This Grilled Rainbow Vegetable Platter is one of my favorite ways to feature summer’s beautiful bounty. I like to serve this dish cold so that it’s refreshing on a hot summer day. The best part is that leftovers go great in almost anything! Enjoy!
Grilled Rainbow Vegetable Platter
Author: Chef Eli
Recipe type: Side Dish
Cuisine: American
Ingredients
- 1 small eggplant
- 1 small red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow squash
- 1 green bell pepper
- 1 zucchini squash
- ¼ cup olive oil
- Course kosher salt to taste
- A handful of fresh basil leaves
Instructions
- Slice vegetables as desired, making sure that each slice is at least half inch thick.
- Brush both sides of vegetable slices with olive oil and season with coarse kosher salt. Grill vegetables on grill pan or outdoor grill for approximately 2 to 3 minutes on each side.
- Assemble vegetable platter by color. Sprinkle with course kosher salt and basil leaves. Either chill prior to serving or enjoy at room temperature.
- Enjoy!
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WOW!