Grilled Vegetable Platter
This is a delicious vegetable side dish to serve any time of year. The vegetables look great on a buffet, especially when decoratively plated. I like to serve this dish with pesto sauce on the side.
2 Medium Yellow Squash, Sliced Lengthwise
2 Medium Zucchini, Sliced Lengthwise
1 Medium Eggplant, Sliced Across in Rounds
1 Red Bell Pepper, Seeded, Cleaned and Quartered
1 Orange Bell Pepper, Seeded, Cleaned and Quartered
Salt & Pepper
½ Cup Extra Virgin Olive Oil
¼ Cup Balsamic Vinegar
In a large mixing bowl, combine all cut vegetables. Season generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on a hot grill or grill pan, and cook for 2-3 minutes per side, until tender and marked by the grill. Remove from the grill and arrange decoratively on serving platter. Season again to taste with salt and pepper.