Grilled Vegetables
A medley of grilled vegetables perfect for a grilled vegetable grazing platter.
Servings: 8 people
Cost: $15.00
Equipment
- Grilled Vegetable Basket (optional)
Ingredients
- 2 whole green or yellow zucchini, sliced thick on a bias
- 1 whole White or Red Onion, sliced in 1/2 inch thick slices
- 1 whole red pepper, cut in thirds (or halved lengthwise)
- 1 whole yellow pepper, cut in thirds (or halved lengthwise)
- 1 bunch broccolini
- 1 bunch asparagus
- 2 large portabello mushrooms, caps cleaned and gills removed
- 1/4 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon aged balsamic dressing optional
- 1 teaspoon finishing salt optional
Instructions
- Pre-slice all the vegetables because once they go on over flame, they will cook quickly. Toss the vegetables in the olive oil, salt and pepper in a large sheet tray or bowl.
- Preheat the grill using the gradient method and lump charcoal. Target the temperature on the hottest side at 550 degrees Fahrenheit while the side with less charcoal is around 375 - 400 degrees F.
- Over the highest heat place the onions, peppers, and squash. Grill for a few minutes per side until you see grill marks and then finish them on the cooler side.
- Over the middle of the grate and heat, add the broccoli, asparagus, and similar sized items.
- Leave the cooler side to move veggies to as they need to finish and so they don't burn.
- Remove the veggies as they finish. Scrape charred skin off the peppers and serve on a large serving platter with tongs.
- Drizzle a light coating of aged balsamic and a sprinkle of finishing salt. These are great served hot or cold.
Notes
Optional - For the mushrooms marinade, remove gills from mushroom cap and the stem. Marinade for 2 hours prior to grilling.