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Grilled Vegetable Platter
5 from 27 votes

Grilled Vegetable Platter

This Grilled Vegetable Platter features a mix of asparagus, cherry tomatoes, carrots, yellow squash, zucchini, and red onion, all brushed with a herb-infused vinaigrette before grilling. The vegetables develop a light char that enhances their natural flavors while maintaining a tender-crisp texture. The combination of fresh herbs and a balsamic vinaigrette adds a tangy and savory dimension to the dish, making it a satisfying side or a light main.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish, Appetizer
Cuisine: American, International, Vegetarian

Ingredients

  • 1 pound asparagus trimmed
  • 1 pound cherry tomato stemmed
  • 4 carrot 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
For the vinaigrette
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic minced
  • 2 tablespoons basil chopped, fresh
  • 1 tablespoon rosemary chopped, fresh
  • 1 tablespoon sage chopped, fresh
  • 1 tablespoon parsley chopped fresh leaves
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  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.