Grilled Vegetarian Plate

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November 3, 2015

This recipe is a simple take of my obsession with grilled vegetables. The smoky taste in combination with freshness of the veggies brings to life my summer affection.


6 servings

6 brussel sprouts, cut in half

1 fennel bulb, cut to ¼” thick slices

6 cauliflower florets

1 red bell pepper

6 small carrots

10 cipollini onions, trimmed and peeled

2 green zucchini

10 baby yellow squash

1 small size Italian eggplant

3 plum tomatoes

4 tablespoons olive oil

1 tablespoon salt

1 teaspoon freshly ground black pepper


1Put the cipollini onions to boiling water. Remove them after 30 sec. Place them in a plate. Once the onions are cool enough to handle easily remove outside peel

2Trim top of eggplant and cut lengthwise into 1/2” slices.

3Put all vegetables in a large plastic zip bag, add already mixed olive oil with salt and black paper and turn to coat well. Marinate for 15 min at room temperature.

4Heat the grill.

5Place the vegetables flat, leaving 1” distance between them and then grill them for 7-10 min each side.

6When done, transfer the peppers and tomatoes to a pot, leaving the lid on until they are cool enough to peel the skin off.

7Arrange the veggies on a platter and just before serving, pour some aged balsamic vinegar mixed with fresh basil & parsley.


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