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Best Veggie Marinade

Best veggie marinade for grilled vegetables—bright, tangy, and herby with an oil-vinegar emulsion. Toss vegetables to coat, marinate for 30 minutes, then grill until tender with charred edges.
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Prep Time 5 minutes
marinating 30 minutes
Total Time 35 minutes
Servings: 1 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

olive oil
  • 0.5 cup olive oil
balsamic vinegar
  • 0.25 cup balsamic vinegar
lemon juice
  • 2 tbsp lemon juice
garlic
  • 3 garlic, minced
Dijon mustard
  • 1 tbsp Dijon mustard
honey
  • 1 tbsp honey
dried oregano
  • 1 tsp dried oregano
dried basil
  • 1 tsp dried basil
red pepper flakes
  • 0.5 tsp red pepper flakes
salt and pepper
  • 1 salt and pepper to taste

Method
 

Make the marinade
  1. Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, dried basil, red pepper flakes, and salt and pepper until well combined and emulsified, with a glossy, uniform look.
Marinate and grill the vegetables
  1. Pour the marinade over prepared vegetables such as zucchini, bell peppers, mushrooms, and onions in a large bowl or zip-top bag.
  2. Toss to coat evenly, then let the vegetables marinate for at least 30 minutes (or up to 2 hours) until they look lightly coated and glistening.
  3. Grill the vegetables over medium-high heat until tender and charred, with browned spots forming on the edges.
  4. Brush with any remaining marinade during grilling to add extra flavor, then continue grilling until the charred look develops.

Notes

Pro tip: whisk until emulsified so the marinade clings instead of separating. Refrigerate leftovers in a sealed container for up to 5 days; freeze for up to 2 months. Swap: use maple syrup instead of honey for a different sweetness profile.