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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Vegetable Platter Number 2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions