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Step 1
Combine all ingredients in a heavy sauce pan. Whisk over medium heat until butter melts and sauce is well blended.
Step 2
Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Step 3
Cut zucchini, carrots and onions about 1/4" thick.
Step 4
Slice bell peppers into quarters
Step 5
Skewer the mushrooms if using small mushrooms or remove tough center stem if grilling portobello mushrooms.
Step 6
Brush both sides of veggies with marinade. They can be wrapped and refrigerated if making them ahead. Remove from fridge about 30 minutes before grilling.
Step 7
Over a medium heat, begin grilling vegetables starting with thickest vegetables first (carrots) and end with the most delicate last. (Asparagus needs just a few minutes)
Step 8
If there's extra sauce, reheat it and serve it on the side or drizzle over warm vegetables.