Description
A vibrant Mediterranean/BBQ-inspired platter featuring charred zucchini, peppers, asparagus, and mushrooms, seasoned with garlic, olive oil, and balsamic vinegar. A healthy, colorful centerpiece for summer meals.
Ingredients
2 large zucchini, halved lengthwise
2 red bell peppers and 1 yellow bell pepper, seeded and quartered
12 oz button mushrooms, sliced
1.5 lb asparagus, trimmed to 2-inch stalks
1 large red onion, sliced 1/2-inch thick
2 tbsp olive oil
1 tbsp balsamic vinegar
3 cloves minced garlic
Salt to taste, preferably kosher
Black pepper to taste, freshly ground
Instructions
Rinse all vegetables under cool water
Trim zucchini stems and cut asparagus spears to uniform length
Slice bell peppers lengthwise and remove membranes
Toss vegetables in olive oil, garlic, salt, and pepper until evenly coated
Preheat grill to medium-high heat (about 400°F)
Grill vegetables in batches for 8–10 minutes, turning occasionally until charred and tender
Brush with balsamic vinegar during last 2 minutes of cooking
Serve immediately on a large platter
Notes
Use high smoke-point oil (like avocado oil) for indoor grilling
Swap asparagus with broccoli or zucchini
For extra flavor, use balsamic glaze instead of regular vinegar
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (250g total vegetables)
- Calories: 70
- Sugar: 3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg