Marinade Recipe - Recipe Image

Ingredients

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound carrots (halved or quartered)
1 pound asparagus (trimmed)
2 zucchini (cut into sixths)
2 yellow squash (cut into sixths)
1 large red bell pepper (cut into ½ inch strips)

Instructions

Step 1: In a 1-2 cup measuring pitcher, combine olive oil, balsamic vinegar, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper. Whisk until smooth. Use immediately or cover and refrigerate for later use.
Step 2: Prepare the vegetables by trimming and slicing them into long strips to prevent them from falling through the grill grates.
Step 3: Arrange the vegetables on a large rimmed baking sheet. Pour the marinade over them and gently toss to coat evenly.
Step 4: Let the vegetables marinate for at least 30 minutes, or up to several hours for more flavor.
Step 5: Preheat the grill to medium heat, about 350°F (175°C).
Step 6: Place the carrots on the grill first, laying them across the grates to prevent sticking or falling through. Grill for 3-4 minutes, then flip them over.
Step 7: Add the remaining vegetables to the grill. Continue grilling for 8-10 minutes, turning once halfway through, until all vegetables are tender and slightly charred.
Step 8: Remove the vegetables from the grill using tongs and serve warm.

Tips & Variations

For even cooking, cut vegetables into uniform sizes and slice long to stay securely on the grill.
Try adding fresh herbs such as rosemary or basil to the marinade for extra aroma.
If you don’t have a grill, you can roast the marinated vegetables in the oven at 425°F (220°C) for 20-25 minutes.
Use a grill basket for smaller or more delicate vegetables to prevent them from falling through the grates.

Storage

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to maintain their texture and flavor. The marinade can be made ahead and refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this marinade?

Yes, this marinade works well with a variety of vegetables such as mushrooms, eggplant, or cherry tomatoes. Just adjust grilling times based on the vegetable’s firmness.

Do I need to oil the grill before cooking?

It’s a good idea to lightly oil the grill grates to prevent sticking, especially when grilling vegetables that have a lower natural fat content.

Grilled Vegetables with Balsamic Honey Marinade Recipe

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A flavorful and easy grilled vegetables marinade recipe perfect for enhancing the natural taste of your favorite veggies. This marinade combines olive oil, balsamic vinegar, dijon mustard, honey, and a blend of herbs and spices to create a tangy and slightly sweet coating that beautifully complements grilled carrots, asparagus, zucchini, yellow squash, and red bell pepper. Ideal for summer barbecues or a healthy side dish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 57 minutes
Yield: 10 servings 1x
Category: Side Dish
Method: Grilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Marinade

1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons dijon mustard
3 tablespoons honey
1 1/2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Vegetables

1 pound carrots (halved or quartered)
1 pound asparagus (trimmed)
2 zucchini (cut into sixths)
2 yellow squash (cut into sixths)
1 large red bell pepper (cut into 1/2 inch strips)

Instructions

Prepare the Marinade: Set out a 1-2 cup measuring pitcher and add all marinade ingredients including olive oil, balsamic vinegar, dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper. Whisk thoroughly until smooth and well combined. You can use it immediately or cover and refrigerate for later use.
Slice the Vegetables: Trim and slice the carrots, asparagus, zucchini, yellow squash, and red bell pepper into long strips. Slicing them in long strips helps prevent the vegetables from falling through the grill grates.
Marinate the Vegetables: Place all sliced vegetables on a large rimmed baking sheet. Pour the prepared marinade over them, then gently toss to evenly coat every piece with the flavorful mixture. Let the vegetables marinate for at least 30 minutes, but you can also marinate them for several hours for deeper flavor.
Preheat the Grill: Heat your grill to medium temperature, approximately 350°F (175°C), ensuring it is clean and ready for cooking.
Grill the Carrots: Place the carrots on the grill first, positioning them across the grates to avoid slipping through. Grill the carrots for 3-4 minutes per side, flipping once to get well-marked grill lines and tender texture.
Grill Remaining Vegetables: After flipping the carrots, add the remaining vegetables (asparagus, zucchini, yellow squash, and red bell pepper) to the grill. Grill all the vegetables for an additional 8-10 minutes, turning once during cooking to ensure even grilling and slight charring.
Remove and Serve: Use tongs to carefully remove all the grilled vegetables from the grill. Serve warm as a delicious and healthy side dish or part of your favorite meal.

Notes

Marinate the vegetables longer for more intense flavor.
Use fresh herbs instead of dried thyme for a brighter flavor if available.
To keep veggies from falling through the grill, consider using a grill basket or skewers.
Adjust seasoning and salt to taste before grilling, especially if you want to reduce sodium.
These vegetables pair well with grilled meats, fish, or a hearty grain bowl.

Keywords: grilled vegetables, vegetable marinade, healthy side dish, summer grilling, balsamic marinade, vegetarian grilling recipe