Grilled Vegetables Marinade Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
12 mins
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Total Time
57 mins
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Servings
10 servings
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Calories
137 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Grilled Vegetables Marinade Recipe
Description
The marinade combines olive oil, balsamic vinegar, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper whisked together to create a smooth dressing. Vegetables like carrots, asparagus, zucchini, yellow squash, and red bell pepper are trimmed and sliced into strips suitable for grilling without falling through the grates. These are tossed in the marinade on a rimmed baking sheet and allowed to soak for at least 30 minutes to absorb flavors.
Grilling starts by placing the densest vegetables, such as carrots, on hot grill grates first, as they require a longer cooking time. After initial grilling, the remaining vegetables are added to the grill and cooked until tender, with occasional flipping to ensure even charring and cooking. The result is a colorful array of vegetables with a balanced smoky, tangy, and slightly sweet flavor profile, keeping a tender-crisp texture.
This marinade recipe is versatile and can be applied to other vegetable types, adjusting grilling times accordingly. Root vegetables should be started earlier on the grill to ensure doneness. The dish complements grilled meats or can serve as a main course for a vegetable-focused meal.
Marinate vegetables for at least 30 minutes or longer for a more pronounced flavor. Arrange vegetables on the grill according to their firmness to optimize cooking time and avoid under- or overcooked pieces.
Ingredients
For the Grilled Vegetables Marinade:
- 1/3 cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 ½ teaspoon thyme dried
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper ground
For the Grilled Vegetables:
- 1 pound carrot halved or quartered
- 1 pound asparagus trimmed
- 2 zucchini cut into sixths
- 2 yellow squash cut into sixths
- 1 red bell pepper cut into ½ inch strips, large
Instructions
To Make the Marinade:
- Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
For the Best Grilled Vegetables:
- Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
- Meanwhile, preheat the grill to medium heat, about 350 degrees F.
- Once the grill is hot, place the carrots on first, laying them across the grates so they don’t fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.
Notes
- Use any vegetables you prefer with this marinade, adjusting grill times as needed.
- Place the hardest, densest vegetables on the grill first to allow for adequate cooking.
- Marinate vegetables for 30 minutes or more to deepen the flavor before grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 5oz | |
| Calories | 137kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 322mg | 13% |
| Potassium | 484mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 8456IU | 169% |
| Vitamin C | 34mg | 38% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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