Make the most of all the fresh vegetables available now at your local Farmer's Market and create a colorful, nutritious Grilled Vegetable platter.
Jolene of Jolene's Recipe Journal invited us all to join her this week to share some of our favorite ways to serve up the fresh bounty. Monday, I grilled up some Fresh Cabbage, and Wednesday, I shared this Indian Cucumber Salad. Let's see what everyone is sharing today......
- Cherry Almond Cobbler by Magical Ingredients
- Golden Beet Soup by Art of Natural Living
- Grilled Vegetable Platter by A Day in the Life on the Farm
- Italian Sausage and Roasted Vegetables by Blogghetti
- One-Pot Zucchini, Onion, & Cilantro Rice Pilaf by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Raspberry Freezer Jam by Cheese Curd In Paradise
- Skillet Gnocchi with Pesto & Summer Veggies by Jolene's Recipe Journal
- Smoked Turkey, Hummus and Veggie Wraps by A Little Fish in the Kitchen
- Spicy Pork and Pepper Stir-Fry by A Kitchen Hoor's Adventures
A leisurely visit to the local farmers' market is such a wonderful way to start the day. My market also has locally farm-raised protein. I love nothing more than coming home with my bounty and preparing to have guests over for a casual meal on the deck, relaxing and enjoying the day, the food, and the company.
This platter can be made with any vegetable you have. I chose vegetables of different colors and hues so that we could Eat a Rainbow. We do, indeed, eat with our eyes first. This platter is a great presentation and a perfect side dish for whatever protein you have chosen to grill.
It's hard to believe that the first week of August is completed. Fall is breathing down our necks, and I'm not done with summer yet!! Tomorrow we are going to a Tiger game with John and his grandson, who is visiting from North Dakota. Monday, we are going on a mailboat cruise with them and will grab dinner afterwards.
We are attending a wine tasting dinner on Wednesday and then hosting the same group of friends at our house on Thursday to welcome our Arizona friends, Rob and Linda, back to Michigan. They are staying with us over the weekend. I'm excited to spend time with them.
Saturday-Tiger Game
Dinner out
Sunday Supper
Pasta with Butter Roasted Tomato Sauce
Monday-Mailboat
Dinner out
Tuesday
Grilled Fresh Kielbasa
Pierogi
Green Beans
Wednesday-Somm Slam
Dinner out
Thursday-Gathering for the Greens
Antipasto Skewers
Peach Bruschetta
Guacamole and Chips
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Assorted Kabobs
Rice Mingle Salad
Watermelon Feta Salad
~~~~~~~~~~~~~~~~~~~
Apple Honey Bundt Cake
Fish Friday
Fish Fry
Macaroni Salad
Cole Slaw
Yield: 6 servings
Grilled Vegetable Platter
Make the most of all the fresh vegetables available now at your local Farmer's Market and create a colorful, nutritious Grilled Vegetable platter.
Prep time: 10 MinCook time: 7 MinTotal time: 17 Min
Ingredients
- 3 Bell Peppers, assorted colors
- 1 yellow summer squash
- 1 zucchini
- 1 bunch asparagus
- Olive oil
- salt and pepper, to taste
Instructions
- Stem and core the bell peppers and cut into 4 slices. Break the tough, woody ends from the asparagus. Cut the ends off of the squash and zucchini then slice into rectangles.
- Brush the peppers, squash, and zucchini on both sides with olive oil, season with salt and pepper, and place directly onto the grill grate. Toss the asparagus with olive oil, season, and put it into a grill rack or pan on top of the grate.
- Cook the vegetables for a few minutes on each side until lightly charred and tender.
- Arrange onto a platter and serve warm or at room temperature.
Nutrition Facts
Calories
62Fat (grams)
3 gSat. Fat (grams)
0 gCarbs (grams)
9 gFiber (grams)
4 gNet carbs
5 gSugar (grams)
5 gProtein (grams)
3 gSodium (milligrams)
39 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
You can never go wrong with grilled vegetables! They go with just about everything!
ReplyDeleteExactly, Colleen, and everyone loves them.
DeleteThere's just nothing like grilled veggies--thanks for the reminder!
ReplyDeleteGrilling in the summer and Roasting in the winter. Such a great way to bring out their natural goodness and flavor.
DeleteLoving the array of roasted veggies! These can go easily on plate in the form of sandwich/wrap or as such.
ReplyDeleteYes, exactly Radha, so versatile.
DeleteAnd they're great hot or cold! This week I'll be grilling in the morning because it's going to hit the 90s again later in the day.
ReplyDeleteYes, these are perfect at room temperature.
DeleteI could just eat the grilled veggies for dinner, they're my favorite! Delicious! I hope you had fun at the ball game, sounds like you're having a fun summer :)
ReplyDeleteWe are very blessed, Marcelle. It has been a great summer.
DeleteGrilled vegetables make a perfect antipasto or appetizer.
ReplyDeleteThey sure do, Chris, thanks.
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