Grilled Vegetable Platter
Griddled vegetables with a garlic, parsley and oil dressing. Simple, healthy and ready in twenty minutes.
- Total
- 25 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- eggplant1
- zucchini1
- red bell pepper1
- onion1
- mushroom7 oz
- wild asparagus7 oz
- garlic clove2
- parsley2 tbsp
- olive oil6 tbsp
- coarse salt1 tsp
Method
- 1
Cut the eggplant and zucchini into slices, the red pepper into strips and the onion into thick rounds.
- 2
Crush the garlic clove with the parsley and 4 tablespoons of olive oil.
- 3
Grill the vegetables, mushrooms and wild asparagus on a very hot griddle with the rest of the oil, in batches, 3-4 minutes per side.
- 4
Serve with the coarse salt and the garlic and parsley dressing.
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