Recipe Image

Grilled Vegetable Platter

  • 30 m
  • 45 m
Diabetic Living Magazine
“This veggie platter is a perfect side dish for any gathering. Vegetables like asparagus, mushrooms, Japanese eggplant and fennel are marinated and then grilled to perfection.”

Ingredients

    • ⅓ cup balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon snipped fresh basil
    • 2 cloves garlic, minced
    • ¼ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • 2 red sweet peppers, stemmed, seeded, and quartered
    • 2 yellow sweet peppers, stemmed, seeded, and quartered
    • 1 bulb fennel, stemmed and cut into ¼-inch-thick segments
    • 6 large mushrooms
    • 2 medium Japanese eggplants, ends trimmed and cut lengthwise into ½-inch-thick slices
    • 2 zucchini, cut diagonally into ½-inch-thick slices
    • 8 ounces fresh asparagus, trimmed
    • Fresh basil sprigs (optional)

Directions

  • 1 For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.
  • 2 For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
  • 3 Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.
  • Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.
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