Tuscan Grilled Veggie Platter

Tuscan Grilled Veggie Platter
Makes 6
Prep 30 m
Grill 10 m


Beans and Orzo


  1. 1 of 4 In a small bowl, whisk vinegar, sugar, mustard, 1/4 tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and basil. Set aside.
  2. 2 of 4 Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates.
  3. 3 of 4 Brush vegetables with dressing. Grill about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
  4. 4 of 4 Arrange grilled vegetables on a platter. Season with remaining 1/4 tsp salt. Serve with Beans and Orzo.

Beans and Orzo

  1. 1 of 1 Cook 6 oz (1 1/3 cups) orzo as per package directions. Toss with 1 can (14.5 oz) butter beans, drained and rinsed, 1 tbsp of the dressing, 1 tsp olive oil and 1 tsp grated lemon peel.
Nutrition Information for Tuscan Grilled Veggie Platter
Servings Per Recipe: 6
Per Serving: 770 mg sodium, 0 mg chol., 3 g sat. fat, 502 kcal cal., 19 g Fat, total, 74 g carb., 14 g fiber, 16 g pro.