Grilled Vegetable Platter

iVillage Member
Registered: 02-06-2004
Grilled Vegetable Platter
Wed, 05-27-2009 - 9:42am


Grilled Vegetable Platter

From Simple & Delicious

Brightly colored and packed with flavor, these no-fuss veggies are perfect for entertaining or even as a light snack. Grilling brings out their natural sweetness while the seasoning kicks them up a notch. Heidi Hall - North St. Paul, MN
SERVINGS
6
CATEGORY
Lower Fat
METHOD
Grill (gas or charcoal)
PREP
20 min.
COOK
10 min.
TOTAL
30 min.
INGREDIENTS

* 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

DIRECTIONS

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.
Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 8-12 minutes or until crisp-tender, turning once. Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt. 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.



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