Grilled Vegetable Platter

Grilled Vegetable Platter

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Rated: 1
  • Makes: 6 servings
  • Prep 30 mins
  • Grill 17 mins (vegetables grilled in three batches)
  • Serving Size: of the vegetables
  • Carb Grams Per Serving: 20


  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon snipped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 red sweet peppers, stemmed, seeded, and quartered
  • 2 yellow sweet peppers, stemmed, seeded, and quartered
  • 1 bulb fennel, stemmed and cut into 1/4-inch-thick segments
  • 6 large mushrooms
  • 2 medium Japanese eggplants, ends trimmed and cut lengthwise into 1/2-inch-thick slices
  • 2 zucchini, cut diagonally into 1/2-inch-thick slices
  • 8 ounces fresh asparagus, trimmed
  • Fresh basil sprigs (optional)


  1. For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.
  2. For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
  3. Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately. Makes 6 servings (1/6 of the vegetables per serving)


  • Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes.
  • Grilling Timings: For the eggplant and zucchini, allow 5 to 7 minutes.
  • Grilling Timings: For the asparagus, allow 4 to 5 minutes.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 155 cal., 7 g total fat (1 g sat. fat), 133 mg sodium, 20 g carb. (7 g fiber, 9 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Vegetables (d.e): 3;