Grilled Carrots & Zuchini

How to assemble the most AWESOME vegetable platter! No more sad-looking veggies! This is so easy and perfect for entertaining!

INGREDIENTS:

  • 1 pound asparagus, trimmed
  • 1 pound cherry tomatoes, stemmed
  • 4 carrots, cut lengthwise in half
  • 1 yellow squash, cut into 1/2-inch slices
  • 1 zucchini, cut into 1/2-inch slices
  • 1 red onion, cut into wedges

FOR THE VINAIGRETTE

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat grill to medium-high heat.
  2. 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.
  3. Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
  4. 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.
  5. Serve immediately, drizzled with remaining marinade, if desired.

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