Grilled Vegetable Platter

Ingredients

• ½ cup extra-virgin olive oil
• ½ cup fresh basil leaves
• ½ cup fresh flat-leaf parsley leaves
• 3 whole garlic cloves
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 whole medium zucchini
• 2 whole large red bell pepper
• 2 whole large yellow bell pepper
• 2 whole medium red onion
• 4 whole medium portobello mushroom caps
• 1 teaspoon fleur de sel or sea salt

Instructions

1. 1

   Make the herb oil first so the flavors meld while you prep the vegetables. Peel 3 garlic cloves and roughly chop them. Add the garlic, 0.5 cup fresh basil leaves, 0.5 cup fresh flat-leaf parsley leaves, 3 tablespoons fresh lemon juice, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper to a food processor. Pulse until the herbs are finely chopped but still have some texture — you want flecks of green throughout, not a smooth paste. With the processor running, slowly drizzle in 0.5 cup extra-virgin olive oil until the mixture comes together. Transfer to a small bowl and set aside.

2. 2

   Prepare the zucchini: Trim both ends off 3 medium zucchini, then slice each one lengthwise into 0.25-inch-thick planks. This gives you a large, flat surface for even charring.

3. 3

   Prepare the bell peppers: Remove the stems from 2 large red bell peppers and 2 large yellow bell peppers. Slice each pepper in half from stem to tip, then remove the seeds and white pith. You'll have 8 large, flat pieces.

4. 4

   Prepare the red onions: Cut 2 medium red onions in half from root to tip. Peel away the papery skin but leave the root end intact — this holds the layers together while grilling. Slice each half into 0.5-inch-thick wedges.

5. 5

   Prepare the mushrooms: Use a damp paper towel to gently wipe dirt from 4 medium portobello mushroom caps. Remove the stems completely and use a small spoon to scrape out the dark gills from the underside — this prevents them from releasing too much moisture and steaming instead of grilling. Cut each cap in half.

6. 6

   Prepare your grill: If using a gas grill, preheat to medium-high heat (about 450°F). If using charcoal, wait until the coals are very hot and the grate is so hot you can only hold your hand 3 inches above it for 2-3 seconds. Lightly oil the grill grates with a high-heat oil and a folded paper towel — this prevents sticking without adding extra flavor.

7. 7

   In a large bowl, lightly toss all the prepared vegetables with just enough herb oil to coat them lightly — you want them barely glossy, not dripping. Season with a small pinch of additional kosher salt. Work in batches so you don't overcrowd the grill.

8. 8

   Start with the zucchini and bell peppers: Place them on the grill perpendicular to the grates so they don't fall through. Grill without moving them for 2-3 minutes until they develop deep golden char marks. Flip once and grill for another 2-3 minutes on the second side. You should see caramelized edges and the vegetables should be fork-tender. Transfer to a large platter.

9. 9

   Grill the red onion wedges: Place them on the grill, being mindful of the gaps between the grates. Grill for 3-4 minutes per side, undisturbed, until the layers are tender and charred. The onions should be mostly cooked through but still have slight resistance in the center.

10. 10

    Grill the mushroom pieces: Place them gill-side down on the grill. Grill for 3 minutes without moving — you'll hear a gentle, steady sizzle. Flip and grill gill-side up for another 2-3 minutes until tender and deeply browned. Be careful not to overcrowd the grill with mushrooms or they'll release steam and soften instead of char.

11. 11

    Arrange all the grilled vegetables on a large serving platter in a visually appealing way — alternate colors and mix the different shapes for a dynamic presentation.

12. 12

    Drizzle the reserved herb oil over all the vegetables, making sure every piece gets a touch of it. Finish with 1 teaspoon fleur de sel or sea salt sprinkled across the top — the larger crystals add a bright, finishing touch that regular salt won't provide. Serve while still warm, allowing guests to add more herb oil to taste.

Tools you’ll need

• food processor
• small bowl
• chef's knife
• cutting board
• large mixing bowl
• large serving platter
• gas or charcoal grill
• grill tongs
• paper towels
• small spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min