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Grilled Vegetable Platter

40 reviews
Total Time
Prep: 20 min. + marinating Grill: 10 min.

Recipe by Heidi Hall, North St. Paul, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Sep. 28, 2023

This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota

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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.
    • 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.

    Watch how to Make Grilled Vegetable Platter

    Test Kitchen Approved

    Grilled Vegetable Platter

    40 reviews
    Prep Time 20 min
    Cook Time 10 min
    Yield 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
    Text Ingredients

    Directions

    1. In a small bowl, whisk 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.
    2. 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.
    3. Place vegetables on a large serving plate. Drizzle with remaining marinade.

    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.