It’s Grilling Time! Mixed Vegetable Grill with Balsamic-Honey Marinade

by Paula | May 31, 2013 1:32 am

Grilling is a nostalgic thought of summer, and the perfect season for it is right around the corner.  I love grilling protein, pizza and vegetables for the smoky flavor it imparts, and the glow that grows in my heart from the memories.

Marinating firm seafood and lean protein before grilling imparts great flavor to the meat.  Adding a tablespoon of olive oil to the marinade helps reduce it sticking to your cleaned grill. 

Marinating vegetables such as corn, potatoes, eggplant, zucchini, onion, jicama, asparagus, green beans, and acorn squash in 2 tablespoon olive oil with fresh herbs such as rosemary, thyme, cilantro, and basil or freshly cut garlic which gives a fresh flavor.  You can add a pinch of sea salt, freshly ground pepper or cayenne.  If your veggies are thin, use a grill pan to keep them from scorching or falling between the grill grate.

Do regular maintenance if you have a gas grill to ensure your safety and make sure that the grill is working to its best ability.  Also, make sure your gas tank is full before guests arrive, or dinner may be…late.

Here is a delicious recipe in the Big Bob Gibson’s BBQ Book, by Chris Lilly.

Mixed Vegetable Grill with Balsamic-Honey Marinade:

Makes 8 servings

Marinate- 3 hours

Cooking Time- 10 minutes

2 yellow summer squash

2 green zucchini

1 eggplant

1 red bell pepper (seeded & cored)

1 yellow bell pepper (seeded & cored)

1 red onion

4 Roma tomatoes

1 lb. button mushrooms


¾ cup balsamic vinegar

¾ cup vegetable oil (I would reduce this amount to 1/3 cup, and I would use olive oil for heart health)

¾ cup honey (I would reduce to 1/3 just for sugar sake- it would still be plenty sweet)

1 tbsp. salt

2 tsp. black pepper

3 tbsp. chopped flat-leaf parsley

*I would add 2 large rosemary stalks to marinate and grill for flavor, smell and then put fresh ones on the serving tray.

Per serving 209 cal

Fat- 10g.


Carb- 30g

Fiber-6 g

Sodium- 599mg

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