Grilled Vegetable Platter

Name: Grilled Vegetable Platter
Cook time: 30
Ingredients: 2 Tbsp Avocado Oil; 2 tsp Himalayan Salt; 1/2 tsp Black Pepper; 1 bunch Asparagus; 3 large Bell Peppers; 2 med Zucchini; 2 small Eggplant; 1 null Red Onion; 1 bunch Scallions; 1 Bunch Cilantro; 3 null Garlic Cloves; 1 null Avocado; 1 Tbsp Red Wine Vinegar; 1 Tbsp Maple Syrup; 1 Small Lemon

Recipe by Megan Horsley

Ingredients

Cook Time

30m

Prep Time

Ingredients

Serves 06

Feeding a crowd at your next barbecue? Give your guests the rainbow with this delicious grilled vegetable side dish. It's super easy to throw together because everything is cooked at the same time and you can use any summer vegetables that you have on hand or from your garden. Eating a variety of vegetables Is important for increasing the micronutrient density in our diets so consider this recipe your new favourite summer side dish.

Instructions

1
Preheat grill to 400℉. Toss the asparagus, bell peppers, zucchinis, red onion, scallions and eggplants with avocado oil, 1 tsp of salt and ½ tsp of pepper.
2
Grill the vegetables for 3-5 minutes on each side, or until the desired doneness. Move the asparagus, zucchini and eggplant onto indirect heat once cooked to keep warm while the other vegetables cook.
3
Place the charred scallions, avocado, lemon juice, garlic, cilantro, red wine vinegar and 1 tsp of salt in a blender or food processor. Blend until smooth.
4
Arrange the grilled vegetables on a platter and serve with the charred scallion avocado sauce.

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