Great Grilled Vegetables Platter Recipe - Cooking Index
Great Grilled Vegetables Platter Recipe - Cooking Index
| 1 | Japanese eggplant - cut lengthwise (small) | |
| Into 1/4" strips | ||
| = (black, purple or white skinned) | ||
| 1 | Zucchini - cut lengthwise (small) | |
| Into 1/4" slices | ||
| 1 | Cubanelle (light green) Italian pepper - cut lengthwise | |
| Into strips | ||
| 1 | Red onion - sliced thick rings (small) | |
| 8 | Creminis (baby portobellos) - trimmed (medium) | |
| 1/2 cup | 118ml | Extra-virgin olive oil - for brushing |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped fresh thyme - 4 to 6 sprigs |
| Stripped and chopped | ||
| = (1/2 tspn [a sprinkle] of dried thyme or | ||
| Dried Italian Seasoning may be substituted |
Preheat grill or grill pan over moderate to high heat.
Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable.
Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.
This recipe yields 4 side dish servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B03) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.