Italian Grilled Veggie Platter
Ingredients
- 1 eggplant
- 1 red onion
- 1 green zucchini squash
- 1 yellow zucchini squash
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bundle asparagus
- 2 tbsp olive oil for red pepper sauce & veggies
- 12 oz jar roasted red peppers for red pepper sauce
- 1 handful basil leaves for red pepper sauce
- 1 clove garlic roasted, if possible
- salt and pepper to taste
Servings:
Instructions
- First, prep the roasted red pepper sauce. Drain jar of roasted red peppers. In a food processor add roasted red peppers, 1 tbsp olive oil, basil, garlic, and salt and pepper. Blend until smooth. You can prep ahead of time and even freeze this.
- Then, cut all veggies to cook evenly. Slice zucchini on an angle 1/2 inch thick. Slice eggplant lengthwise about 1/2 thick. Cut whole round onion a little less than 1/2 inch, and chop bell pepper into quarters or about 2 inches in diameter. Trim root ends of asparagus.
- Once the veggies are prepped toss them in 1 tbsp olive oil, sea salt, and ground black pepper. Add veggies to the grill. Be sure they do not overlap one another.
- Grill covered or uncovered for 25 minutes, flipping once halfway. When tender, remove from grill. Spoon over roasted red pepper sauce to serve.