Grilled Vegetable Platter
Recipe by Megan Horsley
Ingredients
15
Time
30m
Serves
6
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.
Side
Vegan
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
Red Onion
1 bunch
Scallions
1 Bunch
Cilantro
3
Garlic Cloves
1
Avocado
1 Tbsp
Red Wine Vinegar
1 Tbsp
Maple Syrup
1 Small
Lemon
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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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
