Description
Elevate your gatherings with a vibrant Grilled Vegetable Board, featuring a medley of juicy bell peppers, tender zucchini, and earthy mushrooms. This colorful platter bursts with smoky flavors, making it perfect for summer barbecues or cozy dinners. With minimal effort, you can create a stunning dish that brings family and friends together for delightful moments.
Ingredients
Scale
- 2 medium zucchini (about 300g)
- 2 bell peppers (1 red, 1 yellow; about 250g total)
- 1 medium eggplant (about 200g)
- 200g portobello or cremini mushrooms
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Wash all vegetables thoroughly. Cut zucchini into quarters lengthwise, bell peppers into strips, and eggplant into thick rounds. Leave mushrooms whole or slice if large.
- In a mixing bowl, toss the veggies with olive oil, salt, and pepper until well-coated.
- Preheat your grill to medium-high heat (400°F/200°C) and let the seasoned veggies sit for about ten minutes.
- Grill the vegetables for about 5-7 minutes on each side until tender and charred.
- Arrange grilled veggies on a serving platter, drizzle with additional olive oil if desired, and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: About 250g
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize your board by adding seasonal veggies like asparagus or cherry tomatoes. For an extra flavor kick, marinate the vegetables in balsamic vinegar or your favorite herbs before grilling. Leftovers can be stored in an airtight container in the fridge for up to three days.