Description
This Grilled Vegetable Platter is a colorful and flavorful dish that showcases a variety of seasonal vegetables, perfect for summer grilling. The vegetables are marinated, grilled to perfection, and served with a drizzle of balsamic vinegar and fresh parsley.
Ingredients
Eggplant:
1 medium eggplant, sliced into 1/2-inch rounds.
Zucchini:
2 medium zucchini, sliced lengthwise into 1/2-inch strips.
Bell Peppers:
1 red bell pepper, quartered and seeded, and 1 yellow bell pepper, quartered and seeded.
Red Onion:
1 red onion, cut into thick wedges.
Asparagus:
8 oz asparagus, trimmed.
Cherry Tomatoes:
8 oz cherry tomatoes on the vine.
Seasonings:
3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil.
Finishing Touches:
2 tbsp balsamic vinegar, 1/4 cup fresh parsley, chopped.
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Prepare Vegetables: In a large bowl, combine all vegetables except cherry tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and basil. Toss to coat.
- Grill Vegetables: Grill vegetables in batches until tender and lightly charred, turning occasionally. Cook times vary per vegetable.
- Grill Tomatoes: Grill cherry tomatoes until skins blister.
- Assemble Platter: Arrange grilled vegetables on a platter. Drizzle with balsamic vinegar and sprinkle with fresh parsley.
- Serve: Serve warm or at room temperature.
Notes
- Marinate vegetables for 30 minutes for enhanced flavor.
- Leftover vegetables are versatile for use in salads, sandwiches, or pasta dishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8 g
- Sodium: 340 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
