Ultimate Grilled Veggie Marinade
A flavorful marinade that elevates grilled vegetables, perfect for summer gatherings and potlucks.
Ingredients
Marinade
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 3 tablespoons olive oil (substitute avocado oil for a lighter flavor)
- 2 cloves garlic (minced, or you can use 1 teaspoon garlic powder)
- 1 tablespoon fresh rosemary (chopped; thyme or oregano works too)
- 1 tablespoon honey (maple syrup for a vegan option)
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional for an extra kick)
Vegetables
- 4 cups mixed vegetables (bell peppers, zucchini, carrots, asparagus, mushrooms) Chop into even pieces.
Instructions
Preparation
- In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, fresh herbs, honey, and Dijon mustard (if using). Season generously with salt and pepper.
- Chop your choice of vegetables into even pieces for uniform cooking.
- Place the chopped vegetables in a large zip-top bag or bowl, and pour the marinade over the top. Seal tightly and give it a gentle shake. Allow the veggies to marinate for at least 30 minutes—ideally for a couple of hours or overnight for maximum flavor.
Grilling
- Preheat your grill to medium-high heat. Place the marinated vegetables directly on the grill or use a grill basket for smaller pieces.
- Cook for about 7–10 minutes, turning occasionally until they are tender and beautifully charred.
- Once grilled to perfection, remove the vegetables from the heat and serve them warm as a side dish or on top of a bed of greens for a hearty salad.
Notes
The longer the veggies marinate, the more flavorful they become. If you plan to serve them chilled, marinate overnight to intensify those savory notes.