Grilled Veggie Plate Recipe

Name: Grilled Veggie Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini; Cherry tomatoes; Artichoke hearts; Red onion; Extra virgin olive oil; Red pepper flakes; Garlic; Fresh thyme (a few stems); Fresh basil (a handful of leaves); Salt & pepper

Servings: persons

1
I came down with a cold right after my birthday. Ugh! I guess that's what I get for staying out late and partying all week! I finally started feeling better last night, so I took a stroll over to the health food store and bought a bunch of organic veggies. I had been living off take-out food and sandwiches when I wasn't up to leaving the apartment, so I was seriously craving some fresh produce. There's nothing better than fruits, veggies, and tons of sleep to make me feel better when I'm sick. Sure enough, I woke up this morning feeling like myself again.
2
Here's the quick veggie platter I made for dinner last night and lunch today. I used my Calphalon grill pan and lots of fresh herbs and spices. Doesn't it look yummy? Well, it was.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: Zucchini, Cherry tomatoes, Artichoke hearts, Red onion, and more.

Yes, Grilled Veggie Plate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggie Plate

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