Description
There's something special about making a big, beautiful Herb-Marinated Grilled Mediterranean Vegetable Platter for a cozy dinner or a gathering with your loved ones. It's a delicious way to enjoy the freshest produce of the season while showing off your grilling skills.
Ingredients
Marinade Ingredients:
1/2 c. Olive oil
1 Bunch fresh parsley, roughly chopped
1/2 c. green onions or chives
1 Medium lemon, juiced
3 Medium garlic cloves
2 T. Red 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 to taste
Instructions
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Preheat an outdoor grill to medium-high.
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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.
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Pulse to combine, leaving some texture in the herbs.
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Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
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Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
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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.
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Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
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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.
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Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
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Enjoy!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
