Grilled Vegetables
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A Healthy Grilled Mixed Vegetables Recipe
If you are serving grilled meat or fish, sometimes a grilled vegetables recipe works really well alongside it. This recipe for outdoor grilled vegetables features mushrooms, tomatoes, and zucchini and is a delicious accompaniment to any main dish. Feel free to experiment with the vegetable combination. Eggplant, bell pepper, summer squash, red onion, and asparagus grill well too and have roughly the same cooking time.
This grilled vegetables recipe is served with a tasty dressing so that vegetarians can enjoy the grilled mixed vegetables as a meal in its own right. You do not have to make the lemon parsley butter if this is just an accompaniment to a grilled meat recipe or grilled fish recipe.
When vegetables are grilled, they release their juices, meaning they are tender but still moist and sweet. You cannot go wrong with this easy grilled vegetables recipe and the lemon parsley butter transforms a plate of vegetables into something special.
Grilled Vegetable Platter with a Lemon Parsley Butter
Ingredients -
For the Vegetables:
2 lbs assorted vegetables (mushrooms, zucchini and tomatoes for example), thickly sliced
For the Sauce see link:
¾ tablespoon seasoned salt
1/3 cup extra virgin olive oil
Preparation:
Preheat the grill to medium hot.
Combine the prepared vegetables, salt, and oil in a resealable plastic bag and toss to coat them well.
Grill them, turning them once, until everything is tender and a bit charred.
Serve warm with the chilled lemon parsley butter.
(Serves 4)
A Picture of our grilled mixed vegetables recipe served with our lemon butter sauce with fresh Italian parsley a wonderful and healthy side dish or as part of a main dish for a light summer time lunch.
