🫑🧅🔥 Grilled Vegetables With Honey Mustard Dipping Sauce are simple to prepare and provide the perfect amount of smoky flavor, and the dipping sauce accentuates that lovely smokiness! Nutritious, 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!
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 veggies, you’ll need:
- Zucchini
- Yellow squash
- Bell pepper
- Olive oil
- Kosher salt and pepper
And for the homemade honey mustard dipping sauce, you’ll need:
- Yellow mustard
- Honey
- Smoked paprika
- Creole seasoning
- Kosher salt
How to Grill Vegetables
For larger veggies, like the zucchini, yellow squash, and red peppers shown in the pictures, I grill them directly on the grates. For others, I use a grill basket.
- Preheat the grill to medium or medium-high heat. If the heat is too low, you won’t get a nice char. However, if it’s too high, you’ll scorch the veggies.
- Toss the veggies in olive oil, salt, and pepper.
- Grill on both sides to your desired doneness. The exact cooking time will vary depending on what vegetables you use and how you like them cooked. I like most of my veggies crisp-tender, and to test their doneness, I just stick them with a fork. Easy as that!
- In the meantime, whisk all the dipping sauce ingredients in a small bowl.
- Dunk, drizzle, or dip, and enjoy!
Recipe FAQs
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, broccoli, eggplant, red onion, and even corn on the cob 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.
I could eat these all on their own. However, they’re fabulous as a side dish with main courses like spicy garlic grilled chicken, peach chili grilled chicken, or grilled steak kabobs. I also like to make extras, and store leftovers in an airtight container in the refrigerator to add to sandwiches, salads, and pasta salads for a boost of nutrients and smoky flavor.
Yes, if needed, you can use a grill pan instead. Work in batches so as not to overcrowd it, and follow the recipe the same way.
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Grilled Vegetables With Honey Mustard Dipping Sauce
Equipment
- 1 Grill
- 1 Medium Bowl
Ingredients
Vegetables
- 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
- ¼ cup classic yellow mustad
- ¼ cup honey, or to taste
- 1 to 2 teaspoons smoked paprika, or to taste
- 1 to 2 teaspoons creole seasoning, or to taste
- ½ teaspoon kosher salt, optional and to taste
Instructions
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
great
Wow, it’s yummy. Thanks for sharing this recipe. I will try at home.
Is would Cajun seasoning be a good substitute for Creole?
yes
It looks delicious. I love it and surely gonna make it on weekend.
Awesome!
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.