Grilled Vegetable Platter

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 vote

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

How to Make Grilled Vegetable Platter

Step-by-Step

1In 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.}
2Place 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.
3Transfer to a large serving platter. Sprinkle with pepper and salt.

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