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Farmers' Market Grilled Veggie Platter

Servings 10


  • 4 pounds mixed fresh seasonal vegetables suitable for grilling (such as summer squash, onions, fennel, eggplant, carrots, peppers, portobello mushrooms)
  • 2 cups vegetable oil
  • 1 cup cider vinegar
  • 1 cup spicy mustard
  • dry herbs to taste (such as oregano, sage, thyme, basil)


  • Clean, trim, and peel vegetables.
  • Slice larger ones (such as squash and eggplant), into ¼-inch-thick pieces.
  • You can grill many vegetables whole, or cut them into wide strips or slices for skewering.
  • Skewer small vegetables and onions.
  • Place vegetables in two extra-large resealable plastic bags.
  • Combine remaining ingredients and divide between the two bags.
  • Refrigerate until ready to use.
  • Preheat grill to medium-low heat.
  • Remove vegetables from bags, and shake off excess marinade.
  • Place vegetables on grill, staggering them by size and density.
  • Grill carrots, fennel, peppers, and onions for 20 to 25 minutes.
  • Grill eggplant slices for 10 minutes. Grill summer squash and portobello mushrooms for 5 to 7 minutes.
  • Turn vegetables part way through their grilling time for consistent cooking.
  • The vegetables should be tender, but not burned.
  • Arrange grilled vegetables on a large platter to make a colorful side dish.
Keyword Farmers' Market Grilled Veggie Platter
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