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Grilled Vegetable Platter

Greg Antonelli
Print Recipe
Course Side Dish

Ingredients
  

  • 2 medium zucchini
  • 1 medium eggplant
  • 3 yellow squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 portabella mushrooms
  • olive oil
  • 4 heads garlic, roasted
  • chopped parsley
  • 1 French baguette bread sliced diagonally and toasted on grill

Instructions
 

  • Preheat grill to medium high heat. Place a tablespoon of oil on a clean, thick cloth. Carefully grease grill with the oiled cloth to help keep the vegetables from sticking.
  • Slice zucchini and squash lengthwise; eggplant in 1/2 inch slices; and peppers into quarters. The mushrooms should be cut into thicker slices so they will not break apart. Drizzle all vegetables with olive oil. Place on grill and cook until browned on both sides. Arrange on platter and let cool. Garnish with parsley and roasted garlic. Place baguette slices on a platter and serve with roasted garlic. Makes 8 servings. Enjoy!