Sweet And Tangy Balsamic Grilled Vegetable Marinade

Breathe new life into your garden bounty with the Grilled Vegetables Marinade recipe, where olive oil meets balsamic vinegar and a hint of sweetness from honey, harmonizing with the earthy flavours of your favourite vegetables.

Grilled Vegetables Marinade Recipe

Elevate your veggies with the Grilled Vegetables Marinade recipe, a mix of tangy, sweet, and savoury notes perfect for summer grilling. As you brush this rich and zesty marinade over hearty carrots, succulent zucchini, and vibrant bell peppers, prepare for a sensational grilling experience. The char from the grill accentuates the tangy, savoury notes, creating an irresistible addition to your summertime feasts.

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 dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

FOR THE GRILLED 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 ½ inch strips

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.

Serving Suggestions

  • Grilled Chicken Breasts
  • Grilled Pork Tenderloin
  • Grilled Corn with Smokey Lime Mayo
  • Grilled Artichokes with Miso Butter
  • 4-Ingredient Magic Grilled Chicken

Tips and Tricks

  • For harder vegetables like carrots, marinate overnight to deepen the flavors. Limit marination time for softer vegetables like zucchini and asparagus to avoid sogginess.
  • Start with harder, denser vegetables on the grill first as they take longer to cook. This ensures all vegetables are perfectly done at the same time.
  • If reheating, they won’t be as crispy as freshly grilled but still delicious. They can also be enjoyed cold as a tasty addition to salads.

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