Description
Celebrate Memorial Day with this vibrant grilled vegetable platter, featuring a medley of fresh flavors that will delight your guests and brighten your summer gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced into ½-inch rounds
- 2 bell peppers (1 red, 1 yellow), cut into strips
- 1 large red onion, cut into wedges
- 1 medium eggplant, sliced into 1-inch thick rounds
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme or rosemary, chopped
- Salt and pepper to taste
Instructions
- Wash and pat dry all vegetables.
- Slice zucchini, bell peppers, onion, and eggplant as specified.
- In a large bowl, combine vegetables with olive oil, salt, pepper, and herbs. Toss to coat; let marinate for 20 minutes.
- Preheat the grill to medium-high heat (about 400°F).
- Grill the vegetables for about 4-5 minutes on each side until tender and charred.
- Arrange on a platter; drizzle with additional olive oil if desired.
Notes
- Feel free to swap in seasonal veggies like asparagus or cherry tomatoes for variety.
- Experiment with different herbs or marinades to personalize your dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg