Best 2 Honey Grilled Vegetables Recipes

If you're looking for a delicious and healthy meal that's perfect for a summer cookout or potluck, look no further than honey grilled vegetables. Skewers of colorful veggies, basted with a sweet and savory honey glaze, are grilled to perfection, creating a dish that's bursting with flavor. With a variety of vegetables to choose from, including bell peppers, onions, zucchini, and mushrooms, this recipe is sure to please everyone at your gathering. So fire up the grill and get ready to enjoy the best honey grilled vegetables you've ever tasted!

Check out the recipes below so you can choose the best recipe for yourself!

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 the right vegetables: Not all vegetables are created equal for grilling. Some, like asparagus, broccoli, and zucchini, hold up well on the grill and develop a nice char. Others, like leafy greens and tomatoes, are best avoided as they tend to wilt or burn.
Cut the vegetables evenly: This will help them cook evenly on the grill. For longer vegetables like asparagus or zucchini, cut them into 1-inch pieces. For smaller vegetables like mushrooms or cherry tomatoes, leave them whole.
Marinate the vegetables: Marinating the vegetables in a mixture of olive oil, herbs, and spices will help them to flavor and prevent them from drying out on the grill. Marinate the vegetables for at least 30 minutes, or up to overnight.
Preheat the grill: A hot grill is essential for getting a good char on the vegetables. Preheat the grill to medium-high heat before adding the vegetables.
Cook the vegetables in batches: If you're grilling a lot of vegetables, cook them in batches so that they don't overcrowd the grill. This will help them to cook evenly and prevent them from steaming.
Flip the vegetables halfway through cooking: This will help them to cook evenly on all sides.
Season the vegetables after cooking: Once the vegetables are cooked, season them with salt, pepper, and any other desired seasonings.

Conclusion:

Honey-grilled vegetables are a delicious, healthy, and easy-to-make side dish that can be enjoyed with a variety of meals. By following these tips, you can make sure that your grilled vegetables are perfectly cooked and full of flavor. So next time you're looking for a quick and easy way to add some extra vegetables to your meal, give honey-grilled vegetables a try!