Grilled Vegetables Marinade

Ingredients

• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons dijon mustard
• 3 tablespoons honey
• 1 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound carrots (halved or quartered)
• 1 pound asparagus (trimmed)
• 2 zucchini (cut into sixths)
• 2 yellow squash (cut into sixths)
• 1 large red bell pepper (cut into 1/2 inch strips)

Instructions

1. 1

   --- To Make the Marinade: ---

2. 2

   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.)

3. 3

   --- For the Best Grilled Vegetables: ---

4. 4

   Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.

5. 5

   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.

6. 6

   Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)

7. 7

   Meanwhile, preheat the grill to medium heat, about 350 degrees F.

8. 8

   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.