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Fresh Grilled Vegetable Platter

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A quick and easy grilled vegetable platter bursting with vibrant colors and smoky flavors, perfect for summer gatherings or a healthy weekday dinner.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/2-inch thick rounds
  • 2 large red bell peppers, seeded and cut into wide strips
  • 2 large yellow bell peppers, seeded and cut into wide strips
  • 1 medium eggplant, cut into 3/4-inch thick rounds
  • 1 large red onion, sliced into thick rings
  • 1 cup cherry tomatoes, whole
  • 1 bunch asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup mixed fresh parsley, basil, and thyme, chopped
  • 2 cloves garlic, minced
  • Juice of 1 medium lemon
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini and eggplant into roughly 1/2 to 3/4-inch thick rounds. Cut bell peppers into wide strips and onions into thick rings. Trim the asparagus, snapping off woody ends.
  2. In a large mixing bowl, combine olive oil, minced garlic, salt, and pepper. Toss each vegetable separately or all together gently to coat evenly without bruising.
  3. Preheat your grill or grill pan over medium-high heat (around 400°F). The veggies should sizzle when placed on the grates.
  4. Place vegetables on the grill in a single layer. Grill zucchini and eggplant for about 3-4 minutes per side until tender with nice char marks. Grill bell peppers and onions for about 5-6 minutes per side, turning carefully. Grill asparagus and cherry tomatoes for 2-3 minutes until tender and slightly blistered.
  5. Check for doneness by looking for slight char and softened texture. Poke with a fork to ensure it slides in easily but veggies are not mushy.
  6. While grilling, whisk together lemon juice, chopped fresh herbs, a bit more olive oil, and a pinch of salt and pepper in a small bowl to make the herb vinaigrette.
  7. Arrange grilled vegetables artfully on a serving platter. Drizzle the herb vinaigrette over the top while veggies are still warm to help flavor absorb.

Notes

Do not overcrowd the grill; work in batches if needed. Flip veggies only once or twice to preserve structure and prevent sticking. Oil grill grates lightly before grilling. Rest grilled veggies for a few minutes before serving to meld flavors.

Nutrition

Keywords: grilled vegetables, summer recipe, healthy side dish, vegan, gluten-free, easy grilling, colorful vegetables

Find it online: https://yumyep.com/fresh-grilled-vegetable-platter-recipe-easy-vibrant-color-ideas-for-summer/