Tested till perfect Grilled Vegetable Platter

Grilled Vegetable Platter

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

  • rating starrating starrating starrating starrating star
  • Portion size 12

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
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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.

Nutritional Information Per serving: about

cal 131 pro 3g total fat 9g sat. fat 1g
carb 13g fibre 3g chol 0mg sodium 169mg

% RDI:

calcium 3 iron 8 vit A 63 vit C 73
folate 29
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