Return to Content

Farmers' Market Grilled Veggie Platter

by in Mar 2009
Farmers’ Market Grilled Veggie Platter
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 8 to 10 servings

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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 Tuesday, February 10th, 2009

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111