A grilled vegetable platter is not only beautiful, but easy to prepare, delicious and healthy. You can serve it alone or with a dip. Vegetables can be grilled on a stovetop grill pan or on your outdoor grill. Both are delicious! Below is what I use, but add or delete based on your personal taste buds. This will serve a crowd, 12+
3-4 Roma tomatoes, cut into halves or quarters, depending on size or cherry tomatoes, whole
4-5 purple potatoes, cut into halves or quarters, depending on size
4-5 golden potatoes, cut into halves or quarters, depending on size
1 bunch asparagus
2 each small red peppers and yellow peppers, quartered
2-3 red onion, cut into quarters
1 container bella mushrooms, cut in half
2 zucchini, cut into 3/4 inch slices
2 yellow squash, cut into 3/4 inch slices
3/4 LB brussel sprouts, bottoms cut off
Wash all veggies. Heat up grill or grill pan to medium high heat. While heating, put cut potatoes in a large pot and cover with water. Heat potatoes over high heat until they boil. Boil for 3 minutes, remove from heat and drain. Rinse with cold water and set aside. Grill onion, brussel sprouts, potatoes, peppers and asparagus in turn over medium high heat until a fork can pierce each vegetable. Remove and set aside. Grill tomatoes, squash and zucchinni until there are visible grill marks, 3-4 minutes. Add bella mushrooms and grill until visible grill marks. Arrange vegetables on a large platter and serve at room temperature. If you want to serve the vegetables with a dip, trusty old Ranch dressing is always a good choice.
Loves cooking, gardening and creating incredible dishes to share with friends and family.