Great Grilled Vegetables Platter


  • 1 small red onion, sliced into thick rings
  • ½ cup extra-virgin olive oil, for brushing
  • Coarse salt and black pepper
  • 1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
  • 1 Japanese eggplant (small, black, purple or white skinned), cut into ¼-inch strips, lengthwise
  • 1 small zucchini, cut into ¼-inch slices, lengthwise
  • 8 medium creminis (baby portobellos), trimmed

1. Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable...

View full recipe at SpringPad


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