Description
A vibrant and colorful grilled vegetable platter perfect for gatherings, barbecues, or as a healthy side dish. This recipe showcases an array of seasonal vegetables, grilled to perfection and drizzled with a zesty vinaigrette.
Ingredients
Scale
- 2 zucchini, sliced into rounds
- 1 bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 eggplant, sliced into rounds
- 1 cup mushrooms, cleaned and halved
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, eggplant, and mushrooms.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Drizzle the marinade over the vegetables and toss to coat evenly.
- Place the vegetables on the grill in a single layer. Grill for about 5-7 minutes per side, or until they are tender and have nice grill marks.
- Remove the vegetables from the grill and arrange them on a serving platter.
- Garnish with fresh basil leaves before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- You can add some feta cheese or goat cheese on top for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 50
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: grilled vegetable platter, vegetable platter recipe, grilled vegetables, healthy side dish, summer grilling recipes