Monday, 25th May 2020

This Month's Magazine
Grilled Veggies with Honey & Thyme Vinaigrette

Grilled Veggies with Honey & Thyme Vinaigrette

This month we recommend a quick to prepare yet appetizing summer meal.


  • 2 tbsp. red wine vinegar
  • 1/2 tsp. honey
  • Kosher salt
  • Pepper
  • 1 shallot, finely chopped
  • 1 tsp. fresh thyme, plus more for serving
  • 2 tbsp. olive oil, plus more for brushing vegetables
  • 2 yellow summer squash, sliced
  • 2 zucchini, sliced
  • 1 small eggplant, sliced
  • 2 red peppers, quartered lengthwise
  • 1 lb. asparagus



  1. 1. Heat grill to medium-high. In small bowl, whisk together vinegar, honey and 1/2 teaspoon each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.
  2. Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just  tender, 2 to 4 minutes per side; transfer to platter.
  3. Stir 2 tablespoon oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired.

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