GRILLED VEGETABLE PLATTER RECIPE BY TASTY

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Grilled Vegetable Platter Recipe by Tasty image

Here's what you need: Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Peruvian Gold Sweet Onions, Private Selection® Little Gem Lettuce Hearts, orange bell pepper, yellow bell pepper, portobello mushroom, Private Selection® Italian Extra Virgin Olive Oil, kosher salt, freshly ground black pepper, lemon, fresh basil leaf, fresh parsley, flaky sea salt, red pepper flakes

Provided by Kroger

Categories     Sides

Yield 6 servings

Number Of Ingredients 15

1 can Private Selection™ Wild Violet Corn
1 container Private Selection™ Ruby Rows™ Tomatoes
2 Private Selection™ Peruvian Gold Sweet Onions, each cut into 8 wedges with root left intact
1 container Private Selection® Little Gem Lettuce Hearts, each halved lengthwise
1 orange bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
1 yellow bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
4 slices portobello mushroom, cut into 1 (2.54 cm)
⅓ cup Private Selection® Italian Extra Virgin Olive Oil, plus more for grilling and drizzling
1 ½ tablespoons kosher salt
freshly ground black pepper, to taste
1 lemon, halved crosswise
¼ cup fresh basil leaf, stems removed
¼ cup fresh parsley, roughly chopped
2 tablespoons flaky sea salt
1 tablespoon red pepper flakes

Steps:

  • On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
  • Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
  • Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
  • Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

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