Grilled Vegetables

October 24, 2017
Grilled VegetablesGrilled Vegetables
Preparation Time
Cook Time

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!


  • ‎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


  1. ‎1- 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.‎
    ‎2-‎ Cut 4 cherry tomatoes and 4 radishes into slices.‎
    ‎3-‎ Skewer the vegetables alternately until the quantity is finished. Lightly brush your grill with ‎vegetable oil so the vegetables won’t stick.‎
    ‎4-‎ In a mixing bowl, combine the olive oil, oregano, salt and black pepper. Brush the mixture over ‎the vegetables.‎
    ‎5-‎ Grill the vegetables for 10 min, turning them occasionally until perfectly cooked from all sides.‎
    ‎6-‎ Place vegetable skewers in a serving dish. Serve alongside the mustard sauce and enjoy!‎


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