French · Dinner
Grilled Vegetable Platter with Olive Oil
French-style grilled vegetables including zucchini, bell pepper, eggplant, and red onion brushed with olive oil and herbs, char-grilled until tender with visible grill marks, finished with lemon and fresh parsley. Served warm as a platter with dairy-free herb aioli.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
287Calories
4.2gProtein
23.5gFat
16.8gCarbs
8.2gSugar
5.8gFiber
665mgSodium
8.4mgChol
3.3gSat Fat
820mgPotassium
79mgCalcium
2.4mgIron
0mcgVitamin B12
82mgVitamin C
Goes well with
Dry White Wine (Sauvignon Blanc or Pinot Grigio)
local
French Still Water (Eau Plate)
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
dairy-free
Instructions
1
Prep
Slice zucchini lengthwise into planks, cut bell pepper into strips, slice eggplant into rounds, and cut red onion into thick rings. Pat dry.
2
Mix
Brush vegetables with olive oil and scatter thyme and rosemary over both sides. Season with salt and pepper. Let sit 10 minutes.
3
Grill
Lay vegetables on preheated grill pan over medium-high heat. Cook zucchini and eggplant 3–4 minutes per side, pepper and onion 4–5 minutes per side, until charred and tender.
4
Plate
Whisk mayonnaise with minced garlic and lemon juice. Arrange grilled vegetables on plate, spoon aioli alongside, scatter parsley, and set lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g zucchini
- 5.2 oz150g bell pepper
- 5.6 oz160g eggplant
- 2.8 oz80g red onion
- 3 tbsp44ml olive oil
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp dried rosemary
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp30g mayonnaise
- 1 clove1 clove garlic
- 2 tsp10ml lemon juice
- 2 tbsp2 tbsp parsley
