Grilled veggie marinade
By Henny Shor, Jerusalem Post, April 18, 2026
Marinade tips that make it easy
Prep ahead: Marinades can be prepared a day or two in advance and stored in the fridge.
Label clearly: If making a few marinades, label them so they don’t get mixed up.
Room temp: Bring marinades to room temperature before using so they coat evenly.
Marinate early: Prep proteins earlier in the day so everything is ready to grill.
Timing matters: Vegetables can marinate longer, while fish needs just a short time.
Easy cleanup: Use zip-top bags or containers for easy coating and cleanup.
Once the marinades are done, you’re basically ready!
Grilled veggie marinade
I’m one of those people who like vegetables with a bit of crunch, not soft and mushy. That’s why grilling is my favorite way to prepare them. They cook just enough to bring out their natural sweetness while still keeping that texture. And when you add a simple marinade like this one, you get a bold flavor with very little effort.
Yields 4-6 servings.
Ingredients:-
½ cup olive oil
¼ cup balsamic vinegar
2 Tbsp. Dijon mustard
3 Tbsp. date syrup
1 Tbsp. garlic powder
1 tsp. sriracha (hot sauce), optional
1 tsp. kosher salt
½ tsp. ground black pepper
3 carrots, peeled and sliced into strips
1 can baby corn
2 zucchini, cut into sixths
2 yellow peppers, cut into strips
1 red pepper, cut into strips
Directions:-
Whisk together the olive oil, balsamic vinegar, Dijon mustard, date syrup, garlic powder, salt, and pepper until well combined. Reserve a few tablespoons of the marinade and set aside. Add the vegetables to the remaining marinade and toss well so everything is evenly coated. Let sit for at least 20 minutes, or longer if you have the time.
Grill over medium heat, turning occasionally, until the vegetables are tender but still slightly crisp, with nice grill marks and caramelized edges. Remove from the grill and brush with the reserved marinade just before serving for an extra layer of flavor.
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Enjoy!  |
