Recipes

Grilled Veggie Platter

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.

SERVINGS: Makes 6–8 servings

ALLERGENS: None: NONE

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