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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.
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: grilled vegetables, grilled veggies, summer side dish
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.