Charred Grilled Vegetable Platter

Ingredients

• 2 zucchini, sliced lengthwise into 1/2-inch planks
• 2 bell peppers (red and yellow), quartered and seeded
• 1 large red onion, cut into 1/2-inch thick rounds
• 1 bunch asparagus, tough ends trimmed
• 4 portobello mushroom caps, stems removed
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp chopped fresh basil

Instructions

1. In a small bowl, whisk together olive oil, minced garlic, dried oregano, salt, and pepper to make a marinade-brush.
2. Skewer the onion rounds with a toothpick through the side so the rings do not fall apart on the grill, or use a grill basket instead.
3. Brush all vegetables generously on both sides with the olive oil mixture, including the gills of the portobello caps, which soak up flavor well.
4. Preheat the grill to medium-high, around 400-425F, and set up for direct heat; clean and oil the grates thoroughly since vegetables are prone to sticking.
5. Place the denser vegetables first: onion rounds and portobello caps go on the grill and cook for 4-5 minutes per side until they have good grill marks and are tender when pierced with a fork.
6. Add zucchini planks and bell pepper quarters to the grill and cook for 3-4 minutes per side, turning once, until charred in spots and just tender but not mushy.
7. Add the asparagus last since it cooks fastest; grill for 3-4 minutes total, rolling the spears with tongs every minute for even charring, until bright green with light char marks and easily pierced but still slightly crisp.
8. Avoid flipping any vegetable more than once or twice; constant turning prevents good char and grill marks from forming.
9. Watch for flare-ups from dripping oil, especially under the zucchini and peppers; if flames flare, move the pieces briefly to a cooler part of the grill rather than dousing with water.
10. As each vegetable finishes, transfer it to a large platter, removing the toothpicks from the onion rounds.
11. Once all vegetables are grilled, slice the portobello caps into thick strips and arrange everything on the platter.
12. Drizzle the entire platter with balsamic vinegar and scatter fresh basil on top just before serving warm or at room temperature.

Nutrition

Calories	190
Protein	4.0 g
Fat	13.0 g
Carbs	16.0 g
Fiber	5.0 g
Sodium	340 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.