Grilled Vegetable Platter with Herb Vinaigrette
A vibrant Grilled Vegetable Platter paired with ahomemade herb vinaigrette, this recipe is a simple yet delicious side dishpacked with flavor and color. Perfect for barbecues or family dinners.
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.
Nutrition
Calories: 150kcal
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