This Grilled Vegetable Platter is a colorful, healthy, and delicious side dish perfect for any occasion. Whether you’re hosting a barbecue, preparing a family meal, or looking for a light and nutritious option, these charred, smoky vegetables are sure to be a hit. Paired with a zesty homemade herb vinaigrette, this dish is packed with fresh flavors and vibrant textures that highlight the natural sweetness of each vegetable. Serve it alongside your favorite grilled meats or as a stand-alone vegetarian dish.
Ingredients
For the Vegetables:
- 1 pound asparagus, trimmed
- 1 pound cherry tomatoes, stemmed
- 4 carrots, halved lengthwise
- 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 Herb Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley leaves, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Preheat your grill to medium-high heat. Drizzle with a small amount of olive oil and season with kosher salt and freshly ground black pepper. Toss to coat evenly.
- Grill the Vegetables: Place the vegetables on the grill, ensuring they don’t fall through the grates. Grill the asparagus, carrots, squash, zucchini, cherry tomatoes, and red onion for about 3-5 minutes per side, or until they develop nice grill marks and are tender yet still slightly crisp. You may need to grill in batches depending on your grill size.
- Make the Vinaigrette: While the vegetables are grilling, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, basil, rosemary, sage, and parsley in a small bowl. Season with salt and pepper to taste.
- Toss and Serve: Once all the vegetables are grilled to perfection, remove them from the grill and place them on a large serving platter. Drizzle the herb vinaigrette over the warm vegetables and gently toss to coat.
Conclusion
This Grilled Vegetable Platter with Herb Vinaigrette is not only a feast for the eyes but also a healthy and delicious dish that celebrates the natural flavors of fresh vegetables. The herb vinaigrette adds a delightful zing, bringing the dish together with a perfect balance of sweet, tangy, and savory notes. Whether served warm or at room temperature, this versatile dish is a great addition to any meal, offering a fresh and flavorful option for vegetarians and meat lovers alike.
Grilled Vegetable Platter with Herb Vinaigrette
Ingredients
For the Vegetables:
- 1 pound asparagus trimmed
- 1 pound cherry tomatoes stemmed
- 4 carrots halved lengthwise
- 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 Herb Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh parsley leaves chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Preheat your grill to medium-high heat. Drizzle with a small amount of olive oil and season with kosher salt and freshly ground black pepper. Toss to coat evenly.
- Grill the Vegetables: Place the vegetables on the grill, ensuring they don’t fall through the grates. Grill the asparagus, carrots, squash, zucchini, cherry tomatoes, and red onion for about 3-5 minutes per side, or until they develop nice grill marks and are tender yet still slightly crisp. You may need to grill in batches depending on your grill size.
- Make the Vinaigrette: While the vegetables are grilling, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, basil, rosemary, sage, and parsley in a small bowl. Season with salt and pepper to taste.
- Toss and Serve: Once all the vegetables are grilled to perfection, remove them from the grill and place them on a large serving platter. Drizzle the herb vinaigrette over the warm vegetables and gently toss to coat.