Grilled Vegetable Platter |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I am thoroughly thrilled when I can serve a spread of grilled vegetables for my dinner. Thrilled to the point of pigging out. I use a variety of seasoning salts and spice blends from my cabinet for whatever mood I'm in. I have the whole gambit of blends from the Penzey's company. Honestly though, life is good with a simple sprinkling of good old salt and pepper. Leftovers (if you have any) are great on sandwiches or wrapped up in tortillas. Ingredients:
2 lbs assorted fresh vegetables, thickly sliced (zucchini, summer squash, eggplant, bell pepper, asparagus, red onion and or or mushrooms) |
1/3 cup extra virgin olive oil |
3/4 tablespoon seasoning salt |
Directions:
1. In large resealable plastic bag, combine all ingredients; toss to coat.
2. Grill vegetables, turning once, until vegetables tender and slightly charred. Serve warm or at room temperature.
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