Grilled Vegetable Platter with Balsamic Marinade (Get Cooking)


Grilled Vegetable Platter with Balsamic Marinade (Get Cooking)

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

Recipe Wellness Badges


Save Options

Servings and Ingredients

¼ c. olive oil
2 tbsp. honey
1 tbsp. plus 1 tsp balsamic vinegar
1 tsp. dried oregano leaf
¼ tsp. dried thyme leaf
2 clove(s) garlic, minced
Salt and pepper, to taste
1 lbs. fresh asparagus, ends trimmed
3 small carrots, cut in half lengthwise
1 large red bell pepper, cut into 1-inch strips
1 medium yellow summer squash or zucchini, cut into 1/2-inch diagonal slices
1 medium red onion, cut into wedges


  1. Preheat grill to medium heat and clean grates.
  2. In a small bowl, whisk together oil, honey, vinegar, oregano, thyme, garlic, salt and pepper. Place 3 tablespoons marinade in a large resealable bag. Add asparagus, carrots, red pepper, squash and red onion; seal bag and turn to coat. Marinate for 1 hour at room temperature.
  3. Remove vegetables from marinade; discard marinade. Grill vegetables, covered, for 8 to 12 minutes, or until crisp tender, turning occasionally to prevent burning.
  4. Place vegetables on a serving platter and drizzle with remaining marinade.

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, June 18, 2016.