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Grilled Vegetables
These perfectly grilled vegetables taste even better with a side of mustard dipping sauce. Serve this recipe and watch it become your family’s favorite and most awaited side dish on barbecue weekends!
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15m
8 
EASY
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Ingredients
2 small-sized marrows
8 cherry tomatoes
8 radishes
100 g button sized mushrooms
2 medium-sized red onions, quartered
2 colored bell peppers, cubed
1 tbsp vegetable oil
1 tbsp olive oil
1 tsp oregano
Salt-to-taste
Black pepper-to-taste
_To prepare the sauce:
½ cup American Garden U.S Mustard
4 tbsp Dijon mustard
2 tbsp American Garden U.S Ketchup
2 tbsp American Garden Barbecue Sauce – Original
2 tbsp honey
1 tsp American Garden Worcestershire sauce
¼ tsp cayenne
¼ tsp salt
¼ tsp black pepper
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Preparation
In a mixing bowl, combine American Garden mustard with Dijon mustard, American Garden ketchup, honey, American Garden Worcestershire sauce and American Garden Original Barbecue sauce. Season mixture with salt, cayenne and black pepper then refrigerate until needed.
Cut 4 cherry tomatoes and 4 radishes into slices.
Skewer the vegetables alternately until the quantity is finished. Lightly brush your grill with vegetable oil so the vegetables won’t stick.
In a mixing bowl, combine the olive oil, oregano, salt and black pepper. Brush the mixture over the vegetables.
Grill the vegetables for 10 min, turning them occasionally until perfectly cooked from all sides.
Place vegetable skewers in a serving dish. Serve alongside the mustard sauce and enjoy!