Grilled Vegetable Platter

Name: Grilled Vegetable Platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Six
Cuisine: American
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

By Nancy Faivre
@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.

Rating:

★★★★★ 1 vote5

Comments:

3 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
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How to Make Grilled Vegetable Platter

Step-by-Step

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.

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