Grilled Summer Vegetable Platter Recipe

Name: Grilled Summer Vegetable Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (12-inch) wooden or metal skewers; 1 pt. cherry tomatoes; 1 pound fresh asparagus; 4 small zucchini or yellow squash (about 1 lb.), cut lengthwise into 1/2-inch slices; 2 small sweet potatoes (about 1/2 lb.), peeled and cut into 1/2-inch wedges; 5 sweet mini bell peppers, halved; 1 (8-oz.) container fresh mushrooms; 1 medium eggplant (about 1 lb.), cut into 1/2-inch slices; 2 small bunches green onions; Olive oil; Salt and black pepper

Servings: persons

3 (12-inch) wooden or metal skewers
1 pt. cherry tomatoes
1 pound fresh asparagus
4 small zucchini or yellow squash (about 1 lb.), cut lengthwise into 1/2-inch slices
2 small sweet potatoes (about 1/2 lb.), peeled and cut into 1/2-inch wedges
5 sweet mini bell peppers, halved
1 (8-oz.) container fresh mushrooms
1 medium eggplant (about 1 lb.), cut into 1/2-inch slices
2 small bunches green onions
Olive oil
Salt and black pepper

1
Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
2
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Thread tomatoes 1 inch apart onto skewers. Snap off and discard tough ends of asparagus.
3
Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper.
4
Grill sweet potatoes, covered with grill lid, 6 minutes on each side or until tender. At the same time, grill zucchini, peppers, mushrooms, and eggplant 4 to 6 minutes on each side or until crisp-tender. Grill green onions, asparagus, and tomatoes 2 to 3 minutes on each side or until tender and grill marks appear. Remove from grill, and brush with vinaigrette. Arrange on a serving platter. Serve with remaining vinaigrette.

124

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (12-inch) wooden or metal skewers, 1 pt. cherry tomatoes, 1 pound fresh asparagus, 4 small zucchini or yellow squash (about 1 lb.), cut lengthwise into 1/2-inch slices, and more.

Yes, Grilled Summer Vegetable Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Summer Vegetable Platter

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