Grilled Baby Vegetables

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  • Level: Easy
  • Total: 13 min
  • Prep: 8 min
  • Cook: 5 min
  • Yield: 2 servings
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6 baby zucchini, halved lengthwise, 1/2 pound

2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound

12 baby portobello mushrooms, criminis

1/2 lemon, juiced

2 rounded teaspoons Dijon mustard

2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick)

1 tablespoon Worcestershire sauce, eyeball it

1 large clove garlic, crushed

3 tablespoons extra-virgin olive oil


  1. Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
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