Make the marinade: Add olive oil, balsamic vinegar, dijon, honey/maple syrup, and garlic in a small mason jar. Mix to combine. Set aside.
Prep the vegetables: Add chopped vegetables in a large bowl. Pour half of the marinade on top and mix to combine. Season generously with salt and pepper.*
Grill the vegetables over medium heat until they’re tender and caramelized on the outside. You can use a grill pan on your stove if desired, otherwise I’d suggest using a grill basket if you’re using a grill.
Remove the vegetables from the grill and place them back into the large bowl they were marinated in. Pour the rest of the marinade on top, or serve on the side for dipping.
*You can grill right after you pour the marinade on top, or you can let the vegetables sit in the marinade for an hour or so and then grill.