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.
You can use any vegetables you like with this marinade. Just 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.