Sunday Best Grilled Vegetables
This vibrant platter features a colorful assortment of asparagus, carrots, zucchini, red onion, eggplant, and yellow squash, all brushed with olive oil and grilled to tender perfection. Grilling caramelizes the natural sugars in the vegetables, giving them a delicious, smoky sweetness. It is a gorgeous, healthy side dish that can be served hot or at room temperature, making it perfect for outdoor gatherings.
Ingredients
- ½ pound medium asparagus spears, about 16
- ½ pound medium carrots, tops trimmed, peeled and quartered lengthwise, about 4 to 5
- 1 large zucchini, sliced diagonally
- 1 large red onion, peeled and sliced
- 1 large eggplant, sliced
- 3 large yellow squash, sliced diagonally
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
Instructions
- Lay the veggies onto a baking tray lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
- Heat a grill pan or outdoor grill on high.
- Grill the veggies until they just begin to soften, about 1 to 2 minutes per side.
- Serve hot or at room temperature.
Serve left over veggies with a rich aioli for a super midweek snack. For the sauce, place 1 (1-inch thick) slice white bread with the crust removed into the bowl of a food processor. Add 2 tablespoons white wine vinegar, 4 large garlic cloves, peeled and chopped, 2 large egg yolks, the zest of ½ lemon, and the juice of the whole lemon, ½ teaspoon saffron threads, salt and pepper. Pulse to combine. With the blade running, slowly pour in 1 ½ cups extra virgin olive oil. The aioli will be thick, like mayonnaise. Stir in your favorite fresh herb and adjust seasonings.
The Heart of the Table
This beautiful rainbow of grilled vegetables brings a fresh, healthy energy to the table, celebrating the abundance of the season. Plated on a grand platter, it invites everyone to help themselves, creating a relaxed, garden-fresh atmosphere of sharing and wholesome eating.
The Art of the Host
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a set of matte-finished ceramic salad plates chilled beforehand
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a large, hand-thrown ceramic serving platter with an organic rim
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
Neighborly Grace
- THE PRESENTATION: Arrange the grilled vegetables by type and color on a large ceramic platter to create a stunning, vibrant display. Drizzle with a touch of aged balsamic glaze and scatter fresh basil leaves over the top before serving.
- THE POUR: Pair these smoky, caramelized vegetables with a crisp, dry Sauvignon Blanc or a light, refreshing rosé served at 48°F. For a non-alcoholic option, offer a chilled iced tea infused with fresh mint and lemon wheels.
- THE VIBE: Covered Veranda. The breezy outdoor air and colorful platter of fresh vegetables set a bright, cheerful mood for a summer gathering.