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Grilled Vegetable Platter

Ingredients

Scale
  • 3 red bell peppers
  • 4 small/Japanese eggplants – ¼ inch thick slices
  • 4 zucchini – cut into ¼ inch thick slices
  • 4 yellow squash – cut into ¼ inch thick slices
  • 2 red onions cut into ½ inch thick slices
  • 1 bunch asparagus – ends trimmed
  • Olive oil
  • Coarse salt and black pepper
  • 1 TBS dried basil
  • 1 TBS dried oregano
  • 1⁄3 cup good syrupy balsamic vinegar

Instructions

Cut all the veggies. Place in a large bowl and toss with olive oil and season with salt, pepper, basil, and oregano.

Heat the grill to medium-high heat.

Grill the red peppers, turning with tongs till blistered and slightly charred on all sides. Place them in a paper bag and seal them tightly and allow them to cool. Remove them and peel off the charred skin with your fingers. Cut in half and remove the core and seeds. Slice into ½ inch thick slices.

Grill the eggplant, zucchini, yellow squash, and onions for 3-4 minutes a side, until grill lines appear and they begin to soften. Grill the asparagus for 5 minutes turning often so they grill evenly.

Place the veggies in groups on a serving platter. Serve at room temperature. Drizzle with good quality olive oil and balsamic vinegar before serving.

SERVES 10-12 as an appetizer

Notes

You can grill veggies in the morning and refrigerate covered. Remove from the fridge and bring to room temperature before serving.

Find it online: https://melissamayo.com/recipe/grilled-vegetable-platter/