Grilled Vegetable Platter
This grilled vegetable platter is the ultimate combination of bold flavors and outstanding nutrition. Perfect for clean eating, it features smoky, charred veggies that are vegan and keto-friendly.
Ingredients
- 1 Japanese eggplant cut into 1/4-inch strips, lengthwise
- 1 small zucchini cut into 1/4-inch slices, lengthwise
- 1 cubanelle (light green Italian pepper) cut into strips, lengthwise
- 1 small red onion sliced into thick rings
- 8 medium cremini mushrooms trimmed
- 1/2 cup extra-virgin olive oil for brushing
- Coarse salt and black pepper to taste
- 2 tablespoons chopped fresh thyme (or 1/2 teaspoon dried thyme or Italian seasoning)
Instructions
- Preheat your grill or grill pan over moderate to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Arrange the prepared vegetables on a large platter or cutting board. Brush each side with extra-virgin olive oil to ensure even grilling.
- Season the vegetables generously with coarse salt and freshly cracked black pepper.
- Place the vegetables on the hot grill in a single layer. Grill for 3-5 minutes per side, or until char marks appear and the vegetables are tender but not mushy. Keep an eye on smaller vegetables like mushrooms to prevent overcooking.
- Transfer the grilled vegetables to a serving platter. Garnish with chopped fresh thyme for an herby finish.