Grilled Vegetable Platter

This colorful grilled vegetable platter is a celebration of seasonal produce, lightly charred to bring out natural sweetness and earthy depth. It makes a beautiful, healthy, and versatile side dish for any main course.

• Prep time: 21 minutes
• Cook time: 16 minutes
• Total time: 37 minutes
• Servings: 4
• Difficulty: Medium
• Cuisine: American

Ingredients

• 2 zucchini, sliced into long strips
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 1 red onion, cut into thick wedges
• 1 bunch asparagus, woody ends trimmed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic glaze

Instructions

1. Preheat your grill to medium heat.
2. In a large bowl, toss all the vegetables with olive oil, oregano, salt, and pepper.
3. Place the vegetables on the grill in a single layer, using a grill basket for smaller pieces if needed.
4. Grill for 5 to 8 minutes, turning once, until tender and lightly charred.
5. Remove from the grill and arrange on a large serving platter.
6. Drizzle with balsamic glaze just before serving.

Tips

• Cut vegetables into uniform sizes so they finish cooking at the same time.
• Use a grill basket to prevent smaller pieces of vegetables from falling through the grates.
• Do not overcrowd the grill to ensure the vegetables char rather than steam.

Frequently Asked Questions

What other vegetables work well?

Eggplant, portobello mushrooms, and cherry tomatoes are excellent additions.

Can I grill these ahead of time?

Yes, they are delicious served at room temperature, making them perfect for parties.

How do I keep the red onion wedges together?

Keep the root end intact when slicing the wedges to help them hold their shape.