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!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: best grilled vegetables, best vegetables to grill, grilled vegetables, how to grill vegetables
Servings: 4servings
Calories: 234kcal
Author: Averie Sunshine
Ingredients
Vegetables
2medium/large zucchinicut on the bias about 1/2-inch thick
2medium/large yellow squashcut on the bias about 1/2-inch thick
1large red bell peppersliced into 3/4-inch wide strips
vegetables of your choice may be substituted
3tablespoonsolive oil
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
Smoky Honey Mustard Dipping Sauce
¼cupclassic yellow mustad
¼cuphoneyor to taste
1 to 2teaspoonssmoked paprikaor to taste
1 to 2teaspoonscreole seasoningor to taste
½teaspoonkosher saltoptional 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
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.