Grilled Vegetable Platter
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
Directions
- 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.
Test Kitchen Tips
Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
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.
Check out some of our other delicious grilled vegetable recipes.
Nutrition Facts
1 serving: 144 calories, 9g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.