Grilled Summer Vegetable Platter

Grilled Summer Vegetable PlatterRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett

Start with this mix of vegetables, or simply use what you have on hand.


Makes 8 to 10 servings

Total time: 1 Hour, 15 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 15 Minutes


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 350° to 400° (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.

Also featured in: All You, August 2015;