Grilled Summer Vegetable Platter
Grilled Summer Vegetable Platter might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 263 calories, 7g of protein, and 15g of fat per serving. This recipe serves 10. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of green onions, olive oil, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your The Fourth Of July event.
Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
Preheat grill to 350 to 400 (medium-high) heat. Thread tomatoes 1 inch apart onto skewers. Snap off and discard tough ends of asparagus.
Brush zucchini, next 5 ingredients, tomatoes, and asparagus with olive oil; sprinkle with desired amount of salt and black pepper.
Grill sweet potatoes, covered with grill lid, 6 minutes on each side or until tender. At the same time, grill zucchini, peppers, mushrooms, and eggplant 4 to 6 minutes on each side or until crisp-tender. Grill green onions, asparagus, and tomatoes 2 to 3 minutes on each side or until tender and grill marks appear.
Remove from grill, and brush with vinaigrette. Arrange on a serving platter.
Serve with remaining vinaigrette.