Dinner

Grilled Vegetables with Balsamic Dijon Honey Marinade Recipe

ByJulian Dempsey February 23, 2026February 23, 2026

Introduction

Grilled vegetables marinated in a tangy, slightly sweet sauce make a perfect side dish for any meal. This easy marinade enhances the natural flavors while keeping the veggies tender and full of zest. Ideal for summer barbecues or a healthy weeknight dinner.

A white oval plate filled with grilled vegetables arranged in layers: the first layer includes bright green asparagus stalks with slight char marks, placed both lengthwise and diagonally; the second layer has yellow zucchini strips, grilled with brown grill lines and placed vertically; the third layer consists of vibrant orange carrots, some whole and some sliced lengthwise, showing dark grill marks and a slightly shiny texture; scattered among these are curved red bell pepper strips that are glossy and grilled, adding a pop of bright red color across the plate. The vegetables have a grilled, slightly crispy texture and the background is a white marbled surface with a green floral cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
1 ½ teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ 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 ½ inch strips

Instructions

Step 1: In a 1-2 cup measuring pitcher, combine olive oil, balsamic vinegar, Dijon mustard, honey, dried thyme, garlic powder, salt, and black pepper. Whisk until smooth. Use immediately or cover and refrigerate for later.
Step 2: Trim and slice all vegetables into long strips to prevent them from falling through the grill grates.
Step 3: Place the vegetables on a large rimmed baking sheet and pour the marinade over them. Gently toss to coat all vegetables evenly.
Step 4: Let the vegetables marinate for at least 30 minutes, or up to several hours for deeper flavor.
Step 5: Preheat the grill to medium heat, around 350°F (175°C).
Step 6: Place the carrots first on the grill, laying them across the grates to keep them from falling through. Grill for 3-4 minutes, then flip.
Step 7: Add the remaining vegetables to the grill and continue grilling for 8-10 minutes, flipping once halfway through.
Step 8: Remove all vegetables with tongs and serve warm.

Tips & Variations

Try adding fresh herbs like rosemary or oregano to the marinade for extra aroma.
For a smoky flavor, use a charcoal grill or add wood chips to a gas grill.
Substitute honey with maple syrup or agave nectar for a vegan option.
Use firm vegetables like eggplant or mushrooms for additional variety.

Storage

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving to preserve texture and flavor.