Grilled Vegetable Platter
A vibrant grilled vegetable platter featuring tender, flavorful vegetables marinated in a tangy wine mixture, perfect for summer cookouts and healthy sharing with friends.
Ingredients
- 2 jumbo onions ⓘ
- 4 medium red potatoes ⓘ
- 1 (16 oz.) bag carrots ⓘ
- 1 small eggplant ⓘ
- 12 jumbo mushrooms ⓘ
- 2 medium yellow peppers ⓘ
- 1 lb. asparagus ⓘ
- 1/2 cup red wine vinegar ⓘ
- 1/2 cup olive or salad oil ⓘ
- 1 1/4 teaspoon sugar ⓘ
- 1 1/4 teaspoon salt ⓘ
- 3/4 teaspoon dried rosemary leaves ⓘ
- 1/4 cup water ⓘ
Instructions
- Mix the red wine vinegar, olive oil, sugar, salt, dried rosemary leaves, and water together to create the marinade.
- One and 1/4 hours before serving, cut onions, potatoes, carrots, and eggplant in half and place in boiling water.
- Let simmer for 15 minutes or until all vegetables are tender.
- Add mushrooms, yellow peppers, and asparagus to the cooked vegetables.
- Pour the wine mixture over the vegetables in a bowl and marinate.
- Prepare the grill for barbecuing.
- Place half the vegetables on the grill, occasionally adding wine mixture until vegetables are browned and tender.
- Repeat with the remaining vegetables.
- Arrange all grilled vegetables on a large platter and pour remaining wine mixture over them before serving.
Nutrition & Diet Analysis (per serving)
243
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).