Great Grilled Vegetables Platter
These grilled vegetables can be made on an outdoor grill or, if the weather isn't right, indoors using a grill pan.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 275
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 275
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 creminis (baby portobellos), trimmed
1/2 cup extra-virgin olive oils, for brushing
coarse salt and black pepper
2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried italian seasonings may be substituted)
Directions:
Preheat 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 oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
