Description
This grilled marinated vegetable platter is colorful, full of flavor, and perfect for summer BBQs. Marinated overnight and grilled to perfection, it’s a healthy side everyone will love.
Ingredients
Units
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For the marinade:
- 1/4 cup red wine vinegar
- 2 tablespoons maple syrup, agave, or honey
- 2 teaspoons dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 teaspoons minced garlic (or 1/2 tsp garlic powder)
- 2/3 cup olive oil
- 2 tablespoons fresh chopped cilantro or freeze-dried cilantro
For the vegetables:
- 1 bunch broccolini (trim 1 inch off the ends)
- 1 red onion, cut into quarters
- 1-2 zucchinis, sliced into planks
- 4 large bell peppers, any color
- 1 bunch asparagus (trim 1 inch off the ends)
Instructions
- In a small bowl or jar, whisk together the vinegar, mustard, maple syrup (or other sweetener), salt, pepper, garlic, and cilantro. Slowly stream in the oil while whisking to create a smooth vinaigrette. The flavor should be tangy and slightly sweet, with a fresh herbaceous finish.
- Place your chopped vegetables in a large bowl or gallon-sized zip-top bag. Pour the marinade over the veggies and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, but overnight is best. This gives the vegetables time to soak in all that delicious flavor.
- Preheat your grill or grill pan to medium-high heat. Grill the vegetables in batches, turning occasionally until charred and tender. Cooking times will vary slightly—asparagus, zucchini and bell peppers grill quickly (4–6 minutes per side), while broccolini and onions may need a little longer (6–8 minutes per side).
- Arrange your grilled vegetables on a large serving platter. Spoon any remaining marinade over the top for extra flavor. You can garnish with more fresh herbs, lemon zest, or a sprinkle of feta if desired.