Grilled Vegetable Platter
By
Nancy Faivre
@daisylady3
1
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.
Ingredients
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1/4 colive oil, extra virgin
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2 Tbsphoney
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1 Tbspbalsamic vinegar
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1 tspdried oregano
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1/2 tspgarlic powder {optional}
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1 lbfresh asparagus, trimmed
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3 smallcarrots, cut in half lengthwise
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1 largesweet red pepper, cut into 1-inch strips
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1 mediumyellow summer squash, cut into 1/2 inch slices
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1 mediumred onion, cut into four wedges
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1/8 tsppepper
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dash(es)salt
How to Make Grilled Vegetable Platter
- 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.}
- 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.
- Transfer to a large serving platter. Sprinkle with pepper and salt.
About Grilled Vegetable Platter
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
