Ultimate Grilled Vegetable Tray

READY IN: 35mins


  • 13 cupolive oil
  • 2garlic cloves, minced
  • 12 teaspoondried oregano
  • 12 teaspoondried basil
  • 12 teaspoonparsley
  • 12 teaspoonsalt
  • 12 teaspoonblack pepper
  • 14 teaspooncrushed red pepper flakes (optional)
  • 12 lbbaby red potato
  • 2mediumsummer squash
  • 2mediumzucchini
  • 2mediumred bell peppers
  • 2mediumgreen bell peppers
  • 1smalleggplant
  • 1largered onion
  • 1bunchBroccolini
  • 2bunchesscallions
  • 2earsfresh corn
  • Sauce
  • 34 cupplain yogurt
  • 1lemon, juice of
  • 12 teaspoonsalt
  • 12 teaspoonblack pepper
  • 12 teaspoonground cumin
  • 14 teaspooncrushed red pepper flakes (optional)
  • 12 cupfresh parsley, chopped
  • 12 cupof fresh mint, chopped

    Serving Size: 1 (260) g

    Servings Per Recipe:8

    Calories: 212.2

    Calories from Fat 97 g 46 %

    Total Fat 10.8 g 16 %

    Saturated Fat 1.9 g 9 %

    Cholesterol 3 mg 0 %

    Sodium 327.2 mg 13 %

    Total Carbohydrate27.3 g 9 %

    Dietary Fiber 7.9 g 31 %

    Sugars 9.9 g 39 %

    Protein 6 g 11 %


  • In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
  • You can use any combination of these vegetables as you’d like. Use them all or pick and choose your favorites!
  • Boil the potatoes until just fork tender. You want them to be slightly underdone because they’ll continue to cook on the grill. Drain, allow to cool and cut in half.
  • Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
  • Brush the vegetables with the garlic herb oil on both sides.
  • Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini.Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it’s just vegetables).
  • Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you’ll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
  • To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
  • To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!
  • Source: Read Full Article