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.
Tips & Substitutions
For a smoky flavor, consider adding some smoked paprika to the marinade. You can substitute the asparagus with green beans or zucchini for a different profile. If you're short on time, use pre-cut vegetables or skip boiling; just marinate and grill directly. For added depth, try adding fresh garlic to the marinade or sprinkle with feta cheese before serving.
Serving Suggestions
Serve the grilled vegetable platter as a side dish alongside grilled meats or fish for a complete meal. It pairs beautifully with Labaneh(Syrian Yogurt Spread) and crusty bread like Shirley'S Greek Bread. For a vegetarian option, serve with hummus or a fresh salad. This dish is perfect for summer gatherings and barbecues.
Storage & Reheating
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them until heated through or warm them in a skillet over medium heat to maintain their texture. Adding a splash of olive oil while reheating can enhance their flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Vegetable Platter contains roughly 226 calories, with 10g protein, 39g carbohydrates, and 6g fat. It is an excellent source of vitamin D (197% of the Daily Value), dietary fiber (47% of the Daily Value), and vitamin C (46% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the marinade in advance?
Yes, you can prepare the marinade up to 24 hours in advance. Just store it in the refrigerator until you're ready to use it. This allows the flavors to meld together, enhancing the overall taste of the grilled vegetables.
What if I don't have a grill?
If you don't have access to a grill, you can roast the vegetables in the oven at 400°F for about 20-25 minutes, turning them halfway through. Alternatively, you can use a grill pan on the stovetop to achieve similar results.
Are there any other vegetables I can add?
Absolutely! Feel free to include any seasonal vegetables you enjoy, such as zucchini, bell peppers, or even cherry tomatoes. The marinade works well with a variety of vegetables, so get creative and make it your own!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).