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.