Grilled Vegetable Platter - Parrillada de Verduras Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible and have a longer shelf life.

Cut half a zucchini into slices about 1/4 inch thick.

Slice one purple onion into pieces about half an inch thick.

Cut one carrot into about six pieces.

Slice one red bell pepper into squares.

Cut three button mushrooms into slices about 1/4 inch thick.

Trim the ends of six stalks of fresh asparagus.

Heat a grill pan over medium heat.

Add a little bit of extra virgin olive oil to the hot pan and add the zucchini slices.

After about 3 minutes, turn the zucchini around in the pan.

Cook the zucchini for a total of about 5 minutes, then remove them from the pan and place them on a plate, covering with foil to keep warm.

Add more extra virgin olive oil to the pan and add the red bell pepper.

After about 3 minutes, turn the red bell pepper in the pan.

Cook the red bell pepper for about 5 minutes, then remove them from the pan and add to the plate.

Add more extra virgin olive oil to the pan and add the onion and carrot pieces.

After about 3 minutes, turn the carrots and onions in the pan.

Cook the carrots and onions for about 5 minutes, then remove them from the pan and place them on the plate.

Add more extra virgin olive oil to the pan and add the asparagus and mushrooms.

Stir the asparagus and mushrooms every 30 seconds to prevent burning.

Cook the asparagus and mushrooms for about 4 minutes, stirring frequently, then remove them from the pan and add to the plate.

Sprinkle sea salt flakes over the vegetables to taste.

Drizzle a little extra virgin olive oil over the finished plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary