Seasonal Vegetable Plate Recipe
Season’s Offerings of Grilled & Roasted Vegetables
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Ingredients
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Grilled Vegetables
Roasted Vegetables
Method
Grilling the Vegetables
- 1
Prepare the Vegetables
Wash and slice the zucchini, bell peppers, and red onion into bite-sized pieces. Keep the cherry tomatoes whole.
- 2
Marinate
In a large bowl, combine sliced zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, salt, black pepper, and garlic powder. Toss until evenly coated.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
- 5
Remove and Set Aside
Once grilled, remove the vegetables from the grill and set aside.
Roasting the Vegetables
- 6
Prepare the Vegetables
Wash and chop the carrots, Brussels sprouts (halved), and sweet potatoes into bite-sized pieces.
- 7
Season the Vegetables
In a large bowl, combine chopped carrots, Brussels sprouts, and sweet potatoes. Drizzle with olive oil, and add rosemary, thyme, salt, and black pepper. Toss until evenly coated.
- 8
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 9
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
- 10
Combine and Serve
Once roasted, combine the grilled and roasted vegetables on a serving platter. Serve warm.