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.

Grilled Vegetable Platter

Name: Grilled Vegetable Platter
Cook time: 30 min
Yield: 6 servings
Ingredients: Avocado Oil; Himalayan Salt; Black Pepper; Asparagus; Bell Peppers; Zucchini; Eggplant; Red Onion; Scallions; Cilantro; Garlic Cloves; Avocado; Red Wine Vinegar; Maple Syrup; Lemon

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

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.

Vegan

Side

Ingredients

2 Tbsp

Avocado Oil

2 tsp

Himalayan Salt

1/2 tsp

Black Pepper

1 bunch

Asparagus

trimmed

3 large

Bell Peppers

various colours, sliced

2 med

Zucchini

sliced

2 small

Eggplant

sliced

Red Onion

cut into wedges

1 bunch

Scallions

trimmed

1 Bunch

Cilantro

roughly chopped

Garlic Cloves

roughly chopped

Avocado

1 Tbsp

Red Wine Vinegar

1 Tbsp

Maple Syrup

1 Small

Lemon

Juiced

Instructions

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.

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.

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.

Arrange the grilled vegetables on a platter and serve with the charred scallion avocado sauce.