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Grilled Vegetable Platter

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Ingredients

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 8 oz of mushrooms, halved
  • 1/4 cup of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 1 lemon, cut into wedges

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Grilled Vegetable Platter

Created by: Howcan Team

Ingredients

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 8 oz of mushrooms, halved
  • 1/4 cup of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 1 lemon, cut into wedges

Instructions

  • Preheat the grill to medium-high heat.
  • In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and mushrooms with 1/4 cup of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
  • Place the vegetables on the grill and cook for 5-7 minutes on each side, or until they have grill marks and are tender.
  • Transfer the grilled vegetables to a platter and squeeze fresh lemon juice over the top.
  • Serve hot and enjoy!
AppetizerSide Dish
AmericanMediterranean

The Grilled Vegetable Platter has a rich history dating back to ancient civilizations where open-fire cooking was prevalent. This dish gained popularity in Mediterranean regions, where chefs perfected the art of grilling a variety of vegetables to create a flavorful and visually appealing platter. Renowned chefs like Yotam Ottolenghi have elevated this dish by incorporating unique marinades and grilling techniques. Today, the best versions of this dish can be found in upscale Mediterranean restaurants, where chefs use the freshest seasonal vegetables and expertly char them to perfection. The key to a great Grilled Vegetable Platter lies in the selection of high-quality vegetables and mastering the grilling process to achieve the perfect balance of smokiness and tenderness.

30 min

|

4

|

150 calories

Instructions

  • Preheat the grill to medium-high heat.
  • In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and mushrooms with 1/4 cup of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
  • Place the vegetables on the grill and cook for 5-7 minutes on each side, or until they have grill marks and are tender.
  • Transfer the grilled vegetables to a platter and squeeze fresh lemon juice over the top.
  • Serve hot and enjoy!
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