Tuesday, May 8, 2012

Grilled Vegetable Platter

A fun and easy way to have vegetables!  The grilling bringing out the natural sweetness and the balsamic vinegar seasoning is the perfect touch.  The recipe is from Taste of Home.
Grilled Vegetable Platter Recipe
1/4 cup olive oil
2 tablespoons honey
1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
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 four wedges
1/8 teaspoon pepper
Dash salt

In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano, and garlic powder.  Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables.  Seal bag and turn to coat; refrigerate for 1-1/2 hours.  Cover and refrigerate remaining marinade.

Places 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.  Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt.  Yield: 6 servings.

NOTE:  If you do not have a grilling grid, use a disposable foil pan.  Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.  (This is what I did and it worked great!)


  1. That does look delicious Kendra! Can't wait to try the two recipes :-)

  2. We liked this recipe, and I loved the easy clean-up! We probably should have used 2 foil pans, because our 1 pan was rather full and it took a long time for the veggies to cook.