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GRILLED VEGETABLE PLATTER

GRILLED VEGETABLE PLATTER-9430

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Description

I’m kind of a grilled veggie fanatic. It might be because I was raised on braaivleis (South African BBQ) but I don’t think it’s possible to replicate the taste of the char if you use your oven.

These veggies make an awesome mezze appetizer platter. And the best part is you can cook them ahead of time. I like to serve them at room temperature alongside some warm toasted crusty bread.

And it only natch that I drown them in Italian Olive oil cause anything swimming in EVOO is gonna be epic.

They are also amazing the next day on sandwiches or alongside some grilled steak or chicken.

Bring on the summer time cause it’s time to fire up the grill

xxx Chef MM

GRILLED VEGETABLE PLATTER






US (Imperial)


Print Ingredients

3 red bell peppers

4 small/Japanese eggplants – ¼ inch thick slices

4 zucchini – cut into ¼ inch thick slices

4 yellow squash – cut into ¼ inch thick slices

2 red onions cut into ½ inch thick slices

1 bunch asparagus – ends trimmed

Olive oil

Coarse salt and black pepper

1 TBS dried basil

1 TBS dried oregano

1⁄3 cup good syrupy balsamic vinegar



Instructions

Cut all the veggies. Place in a large bowl and toss with olive oil and season with salt, pepper, basil and oregano.

Heat the grill to medium-high heat.

Grill the red peppers, turning with tongs till blistered and slightly charred on all sides. Place them in a paper bag and seal tightly and allow them to cool. Remove them and peel off the charred skin with your fingers. Cut in half and remove the core and seeds. Slice into ½ inch thick slices.

Grill the eggplant, zucchini, yellow squash and onions for 3-4 minutes a side, until grill lines appear and they begin to soften. Grill the asparagus for 5 minutes turning often so they grill evenly.

Place the veggies in groups on a serving platter. Serve at room temperature. Drizzle with a good quality olive oil and balsamic vinegar before serving.

CHEF’S TIP
You can grill veggies in the morning and refrigerate covered. Remove from the fridge and bring to room temperature before serving.

SERVES 10-12 as appetizer





EU (Metric)


Print Ingredients

3 red bell peppers

4 small/Japanese eggplants – cut into 60 mm thick slices

4 zucchini – cut into 60 mm thick slices

4 yellow squash – cut into 60 mm thick slices

2 red onions cut into 130 mm thick slices

1 bunch asparagus – ends trimmed

Olive oil

Coarse salt and black pepper

1 TBS dried basil

1 TBS dried oregano

1⁄3 cup good syrupy balsamic vinegar



Instructions

Cut all the veggies. Place in a large bowl and toss with olive oil and season with salt, pepper, basil and oregano.

Heat the grill to medium-high heat.

Grill the red peppers, turning with tongs till blistered and slightly charred on all sides. Place them in a paper bag and seal tightly and allow them to cool. Remove them and peel off the charred skin with your fingers. Cut in half and remove the core and seeds. Slice into 130 mm thick slices.

Grill the eggplant, zucchini, yellow squash and onions for 3-4 minutes a side, until grill lines appear and they begin to soften. Grill the asparagus for 5 minutes turning often so they grill evenly.

Place the veggies in groups on a serving platter. Serve at room temperature. Drizzle with good quality olive oil and balsamic vinegar before serving.

CHEF’S TIP
You can grill veggies in the morning and refrigerate covered. Remove from the fridge and bring to room temperature before serving.

SERVES 10-12 as appetizer




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