Description
Discover how to make a flavorful Grilled Mediterranean Vegetable Platter that is perfect for summer gatherings. Learn the secrets to perfectly grilled veggies!
Ingredients
- – 1 globe eggplant, sliced lengthwise into 1/2-inch thick slabs (250g)
- – Salt
- – 6 sweet mini peppers or 3 large bell peppers, cored and cut into wide strips (450g)
- – 3 yellow squash, halved lengthwise (600g)
- – 1 pound asparagus, woody ends trimmed (450g)
- – 5 to 6 Campari tomatoes, or other small tomato variety (500g)
- – 1 teaspoon (5 ml) za’atar
- – 1 teaspoon (5 ml) sumac
- – 1/4 cup fresh parsley, chopped (15g)
- – 1/4 cup fresh basil, chopped (15g)
- – Vegan cheese, for garnish (optional; skip if desired)
- – 3 tablespoons (45 ml) vegetable oil
- – 1/2 large lemon, juiced
- – Salt
- – Black pepper
Instructions
- Optionally, if you have time, sprinkle salt on the eggplant slices to reduce bitterness. Let them sit in a colander for 20 minutes, then dry them with a paper towel to eliminate extra salt.
- Prepare your grill by oiling the grates and setting the heat to medium-high. Place all the vegetables on a large tray or baking sheet, coat them generously with vegetable oil, and season with salt. Toss the vegetables briefly to ensure they are evenly covered with oil.
- To create the lemony dressing, combine lemon juice and vegetable oil in a small bowl and whisk with a bit of salt and pepper.
- Arrange the vegetables on the preheated grill and cook them until they are tender. Keep an eye on them, as different vegetables need different cooking times, or grill them in separate batches: sweet mini peppers should take about 15 minutes, yellow squash and eggplant about 8 to 9 minutes, and Campari tomatoes and asparagus about 5 to 6 minutes. Occasionally turn the vegetables without overhandling them to achieve a nice char.
- To complete and serve, place the grilled vegetables on a large serving dish. Dust them with za’atar and sumac. Give the dressing another quick whisk and drizzle it over the vegetables. Garnish with the fresh parsley and basil, and optionally sprinkle with vegan cheese. Enjoy!
Notes
- Sprinkle salt on eggplant slices and let them rest for 20 minutes before grilling to reduce bitterness.
- Keep a close watch on different vegetables while grilling to avoid overcooking.
- Evenly coat all vegetables with oil before grilling to ensure even cooking and prevent sticking.
