Everyone looks forward to summer grilling. Dinners are a snap and all the mess stays outside.
There is nothing more gorgeous than a big, colorful platter of grilled vegetables to accompany burgers, chicken, steak or as a first course. Kids are tempted by the beautiful colors and everyone loves the big, bold flavors.
The secret to making vegetables even more special is to marinate them. I build my marinades right in a reusable storage bag (easy and less messy) and then transfer the vegetables right to the grill.
Rainy day ruining your grilling plans? No problem! Transfer marinated vegetables to a parchment lined baking sheet and roast the veggies in a 400°F oven.
Grilled Vegetable Platter
Servings
4 Servings
Ingredients
- 6 cloves garlic smashed
- 6 scallions sliced
- Zest and juice of 1 lemon
- ½ cup extra virgin olive oil
- 2 tablespoons za’atar
- 2 tablespoons tahini
- 1 tablespoon honey
- Dash of hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 6 medium colorful carrots cut in half lengthwise
- 3 zucchini cut into long wedges
- 3 portobello mushrooms stemmed and gills scraped out
- 3 medium tomatoes cut in half
- Kosher salt
- Freshly cracked black pepper
Instructions
Marinade
- Open a 1 gallon (or larger) reusable storage bag and fold the top over to create a cuff (this keeps the outside of the bag clean).
- Mix garlic, scallions, lemon zest and juice, oil, za’atar, tahini, honey, hot sauce, salt and pepper.
The Vegetables
- Marinate vegetables (recipe above) for 1-2 hours in the refrigerator.
- Preheat grill to medium heat, or preheat oven to 375°F.
- Transfer vegetables to heated grill. Season with salt and pepper and grill, turning only once, until tender and caramelized on both sides. Arrange on platter.
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