A delightful mix of grilled baby vegetables, enhanced with a tangy and savory marinade, perfect for any occasion.
Preheat your grill pan or outdoor grill to medium-high heat.
Ensure the grill is hot enough to create char marks on the vegetables.
Slice the baby zucchini and eggplants into halves lengthwise, and clean the mushrooms.
Uniformly sized pieces cook more evenly, so aim for similar sizes.
In a mixing bowl, combine the Dijon mustard, soy sauce, minced garlic, and olive oil to create the marinade.
Whisk the marinade well to ensure all ingredients are fully combined.
Brush the marinade over the vegetables, ensuring they are evenly coated.
Let the vegetables sit in the marinade for a few minutes to absorb the flavors.
Place the vegetables on the grill and cook for 2-3 minutes on each side until tender and charred.
Avoid overcrowding the grill to ensure even cooking.
Arrange the grilled vegetables on a serving platter and serve warm.
Garnish with fresh herbs like parsley or basil for added freshness.
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