Great Grilled Vegetables Platter Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
306
FAT
89%
CHOL
0%
SOD
1%

Comments

Add a comment

Ingredients for 4 servings

1 cubanelle (light green) Italian pepper, cut into strips, lengthwise

1/2 cup extra-virgin olive oil, for brushing

8 medium creminis (baby portobellos), trimmed

1 small red onion, sliced into thick rings

1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise

1 small zucchini, cut into 1/4-inch slices, lengthwise

2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted)

Coarse salt and black pepper

You might also like

Chopped Grilled Vegetable Salad
Pamela Salzman
Spicy Grilled Vegetables
Veggie Num Num
Balsamic Grilled Vegetables
Marla Meridith
Grilled Vegetables With Cheese Tortellini
Whole Foods Market
Marinated Grilled Vegetables
Where Women Cook
Grilled Vegetables Recipe
Food Republic
Grilled Summer Vegetables And Corn
Real Simple
Grilled Vegetables
Real Simple
Grilled Chicken And Vegetable Quesadillas
America's Test Kitchen Feed
Grilled Mixed Vegetables
The Dr. Oz Show