A few years ago, at a 4th-of-July barbecue, one neighbor brought a massive container of vegetables for the grill. The veggies were bathed in a yellow sauce that I glumly took to be butter.
Luckily, I was wrong. The yellow sauce was actually a mustard marinade, which meant that the veggies were suitable for vegans. Ever since the party, my family has been making those very same grilled vegetables at least once a week because they taste so good! And now you can make them too!
(I’m sure you’d get great results with other veggies, but what follows are my favorites)
-Slices of bell peppers
-Slices of zucchini (sliced as shown in the photos)
-Dijon mustard (I use Whole Foods 365 Organic Dijon)
Put all the veggies in a big plastic bag or a container with a liberal amount of mustard (and a little oil, if desired). Shake the bag/container to evenly distribute the mustard among the vegetables. Grill the vegetables on a barbecue grill (preferred method) or on a George Foreman-type grill, turning them 1/2-way through so that both sides cook evenly. Make extra, as these babies go quickly!