Grilled Seasonal Vegetables

Do you love eating vegetables? Like, do you actually enjoy eating them or is it torture for you?
I know that eating enough veggies is a struggle for many. Since childhood we are programmed by media, and even our trusted adults, that kids like sugary treats and fried foods and vegetables are a chore to eat. This is unfortunately because many adults also find vegetables unappetizing which then transfers over to their cooking. People often end up boiling vegetables and drowning them in salt and butter to make them palatable. They do not prepare them with the same love, reverence and creativity that they do for meats. This is why many people have not learned to embrace healthy food, they do not know how to prepare it so that it is tasty and crave worthy. Instead they cook them until mushy and flavorless and continue to propagate the myth that veggies are yucky.

I LOVE vegetables. Somehow, against the odds, I always have. They fascinate me with their varying colors, textures and flavor profiles. I adore them raw, roasted, grilled, in salads, in stir fries or pastas or even just eating a giant plate of perfectly seasoned greens. In my mind there is no better vehicle for a sauce than a perfectly cooked potato, asparagus spear or Brussel sprout that is retaining it’s integrity.

I want to share with you my favorite vegetable marinade which is full of flavor and will make any vegetable sing when prepared on a grill. This vegetable preparation is sure to please even the most fervent hater. Confession, this marinade is also amazing on chicken, fish or anything else that you want to grill. The flavor profile is spot on and it is what I call a “quick marinade” because it has alot of acid and salt so it does not need to sit long to permeate the food and really give it a wonderful flavor boost.
I tip my hat to Janice Chapler of Berkeley’s Westside Cafe for teaching me a variation of this recipe circa 2004. She was a major influencer of my cooking and I am forever grateful. She taught me about grains, vegetable integrity, dressings and most of all to trust the process when cooking.

Grilled Seasonal Vegetable Marinade

This quick marinade packs a flavorful punch
Prep Time5 mins
Course: Main Course, Salad, Side Dish
Cuisine: bbq, california, fusion, Mediterranean
Keyword: dressing, Easy, fresh, marinade, nutfree
Servings: 1 batch


  • whisk, bowl


  • 3 Tbsp dijon mustard Maille brand traditional is my fave
  • 2 each lemons juiced
  • 2 cloves garlic chop extra fine
  • 2 tsp extra virgin olive oil
  • 1 pinch salt and pepper


  • Place all ingredients in a large bowl and whisk until smooth
  • use for any grilled seasonal vegetables you like. My faves are asparagus, zuchinni, mushrooms, eggplant, peppers, corn on the cob, cauliflower. Just toss the cut veggies in the large bowl until well coated and grill.


This recipe yields around 1/2 cup of marinade which really goes a long way. Since it is so very flavorful, you do not need a lot. It is enough for several pounds of  mixed vegetables. For my salad You may make several times the recipe and keep in a jar for quick marinating through the week. 

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