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Grilled Vegetable Platter

 Grilled Vegetable Platter
The best of summer in one dish! These pretty veggies are meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the flavor. —Heidi Hall, North St. Paul, MN
6 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • In a small bowl, whisk the first seven ingredients. Place 3
  • tablespoons marinade in a large resealable plastic bag. Add
  • vegetables; seal bag and turn to coat. 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 8-12 minutes or until
  • crisp-tender, turning occasionally.
  • Place vegetables on a large serving plate. Drizzle with remaining
  • marinade.

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Grilled Vegetable Platter (continued)

Directions (continued)

  • Yield: 6 servings.
Editor's 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.
Nutritional Facts: 1 serving equals 144 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.