Grilled Veggie Platter Recipe
All charred veggies! Zucchini, asparagus, corn, garlic Roma's, red onion, avocado, red peppers, beets, portabellos, with dusting of compound butter & flake salt.
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Ingredients
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Vegetables
Compound Butter
Method
Preparation of Vegetables
- 1
Prepare Zucchini and Asparagus
Wash the zucchini and asparagus under cool water. Slice the zucchini into thick rounds and trim the ends off the asparagus.
- 2
Corn Preparation
If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, thaw it.
- 3
Prepare Roma Tomatoes
Cut the Roma tomatoes in half lengthwise and remove the seeds.
- 4
Slice Red Onion
Peel and cut the red onion into thick slices.
- 5
Prepare Avocado
Cut the avocado in half, remove the pit, and slice it into wedges.
- 6
Slice Red Bell Pepper
Remove the stem and seeds from the red bell pepper and slice it into strips.
- 7
Prepare Beets
If using raw beets, roast or steam them until tender, then slice them into rounds. If using pre-cooked, slice them accordingly.
- 8
Portobello Mushrooms
Remove the stems from the Portobello mushrooms and clean them with a damp cloth.
Making Compound Butter
- 9
- 10
Shape and Chill
Place the compound butter mixture on a piece of plastic wrap, shape it into a log, and wrap it tightly. Refrigerate until firm.
