Grilled Veggie Platter (Edit recipe)

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Our GRILLED VEGGIE PLATTER is here to make all your summer BBQ's even better! Serve it family-style so everyone can grab their favs. Or try out this GRILELD VEGGIE ORZO SALAD with the veggies! We like to top all the veggies off with the arugula pesto from our cookbook, so DELISH! Experiment with your favorite veggies or brush some of the marinade on a slice of watermelon on the grill - it’s so flavorful! Enjoy this tasty side and grab a copy of our cookbook, "Back Porch Paleo, Homestyle Comfort Food from Our Table to Yours" for that tasty ARUGULA PESTO recipe.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

Marinade

1 cup Avocado Oil
1 cup Balsamic Vinegar
2 - 3 Tbsp Dijon Mustard
1 tsp Sea Salt
.5 tsp Garlic Powder
.5 tsp dried Thyme

Veggies

2 whole Portobello Mushroom Cap
2 whole Red Onion, Vidalia or Walla Walla are also great
1 whole Zucchini
1 whole Red Bell Pepper, or pepper of choice
.5 lb Asparagus
1 tsp Sea Salt
3 oz Arugula, optional
3 Tbsp Creamy Mint Basil Pesto (click for recipe), optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the marinade by adding all ingredients to a thin mason jar, secure lid and shake until blended (double for optimal veggie marinating).
Clean and stem mushrooms, slice into 1½“ sections or leave whole.
Remove the skin from onions and slice into ½“ rings.
Clean and slice zucchini into ¼“ horizontal slices.
Cut stem and seeds from bell pepper, slice into quarters.
Trim off woody ends of asparagus and peel ends if needed.
Place veggies in a 2 gallon zip-top bag or large glass pan, being careful to keep onions in their ring shape so they’re easier to grill.
Pour marinade over veggies and let marinate for 4-8 hours (room temp if under 4 hours, place in fridge for over 4 hours.)
When ready to grill, drain marinade back into the mason jar, no need to discard*
Grill veggies, in batches, if necessary, according to the manufacturer’s directions for an outdoor grill or on an indoor grill pan. Grill to your personal preference, but grill veggies together that take similar cooking times. For example, onions and bell peppers often take the longest and the a*TIP when you drain the veggies, put the marinade back in the jar & store it in the fridge to use again within a week's time
Asparagus will be the quickest.
Serve on a bed of arugula w/ arugula pesto, both optional

Notes

*TIP when you drain the veggies, put the marinade back in the jar & store it in the fridge to use again within a week's time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	647
Fat:	56 g
Carbohydrates:	30 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	1180 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.