Description
Elevate your Memorial Day celebration with this vibrant grilled vegetable platter, bursting with flavor and perfect for outdoor gatherings.
Ingredients
Scale
- 2 bell peppers (1 red, 1 yellow), sliced into strips
- 2 medium zucchinis, cut into rounds
- 1 small eggplant, sliced into thick rounds
- 1 large red onion, sliced thickly
- 8 oz portobello or cremini mushrooms, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano or thyme
Instructions
- Wash and cut all vegetables into uniform sizes for even cooking.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and dried herbs until well coated.
- Preheat your grill to medium heat (about 350°F / 175°C).
- Place the seasoned veggies on the grill grates or in a grilling basket. Grill for about 4-5 minutes on each side until charred.
- Remove from grill when cooked (approximately 15-20 minutes total). Let cool slightly before serving.
Notes
- Feel free to swap out vegetables based on your preference or seasonality.
- For extra flavor, marinate the veggies in olive oil and herbs for an hour before grilling.
- Add a squeeze of lemon juice just before serving for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegetarian
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup grilled vegetables (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg