Herb-Marinated Grilled Mediterranean Vegetable Platter
These herb-marinated grilled vegetables are gorgeous and bursting with flavor. Grilling deepens and intensifies the inherent sweetness of vegetables and the char highlights the earthiness.
Ingredients
Marinade Ingredients:
- 1/2 cup Olive oil
- 1 bunch fresh parsley roughly chopped
- 1/2 cup green onion or chives
- 1 medium lemon juiced
- 3 medium garlic cloves
- 2 tablespoons wine vinegar
- sea salt and black pepper to taste
Remaining Ingredients:
- 2 Sweet peppers sliced into 4 long pieces
- 2 medium zucchini quartered lengthwise
- 1 medium eggplant sliced into rounds
- 2 small red onions quartered
- 1 bunch cherry tomatoes on the vine or skewered onto BBQ sticks for grilling
- 4 Baby Portobello mushrooms stems removed
- sea salt and black pepper
Instructions
- Preheat an outdoor grill to medium-high.
- In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.
- Pulse to combine, leaving some texture in the herbs.
- Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
- Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
- While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
- Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
- The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side.
- Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For best results, cut all vegetables to a uniform thickness prior to grilling. If you do not have the vegetables used here, feel free to substitute any sturdy vegetable you have on hand.
Cook time: 10-15 minutes (will vary based on thickness and type of vegetables).
Nutrition
Calories: 350kcal (18%)Carbohydrates: 24g (8%)Protein: 6g (12%)Fat: 28g (43%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.003gSodium: 26mg (1%)Potassium: 1089mg (31%)Fiber: 8g (33%)Sugar: 14g (16%)Vitamin A: 2254IU (45%)Vitamin C: 107mg (130%)Calcium: 62mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
