Grilled Vegetable Platter Recipe By Tasty

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. 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. Arrange the vegetables on a platter. 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.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE

Steps:

• Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper. Transfer to a small serving bowl. Swirl in 1 teaspoon olive oil on top and garnish with more mint.
• Heat the grill or grill pan over medium-high heat. When ready oil the grates.
• Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, zaatar, 1/2 teaspoon salt and black pepper, to taste. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes. Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

GRILLED VEGETABLE PLATTER RECIPE BY TASTY

Steps:

• On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
• Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
• Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
• Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
• Enjoy!

GRILLED VEGETABLE PLATTER

Steps:

• 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.