Name: Grilled Vegetable Platter
Ingredients: Seasonal Vegetables: 2 medium zucchinis, sliced into thick rounds; 1 large eggplant, sliced into thick rounds; 2 red bell peppers, cored and quartered; 1 yellow bell pepper, cored and quartered; 1 large red onion, sliced into thick rings; 1 bunch of asparagus, trimmed; 2 portobello mushrooms, cleaned and stems removed; For the Balsamic Glaze: 1 cup balsamic vinegar; 2 tablespoons honey or maple syrup; For Grilling: 3 tablespoons olive oil; Salt and pepper to taste; 2 cloves garlic, minced; 1 teaspoon dried oregano; Optional Garnishes: Fresh basil leaves; Crumbled feta cheese; Pine nuts

Ingredients

Scale

To create a stunning grilled vegetable platter, you’ll need the following ingredients:

Seasonal Vegetables:
- 2 medium zucchinis, sliced into thick rounds
- 1 large eggplant, sliced into thick rounds
- 2 red bell peppers, cored and quartered
- 1 yellow bell pepper, cored and quartered
- 1 large red onion, sliced into thick rings
- 1 bunch of asparagus, trimmed
- 2 portobello mushrooms, cleaned and stems removed
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
For Grilling:
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Optional Garnishes:
- Fresh basil leaves
- Crumbled feta cheese
- Pine nuts

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Instructions

Creating a grilled vegetable platter is a straightforward process. Follow these steps to achieve the perfect result:

Preparing the Vegetables

Clean and Slice: Rinse all vegetables thoroughly. Slice zucchini, eggplant, and onion into thick rounds. Quarter the bell peppers and trim the asparagus.
Marinate: In a large bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper. Add the vegetables and toss until they are evenly coated.

Making the Balsamic Glaze

Simmer the Vinegar: In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat.
Reduce: Allow the mixture to simmer until it reduces by half and thickens to a syrupy consistency. This should take about 10-15 minutes. Remove from heat and let it cool.

Grilling the Vegetables

Preheat the Grill: Heat your grill to medium-high.
Grill the Vegetables: Place the marinated vegetables on the grill. Cook zucchini, eggplant, bell peppers, and onions for about 4-5 minutes per side. Grill asparagus and mushrooms for about 3-4 minutes per side.
Check for Doneness: Vegetables should be tender and have grill marks. Adjust grilling time as needed.

Assembling the Platter

Arrange the Vegetables: On a large platter, arrange the grilled vegetables in a visually appealing manner.
Drizzle the Glaze: Generously drizzle the balsamic glaze over the grilled vegetables.
Garnish: Add optional garnishes like fresh basil leaves, crumbled feta cheese, or pine nuts to enhance both flavor and presentation.

Nutrition

Serving Size: one normal portion
Calories: 250
Carbohydrates: 35
Protein: 8