Grilled Vegetables With Honey Mustard Dipping Sauce — Grilling gives these simply prepared vegetables the perfect amount of smoky flavor and the dipping sauce accentuates that lovely smokiness!! Healthy, fast, EASY, zero cleanup, and ready in 5 minutes!!
The BEST Grilled Vegetables
There’s no better time of year to enjoy vegetables than in the summer, in my opinion. When veggies are fresh, seasonal, and abundant they taste so good and so much better than in the dead of winter.
But if you’re like me and go a little too crazy at the grocery stores or farmer’s markets, you may wind up with a surplus on your hands. Or maybe you’re lucky enough to have an overflowing garden.
Not sure what to do with all those veggies? You should grill them of course! It’s amazing that even people who claim to ‘not really like vegetables’ will eat more of them when they’re grilled. The smoky flavor from the grill is just so good.
You can grill almost any vegetable, so if you have other veggies on hand that you want to toss on the grill or use up, go for it. When veggies are a little past their prime and maybe I don’t want them on a salad, the grill is a perfect way to salvage them. I hate throwing food away.
And if you want to jazz up your grilled vegetables, dipping them in a smoky honey mustard dipping sauce is the way to go. This easy sauce gets its smokiness from a smoked paprika and creole seasoning that’s mixed into yellow mustard and honey. I am a honey mustard girl at heart.
Grilling the veggies adds wonderful smoky flavor, and when you dip them into the smoky honey mustard it really plays up the smoky flavor profile going on!
What’s in These Grilled Vegetables?
For these easy grilled vegetables, you’ll need:
- Yellow squash
- Bell pepper
- Olive oil
- Kosher salt and pepper
And for the homemade honey mustard dipping sauce, you’ll need:
- Yellow mustard
- Smoked paprika
- Creole seasoning
- Kosher salt
How to Grill Vegetables
For some veggies, like the zucchini, yellow squash, and red peppers that are shown in the photos, I simply tossed them generously in olive oil, salt, and pepper before placing them directly on the grill grates. The same goes for mini or regular portobello mushrooms — directly on the grill grates.
For other veggies, like broccoli, cauliflower, sugar snap peas, green beans, Brussels sprouts, onion wedges, or anything that can easily fall through the grill grates, I prefer putting those types of veggies in a grill basket.
Truthfully, it’s probably easier to put zucchini and yellow squash in a grill basket too, but you don’t get those appetizing grill marks that I wanted for these photos. However, a few always end up slipping through the grill grates, which is why, overall, I am a grill basket girl.
I grill the vegetables, either when they’re directly on the grates or in a grill basket, over medium to medium-high heat for about 5 to 7 minutes, or until they’re as done as desired. It will depend on your grill, how done you like your veggies, etc.
While the veggies are grilling, I’ll quickly whisk together the honey mustard dipping sauce. Grilled vegetables are best fresh off the grill — reheated leftovers just don’t have the same flavor!
What Are the Best Vegetables to Grill?
Pretty much any veggie can be grilled! Corn, zucchini, squash, and asparagus are some of my favorite summer veggies to grill, but mushrooms, bell peppers, and broccoli also taste incredible grilled. Whatever vegetables you choose to grill, make sure to keep an eye on them and flip them when needed so they don’t burn on one side.
What Temperature Should I Grill Vegetables at?
I prefer grilling my vegetables over medium-high heat. If you keep the heat too low, the veggies will take forever to cook. And if the heat is too high, you’ll scorch the outside of your veggies while the insides remain raw.
How Do I Know When My Grilled Vegetables Are Done?
It all depends on your personal preference! I like most of my veggies crisp-tender, and to test their doneness I just stick them with a fork. Easy as that!
More Easy Grilling Recipes:
- All my favorite easy grilling recipes in one collection right here!
- Grilled Vegetables with Basil Vinaigrette — Grilling gives these simply prepared vegetables the perfect amount of smoky flavor! The basil vinaigrette is loaded with layers of flavor and ready in 1 minute! Healthy, fast, easy, minimal cleanup = the perfect recipe!
- Spicy Garlic Grilled Chicken – An easy homemade marinade made with everyday ingredients that produces super flavorful, juicy chicken! If you’re looking for a new marinade to jazz up grilled chicken, this is the one!
- Peach Chili Grilled Chicken – Tender, juicy, and full of flavor from the sweet peach preserves and chili garlic sauce! The perfect contrast! Easy, healthy, ready in 10 minutes, zero cleanup, perfect for backyard barbecues or easy weeknight dinners!
- Grilled Steak Kabobs – Juicy steak with sweet bell peppers, onions, zucchini, and pineapple for the perfect sweet-and-savory kabob! You’ll want to fire up your grill for these! Fast, easy, zero cleanup, and delish!
Pin This Recipe
Grilled Vegetables With Honey Mustard Dipping Sauce
Grilling gives these simply prepared vegetables the perfect amount of smoky flavor and the dipping sauce accentuates that lovely smokiness!
- 2 medium/large zucchini, cut on the bias about 1/2-inch thick
- 2 medium/large yellow squash, cut on the bias about 1/2-inch thick
- 1 large red bell pepper, sliced into 3/4-inch wide strips
- vegetables of your choice may be substituted
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Smoky Honey Mustard Dipping Sauce
- 1/4 cup classic yellow mustad
- 1/4 cup honey, or to taste
- 1 to 2 teaspoons smoked paprika, or to taste
- 1 to 2 teaspoons creole seasoning, or to taste
- 1/2 teaspoon kosher salt, optional and to taste
Grill the Vegetables
- Preheat grill to medium-high heat. To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
- Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until as done as desired. Exact cooking time will depend on your grill, how done you like your veggies, etc.
Make the Sauce
- To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired. Serve immediately with the grilled vegetables.
Vegetables are best fresh but extra will keep airtight in the fridge for up to 5 days and are good on salads or as snacks. Extra sauce will keep for at least 10 days airtight in the fridge.
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1350mgCarbohydrates: 34gFiber: 6gSugar: 26gProtein: 4g
Even More Grilling Recipes:
Grilled Vegetables with Basil Vinaigrette – Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor!! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT recipe!
Foil Pack Barbecue Chicken – Ready in 15 minutes and such an easy way to enjoy barbecue chicken on the grill! A delish and healthy meal made in a foil pack with zero cleanup!
Grilled Honey Mustard Chicken Kabobs – Juicy chicken and crisp vegetables coated in a sweet-and-tangy sauce! Great for parties or easy weeknight dinners! Everything tastes better grilled!
Foil Pack Lime Cilantro Salmon – Easy, ready in 10 minutes, and a foolproof way to make grilled salmon! Tender, juicy, and bursting with Mexican-inspired flavors that everyone loves!
Is would Cajun seasoning be a good substitute for Creole?
Glad it was awesome! Thank you for the 5 stars :)
There is no better way to eat veggies! The sauce would be tasty in winter with roasted veggies, too ….
It would be great with winter veggies, too, you’re right! Mmmmm roasted veggie season is almost as good as grilled veggie season :)
The zucchini and summwr squash is starting to come on like crazy now and people are dropping off bags of it at the office and I’d love to make this later in the week. The mustard sauce sounds wonderful–smoky, sweet and tangy with a slight creole kick!
Glad you are flooded with summer veggies that are homegrown from other people, a great problem to have! Enjoy all those veggies and the sauce :)
Loved this too! The honey mustard sauce is delicious with the added spices. I used asparagus, zucchini and red peppers–all so yummy on the grill.