By Ali Slagle
- Total Time
- 25 minutes, plus grill heating
- Rating
- 4(495)
- Notes
- Read community notes
You’ll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.
Featured in: Ditch Marinating for Delicious (and Faster) Summer Grilling
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Ingredients
Yield:4 to 6 servings
- ¾cup extra-virgin olive oil, plus more for greasing
- ¼cup red wine vinegar or sherry vinegar
- 2tablespoons plus 2 teaspoons whole-grain mustard
- 1large shallot, thinly sliced
- Kosher salt and black pepper
- 2pounds grilling vegetables, such as peppers (bell, shish*to, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
286 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
Step
2
While the grill is heating, make the marinade: In a medium bowl, combine ¾ cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
Step
3
When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
Tip
- Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
Ratings
4
out of 5
495
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Cooking Notes
Es
So good on a hot night. I used radicchio, asparagus, onions, peppers, snap peas, fennel (it's called cleaning out the refrigerator crispers) and served it all with grilled fish fillets. Delicious and a great way to fill up on veggies instead of carbs. I reduced the amount of vinegar by a little and added garlic. I would like the mustard flavor a bit more pronounced.
mag
I use grapeseed oil spray on a grilling plate I use, which goes on tope of the grill grates . Grapeseed oil is meant for higher temperatures. You can also spray it directly on the grill grates before you turn on the flames.
sue
Dan, I’m sure you could do them in oven and maybe broil at end for that char that a grill would give? I’d look up a recipe for roasted veggies (like broccolini?) and use that as a guide. When I roast veggies I always put the sheet pan in oven while it’s heating up so that you get a little sizzle on veggies when you add them to pan
michael Bloom
No reason to oil the grates if you oil the food.
lindy
We had made this a few times and always love! This past weekend we used red onion, 6 green onions cut in half, 2 zucchini, and broccoli. Everyone raved about the vegetables! We served with the citrus skirt steak (although we prefer flank steak so used that instead). We let the veggies sit in the citrus sauce after. Delish! We use this recipe as a guide and sub in whatever veggies are in season or that we have on hand.
RC
So easy and so good! Love the marinade after grilling technique. Will be adding this into the summer repertoire.
tramy
This was good and will go into our regular rotation. I think you could use pretty much any vegetable combo. I did use a bit less oil based on the comments. I tasted the marinade when I first made it and thought it was going to be too tangy, but once it was mixed with the grilled vegetables, the tanginess was less pronounced.
janisani
a really great and useful technique! with baby zucchini, I kept them whole but slashed them a couple times so the marinade would penetrate.
Rebecca
Less olive oil next time but quite deliciousI doubled the vegetable
Taylor
Such an easy way to elevate already perfect grilled veggies. Even better topped with a little pesto, served with burrata or ricotta with lemon & olive oil. I lightly charred a couple green onions, chopped them up and added to the marinade.
dotti
Too oily, otherwise fine. Didn’t use hot peppers.
VermonterK
This was fantastic, simple, and also amazing reheated. Putting the veggies in the marinade AFTER grilling is genius, the oil doesn't make flare ups and they absorb more flavor. This is high on the keeper list to make the best use of all our delicious CSA veggies.
kat
It was delicious!
Ainsley
I watched an Italian friend do something like this, but he did not oil or season the veggies prior, just used the marinade as they came hot off the grill. We have had great success just making sure the grill grates are well seasoned, then pouring the marinade right over the grilled veggies. Delicious! Any veggies left over make a fantastic sandwich with a fresh mozzarella slice the next day!
GG
Made this tonight to serve tomorrow to friends for lunch. So yummy and easy.
sue
Dan, I’m sure you could do them in oven and maybe broil at end for that char that a grill would give? I’d look up a recipe for roasted veggies (like broccolini?) and use that as a guide. When I roast veggies I always put the sheet pan in oven while it’s heating up so that you get a little sizzle on veggies when you add them to pan
Jennifer O
Veggies grill nicely on the stove in my cast iron Lodge grill pan.
Dan
I don't have a grill, but this looks awesome. Are there any recommendations for doing this in an oven, or does it only work on the grill?
Es
So good on a hot night. I used radicchio, asparagus, onions, peppers, snap peas, fennel (it's called cleaning out the refrigerator crispers) and served it all with grilled fish fillets. Delicious and a great way to fill up on veggies instead of carbs. I reduced the amount of vinegar by a little and added garlic. I would like the mustard flavor a bit more pronounced.
lindy
We had made this a few times and always love! This past weekend we used red onion, 6 green onions cut in half, 2 zucchini, and broccoli. Everyone raved about the vegetables! We served with the citrus skirt steak (although we prefer flank steak so used that instead). We let the veggies sit in the citrus sauce after. Delish! We use this recipe as a guide and sub in whatever veggies are in season or that we have on hand.
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