Grilled Vegetable Platter
1 large eggplant (about 1 pound)
Cut eggplant crosswise into 1/2-inch 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 thick slices. Cut red onion into 1/2-inch 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.
1 each sweet red, green and yellow pepper
1 pound asparagus
3 large carrots
1 large red onion
10 oyster mushrooms (about 8 ounces)
5 green onions, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon each salt and pepper
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon each salt and pepper
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; 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.
•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.
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