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Test Kitchen Approved

Moroccan Grilled Vegetable Platter

Recipe By Savory Spice Test Kitchen


6 to 8 servings

Prep Time

25 Minutes

Cooking Time

20 Minutes

Recipe By Savory Spice Test Kitchen

A gorgeous platter, great for a dinner party or potluck.

Serving Suggestions

Serve warm or at room temperature with our Moroccan Lemon Yogurt Dip.


Recipe Notes

You can use any mix of grillable vegetables you like in this recipe. Portobello mushrooms, eggplant and even tofu all work well.


2 lbs. whole carrots

2 large yellow squash

2 large zucchini

2 large red or sweet onions

1 lb. asparagus spears

8 Tbsp. unsalted butter, melted

Savory Spice ingredients in this recipe

  • Tan-Tan Moroccan Seasoning

    Tan-Tan Moroccan seasoning is inspired by North African cuisine and Moroccan food. These Moroccan spices are robust & full in flavor. Try using...

    View full details


Bring a large pot of salted water to boil. Peel carrots, add them to boiling water and cook until just tender, about 5 to 7 min. Drain carrots, rinse with cold water and set aside to dry. Meanwhile, prepare remaining vegetables for grilling: Slice squash and zucchini lengthwise 1/4-inch thick; slice onions in wedges or thick slices; rinse asparagus spears and set aside to dry. Preheat grill. Mix Tan-Tan Moroccan Seasoning with melted butter to form a glaze. Place prepared vegetables together on large baking sheet. Brush half of seasoned glaze onto vegetables. Place vegetables on grill and cook until tender and have nice char marks, about 5 to 10 min. depending on the vegetable. Transfer vegetables from grill to large serving platter when done cooking. Drizzle remaining glaze over vegetables.