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Best Veggie Marinade

Best veggie marinade for grilled vegetables—balsamic, lemon, garlic, and Dijon make a glossy, flavorful coating. Marinate for 30 minutes (or up to 2 hours) and grill until tender with charred edges.
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Prep Time 5 minutes
marinating 30 minutes
Total Time 35 minutes
Servings: 1 cup
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

olive oil
  • 0.5 cup olive oil Use extra-virgin if available for better flavor.
balsamic vinegar
  • 0.25 cup balsamic vinegar Adds tangy depth to the marinade.
lemon juice
  • 2 tbsp lemon juice Brightens and balances the vinegar.
garlic
  • 3 garlic Minced for even distribution.
dijon mustard
  • 1 tbsp Dijon mustard Helps emulsify the marinade.
honey
  • 1 tbsp honey Sweetens for caramelizing on the grill.
dried oregano
  • 1 tsp dried oregano Herbaceous, savory aroma.
dried basil
  • 1 tsp dried basil Aromatic, lightly sweet herbal note.
red pepper flakes
  • 0.5 tsp red pepper flakes Adjust heat to taste.
salt and pepper
  • 0.25 tsp salt Add until seasoning tastes right.
  • 0.25 tsp pepper Add until seasoning tastes right.

Method
 

Make the marinade
  1. Whisk olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, dried basil, and red pepper flakes in a bowl until well combined and emulsified, with the mixture turning glossy and uniform.
Marinate and grill
  1. Pour the marinade over prepared vegetables (zucchini, bell peppers, mushrooms, onions) in a large bowl or zip-top bag and toss until evenly coated so each surface looks lightly glossy.
Marinate
  1. Cover and marinate for 30 minutes, or refrigerate up to 2 hours so the vegetables absorb flavor.
Grill
  1. Grill vegetables over medium-high heat until tender and charred, turning as needed for color on multiple sides.
Finish with extra flavor
  1. Brush vegetables with any remaining marinade during grilling so the exterior looks slightly tacky and more deeply flavored, then serve.

Notes

Pro tip: For best char and flavor, let vegetables sit at room temperature for 10 minutes before grilling after marinating. Refrigerate leftover marinade in a sealed container for up to 3 days (do not reuse marinade that touched raw vegetables). Freezing is not recommended because the oil-vinegar emulsion can separate. For a lower-sugar option, replace honey with an equal amount of maple syrup or omit for a more tangy profile.