How to Make a Grilled Vegetable Charcuterie Board @eatcolor

cheese

🥗Healthier: nut-based cheese

💰Cheaper: cream cheese

Nut-based cheese is dairy-free and lower in calories.

crackers

🥗Healthier: seed crackers

💰Cheaper: breadsticks

Seed crackers are gluten-free and lower in carbs.

hummus

🥗Healthier: bean dip

💰Cheaper: yogurt dip

Bean dip is high in protein while yogurt dip is often cheaper.

nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense while sunflower seeds are often less expensive.

Prepare the lemon basil vinaigrette by adding 1 garlic clove to a blender.

Add 1/4 cup of fresh basil leaves, sliced into ribbons.

Add 1/4 cup of fresh grated Parmesan cheese and the juice of 1 lemon.

Add 2 tablespoons of Dijon mustard and pulse the mixture a few times.

With the blender running on low, slowly add 1/2 cup of olive oil.

Season with salt and black pepper, then pulse again to combine.

Set the vinaigrette aside and prepare the vegetables.

Trim the ends off the eggplant and cut into half-inch slices, then lay on a paper towel and sprinkle with salt to draw out moisture.

Prepare 2 red peppers by removing the core, ribs, and seeds, then cut into 4-5 flat pieces.

Cut a red onion into half rings and skewer it to keep it intact on the grill.

Trim and cut 2 zucchinis and 2 squashes into halves or thirds for even grilling.

Prepare 2 lemons for grilling by cutting them in half.

Wipe off excess moisture and salt from the eggplant after it has rested.

In a bowl, combine 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 1/2 teaspoon of garlic powder, salt, black pepper, and 1 tablespoon of fresh parsley to make a marinade.

Baste the eggplant with the marinade, ensuring it is well coated.

Add the onions, zucchini, squash, red peppers, and lemons to the marinade and stir to coat all vegetables.

Cover the bowl with plastic wrap and let the vegetables marinate until ready to grill.

Preheat the gas grill on high for at least 15 minutes with the lid covered.

Lower the grill temperature to medium and start grilling the squash and other vegetables for about 5 minutes on each side, monitoring for doneness.

Check the color of the vegetables and adjust the grill temperature as needed to maintain heat.

Add tomatoes to the grill to complete the board.

Once grilled, remove the bell peppers and peel off the skin before assembling the platter.

Assemble the charcuterie board, balancing colors and items for visual appeal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens