Best Grilled Vegetable Platter Recipes

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLE PLATTER RECIPE BY TASTY

Grilled Vegetable Platter Recipe by Tasty image

Here's what you need: Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Peruvian Gold Sweet Onions, Private Selection® Little Gem Lettuce Hearts, orange bell pepper, yellow bell pepper, portobello mushroom, Private Selection® Italian Extra Virgin Olive Oil, kosher salt, freshly ground black pepper, lemon, fresh basil leaf, fresh parsley, flaky sea salt, red pepper flakes

Provided by Kroger

Categories Sides

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 can Private Selection™ Wild Violet Corn
1 container Private Selection™ Ruby Rows™ Tomatoes
2 Private Selection™ Peruvian Gold Sweet Onions, each cut into 8 wedges with root left intact
1 container Private Selection® Little Gem Lettuce Hearts, each halved lengthwise
1 orange bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
1 yellow bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
4 slices portobello mushroom, cut into 1 (2.54 cm)
⅓ cup Private Selection® Italian Extra Virgin Olive Oil, plus more for grilling and drizzling
1 ½ tablespoons kosher salt
freshly ground black pepper, to taste
1 lemon, halved crosswise
¼ cup fresh basil leaf, stems removed
¼ cup fresh parsley, roughly chopped
2 tablespoons flaky sea salt
1 tablespoon red pepper flakes

Steps:

On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

I found this recipe last summer on Taste of Home and we really love it! You can put any vegetables you like, you don't have to stick to these. We really love it on the grill because you get all of those wonderful grilled flavors, but have also made it in the oven when it wasn't possible to use the grill. Yummy! You can just...

Provided by Nancy Faivre

Categories Vegetables

Time 35m

Number Of Ingredients 12

Ingredients

1/4 c olive oil, extra virgin
2 Tbsp honey
1 Tbsp balsamic vinegar
1 tsp dried oregano
1/2 tsp garlic powder {optional}
1 lb 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 tsp pepper
dash(es) salt

Steps:

1. In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours. {I usually make it in the morning and just marinade all day.}
2. Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.
3. Transfer to a large serving platter. Sprinkle with pepper and salt.