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.
Course: Salad, Side Dish
Keyword: grilled vegetables, grilled veggies, summer side dish
2Zucchinitrimmed and quartered
1Eggplantends removed and cut into ¾” rounds
8ouncesCremini Mushrooms or Beellacleaned
1large Red pepper or 2 smalltrimmed and seeds removed, cut into quarters
1Poblano Peppertrimmed and seeds removed, cut into quarters
1large Sweet yellow Oniontrimmed cleaned and cut into ¾” rounds
Bunch of Scallions(optional)
Extra Virgin Olive oil
Ground Black Pepper
Dried Italian Seasoning Mix
Ground Black Pepper
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.
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.