Best 2 Honey Grilled Vegetables Recipes

**Grilled vegetables are a delicious and healthy side dish that can be enjoyed all year round. Honey grilled vegetables are especially flavorful and juicy, thanks to the natural sweetness of the honey. This article provides three different recipes for honey grilled vegetables, each with its own unique flavor profile.**

**The first recipe is for a simple honey garlic grilled vegetable skewer. This recipe uses a variety of vegetables, including bell peppers, zucchini, and mushrooms, which are skewered and then grilled until tender. The vegetables are then brushed with a honey garlic sauce and grilled for a few more minutes, until the sauce is caramelized. The result is a flavorful and colorful dish that is perfect for a summer cookout.**

**The second recipe is for a honey balsamic grilled vegetable salad. This salad uses a variety of roasted vegetables, including carrots, parsnips, and Brussels sprouts, which are tossed with a honey balsamic vinaigrette. The salad is then topped with crumbled goat cheese and toasted walnuts. This salad is a delicious and healthy way to enjoy your favorite grilled vegetables.**

**The third recipe is for a honey mustard grilled vegetable wrap. This wrap uses grilled vegetables, such as zucchini, bell peppers, and onions, which are wrapped in a tortilla with honey mustard dressing. The wrap is then grilled until the tortilla is golden brown and the vegetables are heated through. This wrap is a quick and easy lunch or dinner option that is perfect for busy weeknights.**

Here are our top 2 tried and tested recipes!

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables image

Provided by Ming Tsai

Categories main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

Steps:

In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
WINE: Rosemont GSM, Australia

HONEY-GRILLED VEGETABLES

Honey-Grilled Vegetables image

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

12 small red potatoes, halved
1/4 cup honey
3 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 zucchini, cut into quarters
1 medium eggplant, sliced 1/2-inch thick
1 green bell pepper, cut vertically into eighths
1 red bell pepper, cut vertically into eighths
1 large yellow onion, sliced into 1/2-inch thick pieces

Steps:

Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Marinate the vegetables in the honey-based sauce for at least 30 minutes: This will help them absorb the flavor of the sauce.
Grill the vegetables over medium heat: This will prevent them from burning.
Turn the vegetables frequently: This will help them cook evenly.
Serve the vegetables immediately: This will ensure that they are at their best.

Conclusion:

Honey-grilled vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are perfect for summer cookouts or any other time you want to enjoy a tasty and nutritious meal. With a few simple ingredients and a little bit of time, you can easily make this delicious dish at home. So next time you are looking for a healthy and flavorful side dish, give honey-grilled vegetables a try!