How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Marinated Grilled Vegetable Medley?

You need 8 ingredients. The key ingredients include: 2 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 teaspoon herbes de Provence, and more.

Is Marinated Grilled Vegetable Medley suitable as general?

Yes, Marinated Grilled Vegetable Medley falls under the General category and is a great choice for this type of meal.

How do I store leftover Marinated Grilled Vegetable Medley?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Grilled Vegetable Medley Recipe

Name: Marinated Grilled Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Worcestershire sauce; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 teaspoon herbes de Provence; 1/4 teaspoon pepper; 3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices; 3 small yellow summer squash, cut lengthwise into 1/2-inch slices; 2 cups fresh sugar snap peas

Try this homemade Marinated Grilled Vegetable Medley recipe the whole family will love. Made with Worcestershire sauce, olive oil, mustard and herbes. E…

This Marinated Grilled Vegetable Medley relies on simple, everyday ingredients such as worcestershire sauce, olive oil, dijon mustard and herbes de provence. It comes together quickly and makes 4 servings, at about 483 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
1/4 teaspoon pepper
3 baby eggplants or 1 medium eggplant, cut lengthwise into 1/2-inch slices
3 small yellow summer squash, cut lengthwise into 1/2-inch slices
2 cups fresh sugar snap peas

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Quick Info

Servings
4 servings
Calories
483 kcal
Category
General

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