Grilled Vegetables Marinade Recipe

Introduction

This grilled vegetables marinade brings a delicious blend of tangy balsamic, honey sweetness, and savory herbs that perfectly complements fresh garden vegetables. It’s easy to prepare and transforms simple veggies into a flavorful side dish ideal for any barbecue or weeknight dinner.

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

1. Step 1: In a 1-2 cup measuring pitcher, combine the olive oil, balsamic vinegar, dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper. Whisk all ingredients together until smooth. Use immediately or cover and refrigerate for later use.
2. Step 2: Prepare the vegetables by trimming and slicing them into long strips to prevent slipping through the grill grates. Place the carrots, asparagus, zucchini, yellow squash, and red bell pepper on a large rimmed baking sheet.
3. Step 3: Pour the marinade over the vegetables and gently toss to ensure all pieces are evenly coated. Let the vegetables marinate for at least 30 minutes, or up to several hours for more flavor.
4. Step 4: Preheat the grill to medium heat, around 350°F. Start by placing the carrots across the grill grates to prevent falling through. Grill them for 3-4 minutes, then flip.
5. Step 5: Add the remaining vegetables to the grill and continue grilling for another 8-10 minutes, flipping once halfway through. Use tongs to remove all the vegetables when they are tender and slightly charred.

Tips & Variations

• For extra smoky flavor, add a sprinkle of smoked paprika or a dash of cayenne pepper to the marinade.
• Swap out any vegetables for your favorites, such as mushrooms or eggplant, but keep the cutting size similar for even grilling.
• If you don’t have a grill, cook the marinated vegetables on a grill pan or roast them in a 425°F oven for about 20 minutes.

Storage

Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The marinade also keeps well in the fridge for up to 1 week if stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade ahead of time?

Yes, the marinade can be whisked together and stored in the refrigerator for up to one week. Just bring it to room temperature and whisk again before using.

How do I prevent vegetables from sticking to the grill?

Make sure your grill is preheated properly and well-oiled before adding the vegetables. Long strips for cutting help them stay on the grates, and turning them gently with tongs reduces sticking and breakage.

Grilled Vegetables Marinade Recipe

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★★★★★

4.5 from 106 reviews

A flavorful and easy marinade perfect for enhancing the natural taste of fresh vegetables, ideal for grilling. This recipe combines olive oil, balsamic vinegar, Dijon mustard, honey, and herbs to create a delicious glaze that brings out the best in a colorful medley of carrots, asparagus, zucchini, yellow squash, and red bell pepper.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 10 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Marinade Ingredients

• 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

1. Prepare the Marinade: Set out a 1-2 cup measuring pitcher and measure all marinade ingredients into it. Whisk together until smooth. You can use the marinade immediately or cover and refrigerate it for later use.
2. Prep the Vegetables: Trim and slice all the vegetables into long strips to prevent them from falling through the grill grates during cooking.
3. Marinate the Vegetables: Place the prepared vegetables on a large rimmed baking sheet. Pour the marinade evenly over the vegetables, then gently toss them to coat thoroughly. Allow the vegetables to marinate for at least 30 minutes, or up to several hours for deeper flavor.
4. Preheat the Grill: Preheat your grill to medium heat, about 350 degrees Fahrenheit, ensuring it is hot and ready for cooking.
5. Grill the Carrots First: Place the carrots on the grill first, laying them across the grates to prevent them from falling through. Grill for 3-4 minutes, then flip them over to cook the other side.
6. Add Remaining Vegetables: Once you flip the carrots, add the asparagus, zucchini, yellow squash, and red bell pepper to the grill. Continue grilling all the vegetables together for another 8-10 minutes, flipping once halfway through.
7. Remove and Serve: When the vegetables are tender and have nice grill marks, remove them from the grill using tongs. Serve warm as a savory side dish or light main course.

Notes

• Marinate the vegetables for a longer time to intensify flavor, up to several hours or overnight.
• Use long strips for easier grilling and to prevent veggies from falling through the grates.
• Adjust grilling time depending on your grill’s heat and vegetable thickness.
• This marinade also works well for roasting in the oven at 400°F for about 20-25 minutes if grilling is not an option.

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