Grilled Veggie Platter

Grilled Veggie Platter

This recipe is so easy and delicious!


1 head of radicchio, quartered

1 bunch radishes, washed and cut in half

1 yellow squash, quartered

1 green zucchini, quartered

1 stem of cherry tomatoes

1 bunch of asparagus

2 portobello mushroom caps, sliced

Vera Jane’s Exta-Virgin Olive Oil, for drizzling

Salt and pepper, to taste


For Vinaigrette:

1 shallot, finely chopped

2 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 tsp DLM Classic Dijon Mustard

6 Tbsp Vera Jane’s Extra-Virgin Olive Oil

2 Tbsp fresh flat-leaf parsley, chopped

2 Tbsp fresh basil, chopped Salt and freshly ground pepper, to taste


Pre-heat grill to medium-high. Brush veggies with a little olive oil and season with salt and pepper to taste. Grill veggies until well marked and tender. Remove from grill. Drizzle with vinaigrette if desired (see recipe below) or simply drizzle with olive oil.


For Vinaigrette:

In a small bowl, combine the shallot, vinegar, lemon juice, and mustard. Whisk in the olive oil and then add the parsley, basil, salt, and pepper. Serve over grilled vegetables.

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