Go Back Email Link
+ servings
image-grilled vegetables

Easy Grilled Vegetable Marinade

This quick marinade packs a flavorful punch with pungeant garlic, tangy mustard and bright citrus.
5 from 1 vote
Prep Time 5 mins
Course Main Course, Salad, Side Dish
Cuisine bbq, california, fusion, Mediterranean
Servings 1 batch
Calories 108 kcal

Equipment

  • whisk, bowl

Ingredients
  

  • 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

Instructions
 

  • 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 let sit while you fire up the grill

Notes

This recipe yields around ½ 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. 
Grill tips:
Cut the vegetables large enough so they do not slip through the grates.
Do not flip vegetables until they have grill marks, 3-5 minutes per side depending on your grill. If you flip too often, not trusting the cooking process, the vegetables will not get seared properly and will end up mushy.
Cook vegetables until they are about 75% cooked and then take them off the grill. They will continue cooking after removed from the heat just like a steak would.

Nutrition

Calories: 108kcalCarbohydrates: 5gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 535mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword dressing, Easy, fresh, grilling, marinade, nutfree, salads, vegetables
Tried this recipe?Let us know how it was!