Grilled Vegetable Platter
Ingredients
- 2 zucchinis 1 eggplant, 2 bell peppers, 1 red onion, 1 bunch asparagus, 8 oz mushrooms
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1 tbsp fresh herbs
- 1 tsp salt 1/2 tsp pepper
Instructions
- Slice vegetables to uniform thickness (1/2 inch).
- Toss veggies in neutral oil and a pinch of salt.
- Whisk together olive oil, balsamic, garlic, and herbs for the baste.
- Grill peppers, onions, and eggplant for 4–5 mins per side.
- Add zucchini, mushrooms, and asparagus for the last 6 mins.
- Baste with the balsamic mixture during the final 2 mins.
- Arrange on a platter and serve warm or at room temperature.
Notes
Keep the onion root intact to prevent it from falling apart.
Use a grill basket for smaller pieces if needed.
Sprinkle with fresh lemon zest at the end for extra brightness