How to assemble the most AMAZING vegetable platter! No more sad-looking veggies, so so perfect for entertaining!
5 stars (9 ratings)
Ingredients
1poundasparagus, trimmed
1poundcherry tomatoes, stemmed
4carrots, cut lengthwise in half
1yellow squash, cut into 1/2-inch slices
1zucchini, cut into 1/2-inch slices
1red onion, cut into wedges
For the vinaigrette
¼cupolive oil
2tablespoonsbalsamic vinegar
1tablespoonhoney
1tablespoonDijon mustard
3clovesgarlic, minced
2tablespoonschopped fresh basil
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh sage
1tablespoonchopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat grill to medium high heat.
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.
Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.
Serve immediately, drizzled with remaining marinade, if desired.