Recipe: Grilled vegetable platter

Round up your produce for an easy, delicious side dish that includes a healthy dose of veggies.

Grilled Vegetable Platter

INGREDIENTS

2 tablespoons olive oil

2 tablespoons orange juice

2 tablespoons honey

4 teaspoons balsamic vinegar

1 teaspoon oregano

½ teaspoon garlic powder

Dash of salt and pepper

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 ½-inch slices

INSTRUCTIONS

In a small bowl, whisk together the first seven ingredients.  Place 3 tablespoons of the mixture in a large reusable plastic bag. Add vegetables. Seal bag and mix to coat vegetables. Marinate 1-2 hours at room temperature.

Transfer vegetables to a grilling grid. Place grid on grill rack. Grill vegetables, covered over medium heat for 8-12 minutes or until crisp-tender, turning occasionally.

Place vegetables on a large serving plate. Drizzle with remaining marinade mixture.

Yield: 6 servings
 

Authors

By Ann Caldwell and Maureen Shackelford, nutritionists and registered dietitians at Anne Arundel Medical Center. To reach them call 443-481-5555.

Originally published June 15, 2016. Last updated June 10, 2019.