Grilled Vegetable Platter
30 min·American
Grilled Vegetable Platter
Ingredients
Vegetables
- 1 pound asparagus (trimmed)
- 1 pound cherry tomatoes (stemmed)
- 4 carrots (cut lengthwise in half)
- 1 yellow squash (cut into 1/2-inch slices)
- 1 zucchini (cut into 1/2-inch slices)
- 1 red onion (cut into wedges)
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic (minced)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper (to taste)
Instructions
5 steps
- 1
Preheat grill to medium high heat.
- 2
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.
- 3
Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
- 4
Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.
- 5
Serve immediately, drizzled with remaining marinade, if desired.
Progress
0 / 5 steps
