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Photo: Hector Sanchez; Styling: Buffy Hargett Photo by: Photo: Hector Sanchez; Styling: Buffy Hargett

Grilled Summer Vegetable Platter

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

Southern Living JUNE 2013

  • Yield: Makes 8 to 10 servings
  • Hands-on:45 Minutes
  • Total:1 Hour, 15 Minutes

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
  • Veggie Vinaigrette

Preparation

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.

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Grilled Summer Vegetable Platter recipe

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