Grilled Vegetable Platter

Author: Canadian Living

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.

  • Portion size 12 servings

Ingredients

  • 1 lb eggplant (1 large)
  • 1 sweet red pepper
  • 1 sweet green pepper
  • 1 yellow pepper
  • 1 lb asparagus spear
  • 3 carrots
  • 1 red onion
  • 10 oyster mushrooms (about 8 oz/250 g)
  • 5 green onions trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves of garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 169 mg
  • Protein 3 g
  • Calories 131.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 63.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Platter