Grilled Vegetable Platter
“The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables’ flavour.” —Heidi Hall, North St. Paul, Minnesota
| Servings | Prep Time | Cook Time |
| 6servings | 20minutes | 10minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1/4 cup olive oil
- 2 tablespoons honey
- 4 teaspoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- dash salt
- 1 pound 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 wedges
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature.
- Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.
- Place vegetables on a large serving plate. Drizzle with remaining marinade.
Recipe Notes
