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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/grilled-vegetables-marinade-recipe/