Grilled/ Roasted Veggies
 
Prep time
Cook time
Total time
 
Naturally gluten-free, a grilled/ roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep. Here I used a combination of roasting and grilling to maximize time and space, but either one will work.
Author:
Recipe type: Veggies, Sides
Cuisine: Gluten-Free, Vegan
Ingredients
  • Quantity depends on number of people serving. I tend to always end up with too much of some and not enough of others! And I like having extra for the next few days.
  • For all: Clean and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
  • Pepper: 2 red, 2 yellow, cut in half, stem and seeds removed
  • Zucchini - 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half OR cut in ¼ inch slices
  • Squash- 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half
  • Baby eggplant - 5-6, sliced in ¼ inch circles (my family loves eggplant so can't make too much!)
  • Portobello mushroom 5-6, can be grilled whole or roasted sliced
  • 10 roma tomatoes or 20 cherry tomatoes
  • Radicchio, approximately `10 pieces gently peeled off
  • Red onion, approximately 10 slices, ⅛ in thick
  • Olive oil
  • Kosher Salt
  • Pepper
  • Garlic optional
  • Rosemary optional
Instructions
Roasted Peppers:
  1. In preheated broiler, roast peppers for approximately 20-30 minutes, rotating midway through, or until blackened. You want them black so that the skin peels off easier.
  2. Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily and the seeds remove easily. Slice peppers into strips.
Roasted Veggies:
  1. Preheat oven to 400 degrees F.
  2. One vegetable at a time, gently toss in olive oil, salt and pepper, if desired, so lightly coated but not dripping. Lay in a single layer on individual baking sheets or bake in batches. Alternatively, you could lay flat in a single layer first, then brush both sides with olive oil and sprinkle with salt and pepper. Bake for:
  3. Tomatoes - 10 minutes or until tender
  4. Broccolini - 15 minutes or until tender and slightly crispy
  5. portobello - 15-30 minutes or until tender (depends on size)
  6. Zucchini - 30 minutes or until tender and slightly crisp
  7. eggplant - 30 minutes or until tender and slightly crisp
Grilled Vegetables
  1. Preheat grill to medium-high heat.
  2. One vegetable at a time, gently toss in olive oil, salt and pepper, if desired, so lightly coated but not dripping. In batches, lay in a single layer on grill tray or on grill pan. Alternatively, you could lay flat in a single layer first, then brush both sides with olive oil and sprinkle with salt and pepper.
  3. Grill in batches, one vegetable type at a time so that they cook at the same rate. Grill, flipping once, until tender and lightly charred, approximately
  4. Zucchini - 15 minutes
  5. Squash - 15 minutes
  6. Eggplant - 15 minutes
  7. Raddichio - 5 minutes
  8. Onions - 7-8 minutes
  9. Portobello - I place directly on the grill whole, flipping once, 15 minutes or until tender
  10. Pro Tip: The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. I tend to flip only once. I find the best grill marks are easiest on the grill pan.
Store each vegetable separately in air tight containers in the refrigerator for several days.
Serve at room temperature or heat up in a skillet.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/epic-grilled-veggie-platter/