Recipe: Grilled vegetable platter

Round up your produce for an easy, delicious side dish that includes a healthy dose of veggies.

Grilled Vegetable Platter


2 tablespoons olive oil

2 tablespoons orange juice

2 tablespoons honey

4 teaspoons balsamic vinegar

1 teaspoon oregano

½ teaspoon garlic powder

Dash of salt and pepper

1 pound fresh asparagus, trimmed

3 small carrots, cut in half lengthwise

1 large sweet red pepper, cut into 1-inch strips

1 medium yellow summer squash, cut into ½-inch slices


In a small bowl, whisk together the first seven ingredients.  Place 3 tablespoons of the mixture in a large reusable plastic bag. Add vegetables. Seal bag and mix to coat vegetables. Marinate 1-2 hours at room temperature.

Transfer vegetables to a grilling grid. Place grid on grill rack. Grill vegetables, covered over medium heat for 8-12 minutes or until crisp-tender, turning occasionally.

Place vegetables on a large serving plate. Drizzle with remaining marinade mixture.

Yield: 6 servings

The AAMC Farmers Market is open Fridays from 10:30 am-1:30 pm through Oct. 25. It is held in the Hospital Pavilion South (ground level) located at 2001 Medical Parkway.
Caldwell Shackelford Photo3

By Ann Caldwell and Maureen Shackelford, nutritionists and registered dietitians at Anne Arundel Medical Center. To reach them call 443-481-5555.

Originally published June 15, 2016. Last updated June 10, 2019.

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