Grilled Vegetable Platter with Lemon, Garlic and Mint

 

This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.

INGREDIENTS

FOR THE VEGETABLES:

2 tablespoons neutral oil, such as canola or safflower

1 globe eggplant, sliced in ½-inch thick rounds

10 baby bell peppers, whole

2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces

1 bunch asparagus, thicker variety if available

1 pound large button mushrooms

2 large sweet onions, cut in 1/2 inch slices

1 pound Campari or Roma tomatoes

3 tablespoons extra virgin olive oil

FOR THE VINAIGRETTE:

3 cloves garlic, peeled

3/4 cup extra virgin olive oil

Juice of 2 lemons

1 teaspoon kosher salt

Few grinds black pepper

20 fresh mint leaves plus more, chopped, for finishing

INSTRUCTIONS

Heat the grill to medium high. Rub the grates lightly with a neutral oil such as canola or safflower.

Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil.

Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes.

In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.

Arrange the grilled vegetables on a large platter, keeping the types together.

Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.

Author: Maureen Abood