Balsamic Dijon Grilled Vegetables
If you plan to roast a large amount of vegetables, increase the amount of marinade by fifty percent or even double it.


  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • minced rosemary and thyme, fresh if available
  • vegetables for roasting: zucchini, eggplant, portobellos, asparagus, plum tomatoes, scallions, carrots, peppers, onion, etc.


  1. Prepare vegetables by cleaning and slicing into thick strips. (Plum tomatoes may be halved lengthwise, carrots peeled and cut into strips, gills removed from portobellos and left whole, scallions left whole.)
  2. Mix the first three ingredients in a zipper top bag or bowl. Add vegetables and toss to coat. Allow to marinade for a half an hour or so. Longer is fine.
  3. Remove to a baking sheet and sprinkle veggies with salt, pepper, rosemary, and thyme.
  4. Grill over medium-high heat until the vegetables have nice grill marks and are crisp-tender.

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