Grilled Vegetable Plate
Whether you make it a light meal or a healthy side dish, this Grilled Vegetable Plate is sure to please! Herbed summer vegetables are grilled to perfection, then served with grated Parmesan and pesto.
Servings: 8 servings
Ingredients
Salad:
- 2 Zucchini trimmed and quartered
- 1 Eggplant ends removed and cut into ¾” rounds
- 8 ounces Cremini Mushrooms or Beella cleaned
- 1 large Red pepper or 2 small trimmed and seeds removed, cut into quarters
- 1 Poblano Pepper trimmed and seeds removed, cut into quarters
- 1 large Sweet yellow Onion trimmed cleaned and cut into ¾” rounds
- Bunch of Scallions (optional)
- Extra Virgin Olive oil
- Kosher Salt
- Ground Black Pepper
- Dried Italian Seasoning Mix
Toppings:
- Kosher Salt
- Ground Black Pepper
- 4 ounces Parmesan cheese grated
- 1⁄3 cup Basil Pesto optional
Instructions
- Prepare the vegetables by quartering the Zucchini and Red Pepper lengthwise
- Slice the eggplant and onion into ¾" rounds.
- Starting with Eggplants first, sprinkle each round with kosher salt and place the salted rounds on a plate lined with a paper towel. You are sweating out the moisture of your eggplant. Set aside.
- Working with the remaining vegetables, brush or drizzle with Extra Virgin olive oil, pinch of kosher salt, black pepper and Italian seasoning.
- Before grilling, remove eggplants from the paper towel plate and add Extra virgin olive oil drizzle to rounds.
- Oil your grill grates with olive oil and heat your grill to medium-high heat. Then turn the temperature down to medium.
- Place the vegetable pieces straight onto the grill and cook for 7-8 minutes or until the vegetables have become tender and have started to char flipping the pieces about halfway through the cook time.
- Onions will cook quickest, followed by Mushroom, then Eggplant, Zucchini, and the Peppers will be last.
- If your vegetables are not cooking add a little more heat. If they are starting to blacken, lower the temperature.
- When the veggies have cooked, arrange them onto a serving plate, serve with grated Parmesan cheese and Pesto to the side.
Notes
Grilled vegetables will keep in an airtight container in the refrigerator for up to 4 days, and they can be eaten cold or warm. To heat them up, pop them in a 350º oven for a few minutes, or warm them in a microwave.