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Marinated Grilled Vegetables | @cokinRD

Simple Marinated Grilled Vegetables

  • Author: Sara Haas


Marinate your vegetables! Try my recipe for simple Marinated Grilled Vegetables that uses tons of flavor but doesn’t require a lot of work.


  • 1 large shallot
  • 2 garlic cloves
  • 1 teaspoon + 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 ½ pounds summer squash, sliced to 1/3 to ½-inch thickness*
  • salt, to season


  1. Preheat the oven to 400’F. Place the peeled shallot and garlic on a small piece of foil (should be large enough to fold up around the sides to make a pouch) and drizzle with 1 teaspoon extra virgin olive oil. Use clean fingers to ensure everything is coated in oil. Roast for 30 minutes.
  2. Place the roasted shallot and garlic in a small food processor, along with the remaining oil, the balsamic vinegar, honey, mustard and black pepper. Blend until smooth. Pour into a bowl or a large, resealable bag. Add the vegetables and toss to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  3. When ready to grill, preheat it to medium-high. Clean the grates then lightly coat with oil. Drain vegetables from marinade, reserve marinade, and grill 5-6 minutes, flipping once halfway through cooking time. 
  4. Remove from the grill and toss with a little bit of the reserved marinade.


*Use 1 1/2 pounds of any of your favorite vegetables. Just be sure to cut them all about the same size. Cooking times may very based on water content of vegetables.

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