A bold and balanced grilled vegetables marinade made with olive oil, balsamic vinegar, Dijon mustard, and honey for the perfect healthy summer side.

Scale

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

1 pound asparagus

2 zucchini

2 yellow squash

1 large red bell pepper

1. Measure all marinade ingredients into a pitcher and whisk until smooth.

2. Trim and slice vegetables into long strips.

3. Place vegetables on a rimmed baking sheet and pour marinade over them.

4. Toss gently to coat and marinate for at least 30 minutes.

5. Preheat grill to 350°F.

6. Grill carrots first for 3-4 minutes per side.

7. Add remaining vegetables and grill 8-10 minutes, flipping once.

8. Remove with tongs and serve warm.

Cut vegetables uniformly for even cooking.

Do not overcrowd the grill.

Store leftovers in an airtight container for up to 3 days.