Grilled Rainbow Veggie Platter
INGREDIENTS:
1 Zucchini
1 Small Yellow Squash
2 cups Mushrooms
2 cups Cherry Tomatoes
1 cup Baby Carrots
1 bunch Asparagus
2 Red Bell Pepper
2 tbsps Extra Virgin Olive Oil
1 1/2 tbsps Italian Seasoning (or more to taste)
1 Sea Salt & Black Pepper
INSTRUCTIONS:
Pre-heat your grill to medium/medium high heat.
For the carrots and tomatoes I've found it easier to roast in the oven at 350 degrees. I love using our toaster oven which fits the carrots and tomatoes perfectly and avoids heating up the entire oven, especially in warmer weather. You could also grill them in a basket if you have the space.
Prepare/chop the vegetables as follows (washing them first):
Asparagus: break or chop off ends
Peppers: slice into four sections so you can lie them flat on the grill.
Zucchini and squash: Chop off ends & slice lengthwise into even pieces.
Mushrooms: cut into halves or quarters
Carrots and tomatoes will not need to be chopped.
Use a grill basket to grill the mushrooms. Place the asparagus, zucchini, squash and peppers directly on the grill. Check on them every few minutes flipping after approximately 5 minutes or when you see them just starting to char.
Remove the vegetables from the grill (I like them a bit al dente and not too much char).
Chop up the zucchini, squash and peppers into bite sized pieces (approximately 1").
Put all of the vegetables including the roasted tomatoes and carrots in a bowl, toss with EVOO, Italian seasoning, salt. Cover until ready to serve. Enjoy!
NOTES:
Serve with? While these vegetables are perfect on their own you can serve with a flatbread/cracker. I like Simple Mills sea salt or rosemary crackers. You can also dip into a Romesco or pesto type sauce. Trader Joe's and Whole Foods carry great options.
Optional add: You can also wrap the asparagus in a piece of prosciutto.
After enjoying these as an appetizer, you can turn this into a salad by adding them to a bowl of mixed greens, top with pine nuts or a little parmesan cheese, drizzle with balsamic vinegar and serve with your meal.
GRILLED RAINBOW VEGGIE PLATTER
Ingredients
- 1 Zucchini
- 1 Small Yellow Squash
- 2 cups Mushrooms
- 2 cups Cherry Tomatoes
- 1 cup Baby Carrots
- 1 bunch Asparagus
- 2 Red Bell Pepper
- 2 tbsps Extra Virgin Olive Oil
- 1 1/2 tbsps Italian Seasoning (or more to taste)
- 1 Sea Salt & Black Pepper
Instructions
- Pre-heat your grill to medium/medium high heat.
- For the carrots and tomatoes I've found it easier to roast in the oven at 350 degrees. I love using our toaster oven which fits the carrots and tomatoes perfectly and avoids heating up the entire oven, especially in warmer weather. You could also grill them in a basket if you have the space.
- Prepare/chop the vegetables as follows (washing them first):
- Asparagus: break or chop off ends
- Peppers: slice into four sections so you can lie them flat on the grill.
- Zucchini and squash: Chop off ends & slice lengthwise into even pieces.
- Mushrooms: cut into halves or quarters
- Carrots and tomatoes will not need to be chopped.
- Use a grill basket to grill the mushrooms. Place the asparagus, zucchini, squash and peppers directly on the grill. Check on them every few minutes flipping after approximately 5 minutes or when you see them just starting to char.
- Remove the vegetables from the grill (I like them a bit al dente and not too much char).
- Chop up the zucchini, squash and peppers into bite sized pieces (approximately 1").
- Put all of the vegetables including the roasted tomatoes and carrots in a bowl, toss with EVOO, Italian seasoning, salt. Cover until ready to serve. Enjoy!
Notes
- Serve with? While these vegetables are perfect on their own you can serve with a flatbread/cracker. I like Simple Mills sea salt or rosemary crackers. You can also dip into a Romesco or pesto type sauce. Trader Joe's and Whole Foods carry great options.
- Optional add: You can also wrap the asparagus in a piece of prosciutto.
- After enjoying these as an appetizer, you can turn this into a salad by adding them to a bowl of mixed greens, top with pine nuts or a little parmesan cheese, drizzle with balsamic vinegar and serve with your meal.