Grilled Vegetables Marinade
The days are hot, the charcoal grill or gas grill is on, and summer is officially in full swing.
Our family tends to spend a lot less time in the kitchen and more time outside these days. It is always so nice getting to take advantage of the warmer weather, and many of our favorite meals can be made on the grill while we enjoy the great outdoors.
We also love to grill crisp summer veggies for adding wonderfully fresh, crunchy, and healthy sides to our meals.
The Best Grilled Vegetables Marinade
Include fresh summer vegetables in your family’s rotation of easy weeknight dinners with our recipe for the Best Grilled Vegetables Marinade.
This is a great side dish for using that bounty of summer produce from your garden or farmers’ market. You can grill just about any hearty seasonal vegetables you’ve got available!
You won’t believe how simple it is to whip up a zesty, tangy, bright, and bold grilled veggie marinade in just minutes. I dare say that these marinated vegetables will wind up being the star of your meal…
What Ingredients You Need
You can grill many vegetables with only a little oil, salt, and pepper, but a good, simple marinade makes all the difference. I love this easy blend, made with pantry staples that together add a punch of perfectly savory-sweet flavor to your favorite summer veggies.
Here is what you need for the Grilled Vegetables Marinade:
- Olive oil – to get the perfect grilled char
- Balsamic vinegar – slightly sweet, deep, and tangy flavor
- Dijon mustard – adds an extra punch of tanginess and thickens the marinade
- Honey – for a hint of sweetness and great caramelization; you can also use agave to make vegan
- Seasonings – dried thyme, garlic powder, salt, and pepper
Our Favorite Veggies for Grilling:
- Red bell pepper
Other types of produce you can grill with our vegetable marinade include eggplant, green and/or yellow bell peppers, portobello mushrooms, and onions. Get creative!
How to Make Marinade for Grilled Vegetables
Simply set out a 1-2 cup measuring pitcher, measure all ingredients into the pitcher, and whisk until smooth. That’s it!
Use this grilled vegetable marinade immediately, or cover and refrigerate for up to a week for later use.
How to Marinate and Grill Veggies
- First, prep the veggies. Trim and slice all of the vegetables into long strips as shown. This makes them less likely to fall through the grill grates.
- Place the vegetables on a large rimmed baking sheet, and pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
- Allow the vegetables to marinate for at least 30 minutes, or up to several hours. You can marinate hard vegetables like carrots in the fridge overnight. However, I wouldn’t recommend marinating softer veggies, such as zucchini and asparagus, for that long.
- When almost ready to cook, 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.
As mentioned, you can use any vegetables you like with this marinade. But a pro tip for grilling: Be sure to place the hardest, most dense, vegetables on the grill first to give them a head start. Root vegetables will need more time to grill than other vegetables.
- Give the marinated grilled vegetables a few more minutes, flipping halfway through cooking once a nice char has formed. Remove with tongs and plate to serve.
While grilled veggies won’t be as terrifically crispy and crunchy when reheated, they will keep well stored in an airtight container for up to 4 days in the fridge. You can even enjoy them as cold leftovers!
Get the Complete (Printable) Grilled Vegetables Marinade Recipe Below. Enjoy!
What Goes Well with Marinated Grilled Vegetables?
Tender, hearty grilled vegetables are the perfect side dish for servings with simple and delicious proteins that can also be cooked on the grill. Try this best marinated grilled veggie recipe in a kebab style with skewers along with this 4-Ingredient Magic Grilled Chicken Breasts and Grilled Pork Tenderloin recipes.
Frequently Asked Questions
Definitely! If you don’t have a grill or don’t want to fire up the grill, you have a few options. You can roast the marinated vegetables in the oven or place them on a grill pan on the stove to still get those beautiful grill marks!
To store leftover grilled vegetables, store in an airtight container in the refrigerator for up to 4 days. Reheat on the grill or under the broil for crispy veggies, or simply microwave them until heated through!
Looking for More Summer Side Dish Recipes?
- Giardiniera Pickled Vegetables
- 15 Bean Salad
- Vegetable Pakora with Kale
- Caribbean Coleslaw Recipe
- Grilled Fruit Salad with Creamy Lime Dressing
- Potato Chip Cookies with Chocolate Drizzle
- Sauteed Yellow Squash Recipe
- Italian Summer Pasta with Orange and Basil
- Loaded Cauliflower Florets Buffalo Wings
- Southwest Brussel Sprouts and Beans
- Grilled Romaine Lettuce Salad with Lemon Poppyseed Dressing
- Baked Green Beans Almondine
Check the printable recipe card for nutritional information including calories, sodium, protein, and fiber percentages.
Grilled Vegetables Marinade Recipe
For the Grilled Vegetables Marinade:
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.