Italian · Dinner
Grilled Mixed Vegetable Platter
Charred zucchini, bell pepper, eggplant, red onion and portobello mushroom, brushed with garlic-rosemary olive oil and grilled until lightly blistered. Finished with a balsamic drizzle, torn basil, and shaved pecorino, this platter delivers smoky, herbaceous Italian flavour served warm alongside grilled polenta wedges.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
354Calories
8.7gProtein
23.3gFat
31.5gCarbs
14.1gSugar
8.8gFiber
424mgSodium
8mgChol
5.2gSat Fat
1050mgPotassium
172mgCalcium
2.6mgIron
0.1mcgVitamin B12
81mgVitamin C
Goes well with
Vermentino or Pinot Grigio
local
Italian Herbal Tea (Tisana)
international
vegan
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice zucchini, eggplant, bell pepper, red onion and portobello mushroom into even pieces, pat dry, and set aside.
2
Bloom
Stir minced garlic and rosemary into olive oil, let sit at room temperature for 10 minutes.
3
Grill
On medium-high heat, grill zucchini and eggplant 3–4 minutes per side until charred and tender, then pepper, onion and mushroom 4–5 minutes per side until blistered.
4
Grill polenta
Place polenta slices on medium-high heat, grill 3–4 minutes per side until golden and crispy on edges.
5
Plate
Arrange grilled vegetables and polenta on a plate, drizzle with balsamic vinegar, scatter torn basil and shaved pecorino romano over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz240g zucchini
- 5 oz140g bell pepper
- 5.6 oz160g eggplant
- 3.6 oz100g red onion
- 22 small portobello mushroom cap (60g)
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tbsp30ml balsamic vinegar
- 5 oz140g polenta
- 2 tbsp2 tbsp pecorino romano
- 8-10 fresh basil leaves
- salt, to taste
- black pepper, to taste
