Grilled Vegetable Platter Number 2 Recipe

Name: Grilled Vegetable Platter Number 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, seeded and halved; 3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total); 3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total); 3 Japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total); 12 cremini mushrooms; asparagus, trimmed; 12 green onions, roots cut off; ¼ cup plus 2 tablespoons olive oil; salt & freshly ground black pepper; 3 tablespoons balsamic vinegar; 2 garlic cloves, minced; 1 teaspoon chopped fresh Italian parsley; 1 teaspoon chopped fresh basil leaf; ½ teaspoon finely chopped fresh rosemary leaf

Servings: persons

3 red bell peppers, seeded and halved
3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total)
3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total)
3 Japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total)
12 cremini mushrooms
asparagus, trimmed
12 green onions, roots cut off
¼ cup plus 2 tablespoons olive oil
salt & freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil leaf
½ teaspoon finely chopped fresh rosemary leaf

1
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
2
Brush the vegetables with 1/4 cup of the oil to coat lightly.
3
Sprinkle the vegetables with salt and pepper.
4
Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.
5
Arrange the vegetables on a platter.
6
The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
7
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
8
Add salt and pepper to taste.
9
Drizzle the herb mixture over the vegetables.
10
Serve the vegetables, warm or at room temperature.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 red bell peppers, seeded and halved, 3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total), 3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total), 3 Japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total), and more.

Yes, Grilled Vegetable Platter Number 2 falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetable Platter Number 2

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