Grilled Vegetable Platter
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 131 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 169 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 63 |
| vit C | 73 |
| folate | 29 |
- Portion size: 12
A plentiful array of grilled vegetables is just right for a crowd. You can cook the vegetables early in the day to free up the barbecue for the burgers or other items that residents contribute.
Ingredients
- 1 lb 1lbeggplant, (1 large)
- 1 1sweet red peppersweet red peppers
- 1 1sweet green peppersweet green peppers
- 1 1yellow pepperyellow peppers
- 1 lb 1lbasparagus spearasparagus spears
- 3 3large carrotcarrots
- 1 1large red onionred onions
- 10 10oyster mushroomoyster mushrooms, (about 8 oz/250 g)
- 5 5green oniongreen onions, trimmed
- 2 tbsp 2tbspextra virgin olive oil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- Dressing:
- 1/3 cup 1/3cupextra virgin olive oil
- 2 tbsp 2tbspbalsamic vinegar
- 2 2clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Seed, core and cut red, green and yellow peppers into quarters. Snap woody ends off asparagus. Cut carrots on the diagonal into 1/2-inch (1 cm) thick slices. Cut red onion into 1/2-inch (1 cm) thick slices. Place eggplant, peppers, asparagus, carrots and onion in bowl. Add mushrooms and green onions. Add oil, salt and pepper; gently toss to coat.
Dressing: In large bowl, whisk together oil, vinegar, garlic, salt and pepper; set aside.
Place eggplant, sweet peppers and carrots on greased grill over medium heat; close lid and grill, turning occasionally, until slightly charred, about 20 minutes. Transfer to bowl of dressing; toss to coat.
Add red onion and mushrooms to grill; grill, covered and turning occasionally, until slightly charred, about 15 minutes. Add to dressing; toss to coat.
Add asparagus and green onions to grill; grill, covered and turning occasionally, until slightly charred, about 8 minutes. Add to dressing; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours; bring to room temperature to serve.)
With tongs, arrange vegetables on platter; drizzle with any remaining dressing.
Additional information :
Tips:
Add thinly sliced mozzarella or provolone cheese or sliced bocconcini cheese and cherry tomatoes to platter.
Use 6 portobello mushrooms instead of oyster mushrooms. Remove stems and use spoon to scrape away dark gills on underside of mushrooms.
Source : Canadian Living Magazine: June 2004
