Grilled Summer Vegetable Platter

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
85%
Grilled Summer Vegetable Platter
75 min.
10
248kcal

Suggestions


Welcome to the vibrant world of grilled summer vegetables! This Grilled Summer Vegetable Platter is not just a feast for the eyes but also a celebration of health and flavor. Perfect for those warm sunny days, this dish brings together a colorful array of fresh vegetables that are grilled to perfection, making it an ideal choice for vegetarians, vegans, and anyone looking to enjoy a gluten-free, dairy-free meal.

Imagine the smoky aroma of asparagus, zucchini, and sweet mini bell peppers mingling on the grill, each bite bursting with the natural sweetness of cherry tomatoes and the earthy richness of mushrooms and eggplant. This platter is not only visually stunning but also incredibly nutritious, boasting a health score of 85. With only 248 calories per serving, it’s a guilt-free indulgence that can be enjoyed as an antipasti, starter, or even a light snack.

Gather your friends and family for a delightful outdoor gathering, where you can serve this grilled vegetable medley alongside a zesty veggie vinaigrette. The combination of textures and flavors will surely impress your guests and leave them craving more. So fire up the grill, embrace the summer vibes, and let this Grilled Summer Vegetable Platter be the star of your next meal!

Ingredients

  • pound asparagus fresh
  •  snack peppers sweet mini halved
  • pt cherry tomatoes 
  • lb eggplant cut into 1/2-inch slices
  • oz mushrooms fresh
  • small bunches spring onion 
  • 10 servings olive oil 
  • 10 servings salt and pepper black
  • 0.5 lb sweet potatoes and into peeled cut into 1/2-inch wedges
  • 10 servings savory vegetable 
  • lb to 3 sized squashes yellow cut lengthwise into 1/2-inch slices
  • 36 inch frangelico 
  • 36 inch frangelico 

Equipment

  • grill
  • skewers
  • metal skewers
  • wooden skewers

Directions

  1. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
  2. Preheat grill to 350 to 400 (medium-high) heat. Thread tomatoes 1 inch apart onto skewers. Snap off and discard tough ends of asparagus.
  3. Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper.
  4. Grill sweet potatoes, covered with grill lid, 6 minutes on each side or until tender. At the same time, grill zucchini, peppers, mushrooms, and eggplant 4 to 6 minutes on each side or until crisp-tender. Grill green onions, asparagus, and tomatoes 2 to 3 minutes on each side or until tender and grill marks appear.
  5. Remove from grill, and brush with vinaigrette. Arrange on a serving platter.
  6. Serve with remaining vinaigrette.

Nutrition Facts

Calories248kcal
Protein10.11%
Fat50.1%
Carbs39.79%

Properties

Glycemic Index
29.3
Glycemic Load
7.52
Inflammation Score
-10
Nutrition Score
22.105652216984%

Flavonoids

Delphinidin
38.87mg
Apigenin
0.01mg
Luteolin
0.11mg
Isorhamnetin
2.59mg
Kaempferol
0.71mg
Myricetin
0.01mg
Quercetin
7.24mg

Nutrients percent of daily need

Calories:247.86kcal
12.39%
Fat:14.88g
22.9%
Saturated Fat:2.11g
13.17%
Carbohydrates:26.59g
8.86%
Net Carbohydrates:18.48g
6.72%
Sugar:6.73g
7.47%
Cholesterol:0mg
0%
Sodium:259.7mg
11.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.75g
13.51%
Vitamin A:9000.18IU
180%
Vitamin C:51.34mg
62.24%
Vitamin K:42.6µg
40.57%
Fiber:8.11g
32.44%
Manganese:0.62mg
31.05%
Folate:95.12µg
23.78%
Potassium:801.93mg
22.91%
Vitamin E:3.29mg
21.95%
Vitamin B6:0.42mg
20.88%
Vitamin B2:0.35mg
20.8%
Copper:0.38mg
18.93%
Vitamin B1:0.28mg
18.58%
Vitamin B3:3.46mg
17.29%
Iron:2.88mg
16.02%
Phosphorus:154.23mg
15.42%
Magnesium:56.87mg
14.22%
Vitamin B5:1.1mg
11%
Zinc:1.16mg
7.77%
Calcium:61.91mg
6.19%
Selenium:4.16µg
5.94%
Source:My Recipes