Grilled vegetables with lemon, thyme and butter marinade.

Name: Grilled vegetables with lemon, thyme and butter marinade.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 4 ounces butter; 1/3 cup shallot; 1/3 cup olive oil; 3 Tablespoons Dijon mustard; 4 Tablespoons lemon juice; 1 Tablespoons lemon; 2 Tablespoons thyme; salt; black pepper; 2 onion; 2 zucchini; 3 bell pepper; 1 bunch asparagus; 1/2 pound mushrooms; 3 carrot

User Reviews

4.9

28 reviews

Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 servings
Calories
155 kcal
Course
Others
Cuisine
Vegetarian

Grilled vegetables with lemon, thyme and butter marinade.

Cassie Burton

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Grilled Vegetables with lemon thyme butter marinade, recipe adapted from Bon Appetit circa 1993. This recipe makes enough marinade for the amount of vegetables listed. Recipe can be doubled.

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Ingredients

Servings

Grilled Vegetable Marinade

4 ounces butter diced (if Paleo or Whole30, use clarified butter, unsalted
1/3 cup shallot chopped
1/3 cup olive oil
3 Tablespoons Dijon mustard
4 Tablespoons lemon juice about 1
1 Tablespoons lemon zest
2 Tablespoons thyme chopped, fresh
salt Kosher, to taste
black pepper Kosher, to taste

Vegetables for Grilling

2 onion sliced 1/4" thick
2 zucchini sliced vertically, 1/4" thick
3 bell pepper cut into quarters
1 bunch asparagus ends trimmed, spears
1/2 pound mushrooms brown, white or 2 portabellos
3 carrot sliced vertically or into wedges

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Instructions

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Grilled Vegetable Marinade

Combine all ingredients in a heavy sauce pan. Whisk over medium heat until butter melts and sauce is well blended.
Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)

Vegetables

Cut zucchini, carrots and onions about 1/4" thick.
Slice bell peppers into quarters
Skewer the mushrooms if using small mushrooms or remove tough center stem if grilling portobello mushrooms.
Brush both sides of veggies with marinade. They can be wrapped and refrigerated if making them ahead. Remove from fridge about 30 minutes before grilling.
Over a medium heat, begin grilling vegetables starting with thickest vegetables first (carrots) and end with the most delicate last. (Asparagus needs just a few minutes)
If there's extra sauce, reheat it and serve it on the side or drizzle over warm vegetables.

Nutrition Information

Show Details

Serving 1person Calories 155kcal (8%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 1mg (0%) Sodium 91mg (4%) Potassium 600mg (13%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 5832IU (117%) Vitamin C 80mg (89%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 155 kcal

% Daily Value*

Serving	1person
Calories	155kcal	8%
Carbohydrates	15g	5%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	91mg	4%
Potassium	600mg	13%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	5832IU	117%
Vitamin C	80mg	89%
Calcium	55mg	6%
Iron	2mg	11%