If you’re looking for a healthy and colourful addition to your next BBQ spread and want an alternative to the boring garden salad why not try this grilled vegetable platter.
Ingredients:
- 2 zucchini, sliced diagonally
- 1 – 2 Capsicums (try red & yellow)
- 1 eggplant, sliced
- 1 red onion, sliced into wedges
- cherry tomatoes / small truss tomatoes
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Fresh rosemary or thyme, chopped
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, herbs, salt, and pepper.
- Brush the vegetables with the olive oil mixture.
- Grill the vegetables over medium-high heat for 4-6 minutes per side, until tender and slightly charred.
- Arrange on a platter and drizzle with extra balsamic vinegar before serving.
Tips:
- Use seasonal veggies where possible
- Great for using up any veggies you have in the fridge. Asparagus, mushrooms, sweet potato are all good options
- Pre-heat the grill, aiming for medium-high grilling temperature
- Marinate veggies ahead of time for extra flavour
- To keep your fresh produce fresher longer, always store them in Fresh & Crisp storage bags. These bags help maintain the ideal moisture and air flow, preserving the flavour, texture and nutritional value of your produce.