Grilled Vegetable Platter

Serves: 2–3

Prep Time: 15 minutes
Cook Time: 10–15 minutes

Ingredients:

• 1 red bell pepper, sliced

• 1 zucchini, sliced into rounds

• 1 eggplant, sliced into thick rounds

• 1 corn cob, cut into chunks

• ½ red onion, sliced into rings

• 6 mushrooms (button or cremini), halved if large

• A handful of cherry tomatoes

• 3 tbsp olive oil

• Salt, to taste

• Black pepper, to taste

• 1 garlic clove, minced

• Dried herbs (thyme, rosemary, or Italian seasoning), optional

• Lemon juice or fresh parsley, for garnish (optional)

 Instructions:

1. Marinate the Vegetables
   In a large bowl, combine all the chopped vegetables. Add olive oil, minced garlic, salt, pepper, and herbs. Toss well to coat evenly. Let sit for 10 minutes.

2. Preheat the Grill
   Heat your grill (or grill pan) to medium-high heat (around 180–200°C / 350–400°F). Lightly oil the grill grates or pan.

3. Grill the Vegetables
   Place vegetables in a single layer. Grill for 3–5 minutes per side, or until grill marks appear and veggies are tender but still firm.

4. Serve and Garnish
   Transfer to a serving platter. Drizzle with a bit of lemon juice or sprinkle with fresh parsley if desired. Serve warm.

Tips:

• For eggplant: Sprinkle slices with salt and rest for 10 minutes to reduce bitterness before grilling.

• Serving ideas: Pair with grilled meats, hummus, pita bread, or quinoa for a full meal.

• Flavor boost: Add a sprinkle of parmesan or a dollop of tahini or yogurt sauce when serving.