Grilled Vegetable Platter

Italian, French, American

Vegetables grilled are beautiful and a wonderful accompaniment for grilled meats or stand alone as an appetizer, dressed up a bit with a balsamic vinaigrette or Quick Aioli. Garden and market vegetables combine in endless variations. Use various colors and shapes of vegetables for visual and taste appeal, and introduce new vegetables to the mix as they come into season. For example, the Rossa Lunga is a beautiful, pungent long Italian onion.
1/4 cup olive oil
2 teaspoons finely minced rosemary
1 large clove garlic, smashed
2 zucchini, any color, sliced lengthwise 1/4 inch thick
2 patty pan squash, any color, sliced in rounds 1/4 inch thick
1 yellow or red onion, ends trimmed, peeled, cut in rounds 1/4 inch thick
1 rossa lunga, top trimmed - root left on, peeled, sliced lengthwise 1/4 inch
2 bell peppers, any color, cut lengthwise into strips 1-1/2 inches wide

8 sprigs thyme or parsley
1 Preheat grill to medium heat.

2 In a small bowl, mix olive oil with rosemary and garlic. Set aside while you slice vegetables.

3 Brush both sides of vegetables with olive oil mixture.

4 Lay vegetables on grill, cooking for about 4 minutes on each side. The idea is to get grill marks but cook the vegetables somewhat slowly to allow flavors to fully develop. Continue to brush with herbed olive oil every time you turn the vegetables. Remove each slice as it finishes (onions often cook faster and can burn, so watch carefully.)

5 Presentation: on a large platter, serve warm or at room temperature.

people  use metric
Notes In trimming a rossa lunga, cut in lengthwise leaving root end on. Peel, then slice lengthwise into 1/4 inch slices. The intact root end will hold the layers together.

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