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Great Grilled Vegetables Platter

These veggies are delish as a healthy appetizer or side for a summer barbecue or evening meal.

Ingredients

  • 1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise

  • 1 small zucchini, cut into 1/4-inch slices, lengthwise

  • 1 cubanelle (light green) Italian pepper, cut into strips, lengthwise

  • 1 small red onion, sliced into thick rings

  • 8 medium criminis mushrooms (baby portobellos), trimmed

  • 1/2 cup extra virgin olive oil (EVOO), for brushing

  • Coarse salt and black pepper

  • 2 tablespoons fresh thyme (4-6 sprigs), stripped and chopped (1/2 teaspoon dried thyme or dried Italian seasoning (a sprinkle) may be substituted)

Preparation

Pre-heat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and, as you place them on the grill, brush each side with a little EVOO. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3-5 minutes on each side, depending on the vegetable. Arrange grilled vegetables back on the platter and garnish with a generous sprinkle of chopped fresh thyme.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...