Name: Grilled Vegetable Platter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 2 medium zucchini, sliced lengthwise into 1/4-inch strips; 2 medium yellow squash, sliced lengthwise into 1/4-inch strips; 2 large red bell peppers, seeded and quartered; 1 large eggplant, sliced into 1/2-inch rounds; 1 large red onion, sliced into 1/2-inch rings; 8 ounces cremini mushrooms, stems trimmed; 1 bunch asparagus, woody ends trimmed; 1/4 cup extra virgin olive oil; 3 cloves garlic, minced; 2 tablespoons balsamic vinegar; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary, chopped; Sea salt and freshly ground black pepper to taste

Instructions

Prepare the marinade

In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, thyme, and rosemary. Season with salt and pepper to taste.
Prepare the vegetables

Wash and slice all vegetables according to the ingredient list. Arrange them in a single layer on large baking sheets or trays. Brush both sides of vegetables with the marinade, ensuring they're well coated. Let them marinate for at least 10 minutes.
Preheat the grill

Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grill grates to prevent sticking.
Grill the vegetables

Place vegetables on the preheated grill in batches if necessary. Grill zucchini, squash, and eggplant for 3-4 minutes per side. Grill bell peppers and onions for 4-5 minutes per side. Grill mushrooms and asparagus for 2-3 minutes per side. Vegetables should be tender with visible grill marks.
Arrange the platter

Transfer grilled vegetables to a large serving platter, arranging them in an appealing pattern with different colors intermixed. Drizzle with any remaining marinade while still hot.
Serve

Serve the grilled vegetable platter warm or at room temperature. Optionally garnish with additional fresh herbs or a light sprinkle of flaky sea salt before serving.

Grilled Vegetable Platter

Ingredients

Instructions

Nutritional Information