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!
Servings: 4 servings
Calories: 234cal
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
Storage: 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.
Nutrition
Serving: 1serving | Calories: 234cal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 1350mg | Fiber: 6g | Sugar: 26g
