Since the 4th of July is right around the corner, and as we all know, cookouts are a paleo eater's dream (meat, fruit and veggies abound), I thought this would be a perfect time to introduce a great dish for grilling - the ultimate grilled vegetable platter. I found this recipe on a display at the local supermarket, and figured I'd give it a try. I did not realize just how massive a dish it made until I started prepping all of my vegetables, but they are delicious, so I'm cool with leftovers. If you normally take salads to cookouts, try this one out instead. Just prep the veggies ahead of time and take them with you to grill wherever you're at.
NOTE: If you've never grilled veggies before, there are several methods. You can use a vegetable basket, tray or flip basket that you set on the grate, but I prefer grill marks rather than just heat, so I like to lay a sheet of aluminum foil (thicker works better) over the grate and just dump the veggies on that. Then I can stir them around or flip them and they don't fall.
Ingredients:
2 zucchini, sliced into 1/2" slices
12 asparagus spears, fiberous ends snapped off
1 lb fresh green beans, ends snipped off
1 red onion, thinkly sliced
1 yellow onion, thinkly sliced
1 pint button mushrooms, sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
5 carrots, sliced and chopped into 2" chunks
2 tbsp olive oil
salt and pepper
Heat your grill to med-high heat. (If you choose to use aluminum foil, put it on the grill before lighting the fire). Divide the vegetables in half, and toss each half in a collander with olive oil. Sprinkle with salt and pepper and pour onto the aluminum foil or grilling tray. Close the grill lid and cook until vegetables are cooked through and have nice char marks - if using aluminum foil. Make sure you stir and flip them frequently to ensure they cook evenly. Remove from the grill and cook the second batch the same way. Arrange on a serving platter and dig in.
I chose to cook mine alongside a simple grilled steak that I seasoned with salt, pepper and garlic. Then I sliced it served it atop the veggies.
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