GRILLED VEGETABLE PLATTER #APPETIZER #VEGETARIANRECIPE
Step by step instructions to amass the most AWESOME vegetable platter! Not any more pitiful looking veggies! This is so natural and ideal for engaging!
?On the off chance that we rewinded (rewounded???) to my youth, I would have most likely fled from this platter.
Fleeing as my life relied upon it.
However at this point.
All things considered, you couldn't pay me to isolate myself from this.
This platter and I have moved toward becoming besties, truly.
What's more, that vinaigrette.
Well.
I've essentially been suffocating myself in it.
I mean.
Times have genuinely changed.
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 olive oil
2 tablespoons balsamic vinegar
1 tablespoon 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
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Preheat grill to medium high heat.
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.
Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
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.
Serve immediately, drizzled with remaining marinade, if desired.
Fore more detail : http://bit.ly/2JBoXOX
