Grilled Vegetables with Balsamic Honey Marinade Recipe
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.
- 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
