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Grilled Vegetable Platter Recipe
Grilled Vegetable Platter Recipe photo by Taste of Home

Grilled Vegetable Platter Recipe

Read Reviews (32)
4.74 32
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place vegetables on a large serving plate. Drizzle with remaining marinade. 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.
Originally published as Grilled Vegetable Platter in Simple & Delicious May/June 2009, p53

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.

Reviews for Grilled Vegetable Platter(32)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 6, 2014

This was a good but not great dish. I thought the squash was too mushy but that may been my fault for cutting them too thin (will cut 1/2 inch or thicker next time). The asparagus and carrots were great. Next time I may only use those two vegetables.

MY REVIEW
Reviewed Jul. 1, 2013

I love this and I am not a healthy food eater. Whatever is left can be either reheated or I prefer it cold. My mom is grill phobic so when I made it I just zapped the veggies in the microwave checking every two minutes for desired tenderness. My sister made the recipe but put the veggies in the oven. Both of us had a different small amount other vegetables which we each added, snowpeas, green beans and beets.

Great however you alter it.

MY REVIEW
Reviewed Jun. 5, 2013

(Sorry for the typos on my review.)

MY REVIEW
Reviewed Jun. 5, 2013

My mom is strictly a meat and potatoes type of person. At 98 she can be without thre holier than thou health gestapo getting on her case. she says she actually ate the fairly large portion I put on her pate and fed half her top sirloin to the dog. This is exceptionally good.

MY REVIEW
Reviewed May. 8, 2013

My favorite food is grilled veggies but I don't usually marinate then. I'll just toss them a few minutes before cooing them. I made this Monday night but I used apple cider vinegar in place because I didn't have balsamic and added onion powder. Delish!! :) Always marinating now! haha

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