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Grilled Vegetables with Honey-Thyme Vinaigrette

grilled vegetables with honey thyme vinaigrette on a wooden plate


  • 2 tablespoons of red wine vinegar

  • 1/2 teaspoon of honey

  • Kosher salt

  • Pepper

  • 1 shallot, finely chopped

  • 1 teaspoon of fresh thyme, plus more for serving

  • 2 tablespoon of olive oil, plus more for brushing on the vegetables

  • 2 yellow summer squash, sliced

  • 2 zucchinis, sliced

  • 1 small eggplant, sliced

  • 2 red peppers, quartered lengthwise

  • 1 pound of asparagus



  1. Heat a grill to Medium-High. In a small bowl, whisk together vinegar, honey, and a half teaspoon each of both salt and pepper to dissolve. Stir in shallot and thyme. Let it sit while grilling the vegetables.

  2. Brush the vegetables with olive oil and season them with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 - 4 minutes per side, then transfer to a platter. 

  3. Stir two tablespoons of olive oil into the vinegar mixture; serve it over the vegetables and sprinkle with additional thyme if desired.

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