Grilled Vegetable Platter Recipe
Marinated zucchini, squash, red bell pepper, portobello mushrooms, asparagus + grilled romaine lettuce
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Ingredients
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Marinade
Vegetables
Method
Marinade Preparation
- 1
Combine Marinade Ingredients
In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
Vegetable Preparation
- 2
Marinate Vegetables
Place sliced zucchini, yellow squash, red bell pepper strips, portobello mushrooms, and asparagus in a large resealable plastic bag. Pour the marinade over the vegetables, seal the bag, and gently toss to coat. Let marinate in the refrigerator for at least 30 minutes.
- 3
Prepare Grilled Romaine
While the other vegetables are marinating, prepare the romaine lettuce. Drizzle the cut sides of the romaine with a little olive oil and sprinkle with salt and pepper.
Grilling
- 4
Preheat the Grill
Preheat your grill to medium-high heat.
- 5
- 6
Grill the Romaine
Place the halved romaine lettuce cut-side down on the grill. Grill for about 2-3 minutes until it is slightly charred and wilted. Remove from the grill.
- 7
Serve
Arrange the grilled vegetables and romaine lettuce on a platter. Serve warm or at room temperature.