This Grilled Vegetable Marinade with lemon and thyme is the perfect marinade and basting sauce for summer! It’s also Paleo, Keto, low-carb and Whole30 compliant!
This is a do-over of one of my very first posts, Grilligan’s Island. I didn’t like my photos the first time, so now, 8 years later, I’ve re-done it. (This post was originally published on June 29th, 2011 and August 12, 2013. It has been updated to contain nutritional information, and contains affiliate links)
Perfect for any diet or lifestyle
I’ve also made a minor change to this marinade to make this Paleo friendly and Whole30 compliant; simply substitute the butter for clarified butter or ghee. Make sure that you check your mustard if you are being really strict! If you’re following a low-carb or keto diet, you won’t need to change a thing!
Not interested in the dietary labels? It’s just another method to indicate that this is a simple and unprocessed recipe. The ingredients are just butter, olive oil, chopped shallots, mustard, lemon juice and fresh thyme, which makes it a healthy addition to any meal.
I love to make a large platter of these grilled vegetables for a big summer BBQ, but even if I make this amount, just for my family , they’ll end up eating twice as many vegetables when I serve them grilled with this amazing basting sauce. Seriously, what you don’t devour the first night is great the following day in an omelet or salad.
This marinade is perfect for a variety of vegetables!
While not low carb, sweet potatoes or corn on the cob would be great as well, (but not low-carb). If I purchase small mushrooms, I’ll skewer them, but this time, I found some really big brown mushrooms which I sliced. Big Portobello mushrooms would be fabulous too! Asparagus, mushrooms and the onions are everyone’s favorites.
I made this platter last week for dinner with some grilled chicken for my family of four. Of what you see here, all the mushrooms were eaten, (about a pound), all of the zucchini (2), one whole onion and nearly all of the bunch of asparagus.
We had leftover bell peppers and carrots and eggplant. (Spencer hates eggplant…I’m not really sure why I torture him with it!) I like to put the left-over grilled vegetables in sandwiches or in salads. The following night I ate a large plate of them with feta cheese for my dinner. These vegetables go well with Greek Grilled Chicken or Rosemary Shrimp.
This grilled vegetable marinade with lemon and thyme recipe comes from Bon Appetit, from about 1993?
Some of the items used in this post are available at my Amazon Affiliate store. for your convenience, at no additional cost to you.
- 1/2 cup 1 stick butter, diced (if Paleo or Whole30, use clarified butter)
- 1/3 cup chopped shallots
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh thyme
- 1 tablespoons grated fresh lemon peel
- 2 onions sliced 1/4" thick
- 2 zucchini sliced vertically, 1/4" thick
- 3 bell peppers cut into quarters
- 1 bunch asparagus spears ends trimmed
- 1/2 pound mushrooms brown, white or 2 portabellos
- 2 carrots slices or wedges
Combine all ingredients in a heavy sauce pan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Cut zucchini, carrots and onions about 1/4" thick.
Slice bell peppers 1/4's.
Skewer the mushrooms.
Brush veggies with marinade and grill until done.
Serve with extra sauce.