Italian · Lunch
Grilled Mixed Vegetable Platter
Charred zucchini, bell pepper, eggplant, red onion and portobello mushroom are brushed with olive oil and grilled until marked and tender, then finished with balsamic vinegar, garlic, fresh basil and shaved parmesan. Served warm as a light platter, it leans on smoky char and bright acidity.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
346Calories
10.7gProtein
24.2gFat
24.3gCarbs
11.2gSugar
7.8gFiber
542mgSodium
10mgChol
4.7gSat Fat
1223mgPotassium
224mgCalcium
2.9mgIron
0.2mcgVitamin B12
98mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice zucchini lengthwise into planks, bell pepper into strips, eggplant into rounds, and red onion into rings. Toss all vegetables with olive oil, garlic, salt and pepper until evenly coated.
2
Grill
Heat grill to medium-high. Lay vegetables in single layers in batches; grill zucchini, eggplant and onion 3–4 minutes per side until deep marks and tender flesh form.
3
Grill
Grill pepper and portobello mushroom 4–5 minutes per side over medium-high heat until charred and tender throughout with visible dark marks.
4
Plate
Arrange grilled vegetables on a plate. Drizzle with balsamic vinegar while warm, scatter fresh basil over top and finish with shaved parmesan. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g portobello mushroom
- 240g240g zucchini
- 120g120g bell pepper
- 200g200g eggplant
- 80g80g red onion
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 2 tsp2 tsp balsamic vinegar
- 4 tbsp4 tbsp fresh basil
- 22g22g shaved parmesan
- salt, to taste
- black pepper, to taste
