Grilled Vegetable Board
This side dish is so much fun and perfect for grilling season which is currently in full swing! While you can choose any vegetables that you like best, we use a mix of zucchini, yellow squash, portobello mushrooms, red bell pepper, asparagus, and eggplant. This combination of vegetables is not only our favorite, but it gives the board a variety of vibrant colors. If you have guests over or are entertaining for the night this board looks absolutely gorgeous!
While these vegetables are good enough to eat on their own, we often pair them with a veggie dip or red pepper hummus! Either way, you can’t go wrong with simple, grilled veggies.
The night we made this board was a warm Saturday on the first night of June, and we used our grill quite a bit that night! The board of vegetables was a perfect side to go with our grilled salmon! We had so much fun cooking, grilling, and drinking cocktails this night in our backyard! It was the perfect way to start the month of June at home before we go into beach mode for the summer!
a. Ingredients:
1 large zucchini
1 large yellow squash
1 medium eggplant
10 oz of portobello mushrooms
1 large red bell pepper
1 pound of asparagus
1/3 cup of olive oil
Salt and pepper to taste
Any veggie or hummus dip of your choice
b. Directions:
In a large glass baking dish lay down all the vegetables, drizzle them with olive oil, and sprinkle them with salt and pepper; let them marinate for about 1 hour
Turn your outdoor grill on medium heat, place vegetables directly on grill or grill pan; grill each different vegetable separately, turning them frequently until you notice grill marks
Arrange on a board or platter and serve
