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Grilled Vegetables
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Grilled Vegetables

A medley of grilled vegetables perfect for a grilled vegetable grazing platter.
Course Appetizer, dinner, Side Dish
Cuisine American, vegan, vegetarian
Keyword grilled vegetables, grilled vegetables recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.