Name: Grilled Mediterranean Vegetable Platter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 2 medium zucchini, sliced lengthwise into 1/4-inch planks; 2 medium yellow squash, sliced lengthwise into 1/4-inch planks; 2 large red bell peppers, seeded and quartered; 1 large eggplant, sliced into 1/2-inch rounds; 1 red onion, cut into 1/2-inch thick rings; 8 oz cremini mushrooms, halved; 1/4 cup extra virgin olive oil, plus more for drizzling; 3 cloves garlic, minced; 2 tbsp balsamic vinegar; 1 tbsp fresh lemon juice; 1 tbsp fresh oregano leaves, chopped; 2 tbsp fresh basil leaves, torn; 4 oz feta cheese, crumbled (optional); 1/4 cup kalamata olives, pitted; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Wash and slice all vegetables as directed. Place them in a large bowl and sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry with paper towels.
Make the marinade

In a small bowl, whisk together olive oil, minced garlic, 1 tablespoon of balsamic vinegar, lemon juice, half of the oregano, salt and pepper. Pour over the vegetables and toss gently to coat evenly.
Preheat the grill

Heat your grill to medium-high heat (about 400-450°F). Oil the grates lightly to prevent sticking. If using a grill pan indoors, heat over medium-high heat.
Grill the vegetables

Working in batches if necessary, arrange vegetables in a single layer on the grill. Cook for 3-5 minutes per side until they develop char marks and are tender but not mushy. Bell peppers and onions may take slightly longer than zucchini and squash.
Arrange the platter

On a large serving platter, artfully arrange the grilled vegetables, overlapping slightly. Scatter olives around the platter and sprinkle with crumbled feta cheese if using.
Add the finishing touches

Drizzle the remaining balsamic vinegar and a little extra olive oil over the vegetables. Sprinkle with the remaining oregano and all of the torn basil leaves. Season with additional salt and pepper if needed.
Serve

Serve the platter warm or at room temperature. This dish works beautifully as an appetizer with crusty bread or as a side dish to grilled meats and fish.

Grilled Mediterranean Vegetable Platter

Ingredients

Instructions

Nutritional Information