Grilled Veggie Platter
Grilled Veggie Platter
This platter is hands down the most-requested side dish for our summer feasts. The veggies gain spectacularly deep flavors from marinating all day, so be sure not to skip that step. We enjoy serving this family style so everyone can grab their favorite veggies. If you prefer different veggies, definitely give your favorites a dunk in this marinade instead. Plus, when you drain the veggies, you can put the marinade back in the jar and store it in the fridge for your next summer feast. We can almost guarantee this recipe is going to be your new go-to crowd-pleaser.
Ingrediënten
yield: 6 servings
- 2 4 to 6”[10- to 15-cm]-diameter portobello mushrooms
- 2 medium red onions
- 1 medium zucchini
- 1 8-oz [224-g] red bell pepper
- ½ lb 227g thin asparagus spears
- 2 recipes Balsamic Mason Jar Marinade
- Toasted Pine Nut Arugula Pesto as needed (optional)
- Roughly chopped fresh thyme as needed (optional)
Instructies
- Clean the mushrooms and remove their stems.
- Slice the mushrooms into 1½-inch (4-cm)-thick sections or leave them whole.
- Peel the skin from the onions and slice them into ½-inch (1.
- 3-cm)-thick rings.
- Slice the zucchini lengthwise into ÂĽ-inch (6-mm)-thick pieces.
- Cut the stem and the seeds from the bell pepper, then slice it into quarters.
- Trim the woody ends from the asparagus.
- Place the veggies in a 2-gallon (7.
- 7-L) ziplock bag or a large glass baking dish, being careful to keep the onions in their ring shape so they’re easier to grill.
- Pour the Balsamic Mason Jar Marinade over the veggies and let them marinate at room temperature for 6 to 8 hours.
- When you’re ready to grill the veggies, drain the marinade back into the Mason jar and save it for another use.
- Grill the veggies—in batches, if necessary—on an outdoor grill according to the manufacturer’s directions or on an indoor stovetop grill pan over medium-high heat.
- Grill the veggies to your personal preference, but grill veggies together that require similar cooking times.
- For example, the onions and the bell peppers often take the longest and the asparagus will be the quickest.
- Ultimately, you should see some nice grill marks and the veggies should soften but not become mushy.
- As the veggies finish grilling, lay them on a serving platter, arranging them as desired.
- Once all the veggies are grilled and on the serving platter, brush or spoon the pesto (if using) onto the veggies and sprinkle them with the thyme (if using), and then serve the platter.
- This dish is best served at room temperature.
