Grilled Vegetable Platter Grilled Vegetable Platter

Photo: Jodi Pudge

Have fun with this platter, grilling vegetables in batches and adding your favourites to the mix. Serve with Chimichurri Verde.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine



Core and seed red and orange peppers; cut into quarters. Cut zucchini lengthwise into 1/4-inch (5 mm) thick strips.

Cut onions into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Remove stems from mushrooms; with spoon, scrape out gills.

Brush vegetables with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes.

Nutritional facts Per serving: about

  • Sodium 56 mg
  • Protein 3 g
  • Calories 145.0
  • Total fat 10 g
  • Potassium 632 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g


  • Iron 8.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 23.0
  • Vitamin C 215.0
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Grilled Vegetable Platter