Grilled Vegetables With Fresh Thyme

A medley of lightly grilled potatoes, zucchini, peppers, mushrooms, and onions, enhanced with fresh thyme and a bright honey-mustard dressing—perfect for a healthy, vibrant side.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

10 baby red potatoes, halved

1 medium zucchini, halved lengthwise

4 ounces green beans, trimmed

5 to 6 baby bell peppers, stemmed, halved and seeded

1 medium red onion, quartered

6 button mushrooms, halved

2 tablespoons olive oil, divided

2 sprigs fresh thyme

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

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Directions

In a saucepan, add potatoes and enough salted water to cover. Bring to boiling; reduce heat. Simmer potatoes for 10 minutes or until just tender. Rinse with cold water; drain well.
Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Lightly brush vegetables and mushrooms with 1 tablespoon olive oil.
Place vegetables, mushrooms and thyme in a grill basket and cook for 10 minutes or until vegetables are tender, turning several times. Remove and cool slightly. Cut vegetables into ½-inch pieces and remove thyme leaves from stems.
In a large bowl, combine vegetables, thyme leaves, remaining 1 tablespoon oil, juice, mustard and honey.