What's Cookin'? Patty's Summer Vegetable Marinade [RECIPE]

It's summer grilling season and our friend Patty Millay is serving up a delicious, grill-inspired recipe! Now, as you know, it's quite common for folks to marinate meat before tossing it on the grill, but Patty is serving up a delicious marinade for your veggies. It's tangy, sweet and versatile. Check this out!

From Patty:

The garden is planted and I want to be ready the minute my veggies are ready to pick! This marinade is just perfect for adding that little something special to your summer veggies and it won't heat up your kitchen!

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SUMMER VEGETABLE MARINADE

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper

GRILLED VEGETABLES

1 pound carrots halved or quartered lengthwise
1 pound asparagus trimmed
2 zucchini quartered lengthwise
2 yellow squash quartered lengthwise
1 large red bell pepper cut into ½ inch strips

Directions:

To Make the Marinade:

Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)

For the Best Grilled Vegetables:

Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
Meanwhile, preheat the grill to medium heat, about 350 degrees F.
Once the grill is hot, place the carrots on first, laying them across the grates so they don’t fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.