Grilled Vegetable Platter

Nancy Faivre

By
@daisylady3

I found this recipe last summer on Taste of Home and we really love it! You can put any vegetables you like, you don’t have to stick to these. We really love it on the grill because you get all of those wonderful grilled flavors, but have also made it in the oven when it wasn't possible to use the grill. Yummy! You can just add a meat for a full meal or if you're a vegetarian this is a meal by itself.


Featured Pinch Tips Video

Comments:

Serves:

Six

Prep:

20 Min

Cook:

15 Min

Method:

Grill

Ingredients

1/4 c
olive oil, extra virgin
2 Tbsp
honey
1 Tbsp
balsamic vinegar
1 tsp
dried oregano
1/2 tsp
garlic powder {optional}
1 lb
fresh asparagus, trimmed
3 small
carrots, cut in half lengthwise
1 large
sweet red pepper, cut into 1-inch strips
1 medium
yellow summer squash, cut into 1/2 inch slices
1 medium
red onion, cut into four wedges
1/8 tsp
pepper
dash(es)
salt

Directions Step-By-Step

1
In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours. {I usually make it in the morning and just marinade all day.}
2
Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.
3
Transfer to a large serving platter. Sprinkle with pepper and salt.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy