One Plate Grilled Veggies

-This is so easy and perfect for entertaining! All your veggies on one plate! If you do not have a grill, this recipe can be modified and cooked in an oven instead. Place all veggies on a parchment lined cookie sheet and bake at 450 degrees for approximately 25 minutes or until desired tenderness and color.

ORGANIC GRILLED VEGGIE PLATTER-serves 6

 

INGREDIENTS:

· 1 pound asparagus, trimmed

· 1 pound cherry tomatoes, stemmed

· 4 carrots, cut lengthwise in half

· 1 yellow squash, cut into 1/2-inch slices

· 1 zucchini, cut into 1/2-inch slices

· 1 red onion, cut into wedges

FOR THE VINAIGRETTE

· 1/4 cup extra virgin olive oil

· 2 tablespoons balsamic vinegar

· 1 tablespoon raw honey

· 1 tablespoon Dijon mustard

· 3 cloves garlic, minced

· 2 tablespoons chopped fresh basil

· 1 tablespoon chopped fresh rosemary

· 1 tablespoon chopped fresh sage

· 1 tablespoon chopped fresh parsley

· Himalayan salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat grill to medium high heat.

2. In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.

3. Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.

4. Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.

5. Serve immediately, drizzled with remaining marinade, if desired.

Peggy Van Cleef