A perfect side for your dinner tonight, these mustard-marinated grilled veggies will please the whole family!
Mustard-Marinated Grilled Veggies
- 2 garlic cloves (unpeeled)
- 3 tablespoons scallions or green onions (finely minced)
- 1/2 cup Dijon mustard
- 1/4 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 teaspoonsugar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint grape tomatoes
- 1 red bell pepper (stemmed, seeded, cut into 1-inch-wide strips)
- 1 yellow bell pepper (stemmed, seeded, cut into 1-inch-wide strips)
- 1 yellow squash (cut into quarters lengthwise, seeded, then cut into thirds crosswise)
- 1 medium red onion (cut into 1/2-inch-thick rounds)
- 3 (8-inch) bamboo or metal skewers
- If using bamboo skewers, soak them in cold water for at least 30 minutes.
- In a small skillet, cook the garlic over medium heat until browned in spots. Remove from the heat. When cool enough to handle, peel and mince. Transfer to a medium bowl and whisk in the scallions, mustard, wine, oil, sugar, salt, and pepper to make the marinade.
- Skewer the tomatoes. Put the tomatoes, bell pepper, squash and onion in a 9 inch x 13 inch baking pan. It’s fine if they’re stacked up. Drizzle the marinade over the vegetables and toss well to evenly coat. Marinate at room temperature for at least 30 minutes and up to 2 hours.
- Heat an outdoor grill to high.
- Wipe off excess marinade from the vegetables, reserving the marinade, and arrange the vegetables in a single layer on the grill grate. Cook for 2 minutes, then flip and cook for 2 minutes more. The tomatoes should blacken in spots and pop, and the peppers and squash should brown but still be crisp-tender.
- Transfer the tomatoes, peppers, and squash to a serving dish. Move the onions to a cooler part of the grill or turn the heat down to medium. Continue cooking the onions until evenly browned and cooked through, about 7 minutes more.
- Serve the vegetables with the reserved marinade.