In a medium bowl, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Add dried thyme, garlic powder, smoked paprika, and salt & pepper. Whisk for about 30 seconds until emulsified.

Wash and prepare your choice of vegetables. Halve carrots lengthwise, trim asparagus ends, slice zucchini and yellow squash into half-moons, and cut bell pepper into strips.

Place prepared vegetables in a shallow dish, pour marinade over them, and toss until well-coated. Let sit for 30 minutes.

Preheat the grill to medium heat (350°F to 400°F) and ensure grates are clean.

Place marinated carrots on the grill and cook for about 3-4 minutes on each side until tender.

After carrots, add remaining vegetables and grill for 8-10 minutes, flipping halfway through.

Transfer grilled vegetables to a serving platter and squeeze fresh lemon juice over the top before serving.