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Grilled Vegetable Platter
2023-05-31
https://www.metro.ca/userfiles/image/recipes/grilled-veggies-12142.jpg
PT25M
PT15M
PT40M
For the chimichurri sauce: combine all the ingredients in a jar or container with a tight lid and shake well. Refrigerate until ready to use.Place the olive oil, balsamic vinegar, salt, pepper, Italian seasoning, and minced garlic in a large bowl. Whisk to combine.Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes to 2 hours.Preheat a grill or grill pan to medium-high heat.Add the vegetables to the grill and cook them for 3-5 minutes per side or until browned and tender.Serve the vegetables on a serving platter with the sauce, grilled bread, and ricotta cheese if desired
6-8
Metro
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Grilled Vegetables:
1/2 - 1 inch slices 2 zucchini sliced
8 ounces cremini mushrooms (skewered for grilling)
8-10 mini bell peppers left whole (or 2 medium bell pepper, sliced into 4–5 flat planks)
8 onces grape tomatoes left whole (skewered for grilling)
4 shallots peeled and halved lengthwise with ends intact
1/2 - 1 lbs asparagus spears woody ends trimmed
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried Italian seasoning
2 cloves garlic peeled and minced
Chimichurri sauce:
1/4 cup packed leaves & tender stems, finely chopped
1 tablespoon heaping packed fresh oregano leaves, finely chopped
2 cloves garlic, peeled and minced
5 tablespoons Extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon crushed red pepper flake
1/2 teaspoon each salt and groundblack pepper or to taste
Grilled Vegetable Platter
6-8
Main course
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
Grilled Vegetables:
-
1/2 - 1 inch slices
2 zucchini sliced
-
8 ounces
cremini mushrooms (skewered for grilling)
-
8-10
mini bell peppers left whole (or 2 medium bell pepper, sliced into 4–5 flat planks)
-
8 onces
grape tomatoes left whole (skewered for grilling)
-
4
shallots peeled and halved lengthwise with ends intact
-
1/2 - 1 lbs
asparagus spears woody ends trimmed
-
5 tablespoons
olive oil
-
2 tablespoons
balsamic vinegar
-
1 teaspoon
salt
-
1/4 teaspoon
pepper
-
1 1/2 teaspoons
dried Italian seasoning
-
2 cloves garlic peeled and minced
-
Chimichurri sauce:
-
1/4 cup
packed leaves & tender stems, finely chopped
-
1 tablespoon
heaping packed fresh oregano leaves, finely chopped
-
2
cloves garlic, peeled and minced
-
5 tablespoons
Extra virgin olive oil
-
1 tablespoon
balsamic vinegar
-
1/2 teaspoon
crushed red pepper flake
-
1/2 teaspoon
each salt and groundblack pepper or to taste
Preparation
For the chimichurri sauce: combine all the ingredients in a jar or container with a tight lid and shake well. Refrigerate until ready to use.
Place the olive oil, balsamic vinegar, salt, pepper, Italian seasoning, and minced garlic in a large bowl. Whisk to combine.
Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes to 2 hours.
Preheat a grill or grill pan to medium-high heat.
Add the vegetables to the grill and cook them for 3-5 minutes per side or until browned and tender.
Serve the vegetables on a serving platter with the sauce, grilled bread, and ricotta cheese if desired
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
