Return to Content

Farmers' Market Grilled-Veggie Platter

Farmers’ Market Grilled-Veggie Platter
0 votes, 0.00 avg. rating (0% score)
by in Mar 2009
Submit a Recipe Image

Yield: 8 to 10 servings

Make the marinade ahead of time; freeze it and stash it in your cooler to help keep everything else cold.


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


Clean, trim, and peel vegetables. Slice the larger ones (such as squash and eggplant), into 1/4-inch-thick pieces. Skewer small vegetables and onions. Place in two extra-large Ziploc freezer bags. Combine remaining ingredients and divide between the two bags. Refrigerate until ready to use.
Heat grill to medium low. Shake off excess marinade to avoid flare-ups. Stagger vegetables by size and density. Grill whole beets 30 minutes (or parboil 20 minutes and grill 15 minutes). Grill carrots, fennel, peppers, and onions 20 to 25 minutes. Grill eggplant slices 10 minutes. Grill zucchini, summer squash, portobello mushrooms 5 to 7 minutes.
Updated Friday, January 16th, 2009

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.