French · Lunch
Grilled Vegetable Platter with Olive Oil
Zucchini, bell pepper, red onion and asparagus are char-grilled until marked and tender, then finished with olive oil, lemon and herbs. Fennel and cherry tomatoes round out the platter, served warm with shaved parmesan and parsley. A light, vegetable-forward French bistro plate.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
289Calories
8.3gProtein
19.6gFat
22.2gCarbs
10.8gSugar
7.9gFiber
328mgSodium
9mgChol
4.1gSat Fat
1065mgPotassium
159mgCalcium
2.5mgIron
0.1mcgVitamin B12
112mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice zucchini into lengthwise planks, quarter bell pepper, cut red onion into thick rings, trim asparagus, slice fennel into wedges, and mince garlic.
2
Grill
Heat a ridged griddle pan over medium-high heat. Grill zucchini, bell pepper, onion and fennel 4-5 minutes per side until charred and tender.
3
Grill
Add asparagus and cherry tomatoes; grill over medium heat 3-4 minutes, turning once, until asparagus brightens and tomato skins split.
4
Plate
Arrange vegetables on a plate, drizzle with extra olive oil and lemon juice, scatter thyme, top with parmesan and parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g zucchini
- 5.6 oz160g bell pepper, quartered and seeded
- 3.6 oz100g red onion
- 5 oz140g asparagus spears
- 3.6 oz100g fennel
- 10-12 cherry tomatoes
- 2 tbsp2 tbsp olive oil, plus extra for finishing
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp fresh thyme leaves
- 2 tbsp2 tbsp parsley
- 0.8 oz24g parmesan
- salt, to taste
- black pepper, to taste
