Grilled Vegetable Platter

A variety of summer vegetables, drizzled with olive oil, grilled until soft on the inside and slightly charred on the outside and then doused with a lemony dressing! Summer entertaining at its best -fresh, vibrant and easy!

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Dish, Side Dish

Cuisine American

Servings As a side dish, 4 if serving as a main dish.

Calories 187 kcal

Ingredients

Vegetables

1 zucchini ends trimmed and cut into ½ inch slices
1 eggplant ends trimmed and cut into ½ inch slices
1 lb asparagus trimmed
3 bell peppers, red, yellow and orange cut into 1 inch strips
12 radishes ends trimmed
1 bunch green onion trimmed
2 lemons halved
1 tsp dried oregano
basil, parsley or any fresh herbs you love chopped

Vinaigrette

⅓ cup olive oil extra virgin
1½ lemons juiced
2 cloves garlic minced
salt & pepper to taste

Instructions

Make the vinaigrette by juicing 1-2 lemons and combining the juice in a small bowl with olive oil, minced garlic and salt and pepper. Give it a whisk and its ready to go.
Preheat the grill to medium.
Lightly brush your prepped vegetables with olive oil and season with salt and pepper.
Add vegetables directly onto the grill grates starting with the peppers and radishes. Use a grill basket for the smaller vegetables. Place larger vegetables on onto the grill grates perpendicular so they do not fall through. Continue grilling until vegetables soften.Keep in mind, grilling times will vary according to your grill and your preference for crispness.
Add halved lemons, cut-side-down on the grill and grill until heated through and charred on the cut side.
Arrange vegetables on a platter, drizzle with the lemon dressing, and extra squeeze of juice from the grilled lemons, and a sprinkle of dried oregano and fresh herbs.

Notes

Double the dressing ingredients to use for other dishes. The dressing is fantastic as a marinade for chicken or fish, dress your favorite salads, or as a dipping sauce for bread. Store your dressing in an airtight container glass jar in the refrigerator for up to two weeks. Just give the dressing a little shake before serving.

Nutrition

Calories: 187kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 14mgPotassium: 663mgFiber: 8gSugar: 9gVitamin A: 2577IUVitamin C: 123mgCalcium: 63mgIron: 3mg

Keyword Asparagus, eggplant, fresh vegetables, Green onion, grilled, Lemon, Peppers, Radish, Summer Recipe, Zucchini

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