Grilled vegetable marinade with lemon, thyme and butter

4.93 from 14 votes

Grilled vegetable marinade with lemon, thyme and butter

Grilled Vegetables with Lemon Thyme Butter, recipe adapted from Bon Appetit circa 1993. This recipe makes enough marinade for the amount of vegetables listed. Recipe can be doubled.

Prep Time15

Cook Time20

Total Time35

Course: Mediterranean

Cuisine: Vegetarian

Servings:

Calories: 155kcal

Author: Cynthia

Ingredients

Grilled Vegetable Marinade

4 ounces unsalted butter diced (if Paleo or Whole30, use clarified butter)
1/3 cup shallots chopped
1/3 cup olive oil
3 Tablespoons Dijon mustard
4 Tablespoons lemon juice about 1
1 Tablespoons lemon zest
2 Tablespoons fresh thyme chopped
Kosher salt and black pepper to taste

Vegetables for Grilling

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
3 carrots sliced vertically or into wedges

Instructions

Grilled Vegetable Marinade

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.)

Vegetables

Cut zucchini, carrots and onions about 1/4" thick.
Slice bell peppers into quarters
Skewer the mushrooms if using small mushrooms or remove tough center stem if grilling portobello mushrooms.
Brush both sides of veggies with marinade. They can be wrapped and refrigerated if making them ahead. Remove from fridge about 30 minutes before grilling.
Over a medium heat, begin grilling vegetables starting with thickest vegetables first (carrots) and end with the most delicate last. (Asparagus needs just a few minutes)
If there's extra sauce, reheat it and serve it on the side or drizzle over warm vegetables.

Video

Nutrition