Festive Grilled Veggie Platter
A grilled and roasted vegetable platter is a good idea at any holiday celebration. It adds color, nutrients and works well with just about everything. I use a combination of roasting and grilling to maximize time and space, but either one will work.
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 1/8 -1/4 inch pieces, then in half
- Squash- 2-3 sliced long ways in 1/8 -1/4 inch pieces, then in half
- Baby eggplant - 5-6 sliced in 1/4 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, 1/8 in thick
- Olive oil
- Kosher Salt
- Pepper
- Garlic optional
- Rosemary optional
Instructions
Roasted Peppers:
- In preheated broiler, roast peppers for approximately 20-30 minutes, rotating once midway through, or until blackened. You want them black so that the skin peels off easier.
- 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. Slice peppers into strips.
Roasted Veggies:
- Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic & rosemary if desired. Lay in a single layer on individual baking sheets or bake in batches. Bake for:
- Tomatoes - 10 minutes or until tender
- Broccolini - 15 minutes or until tender and slightly crispy
- portobello - 15 minutes or until tender
Grilled Vegetables
- Preheat grill to medium-high heat. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic if desired. In batches, lay in a single layer on grill tray or on grill pan. Grill in batches, one type at a time so that they cook at the same rate. Grill, flipping once, until tender and lightly charred, approximately
- Zucchini - 15 minutes
- Squash - 15 minutes
- Eggplant - 15 minutes
- Raddichio - 5 minutes
- Onions - 7-8 minutes
- Portobello - I place directly on the grill whole, flipping once, 15 minutes or until tender
- 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.
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