Tuscan Grilled Veggies
This is a party pleaser. When I make Tuscan Grilled Veggies I make a TON of them & platter them up. Feel free to choose whatever veggies you have in season around you & add to the platter with lots of excellent pickled additions you find in stores around you. Marinated Artichokes, Peppers, Olives, etc can all be excellent choices to add to your Tuscan Roasted Veggies.
2 Medium Eggplant
2 Red Onions
6 Peppers, assorted colors
1 Container Cherry or Plum Tomatoes
2-3 Yellow Squash
Cooked Grain of your choosing: Rice, Farro, Grain Medley are all good options
Balsamic Vinegar Glaze (or reduce your own)
Bias Cut all Veggies, except Tomatoes. Eggplant gets cut in quarters & Squashes get cut in halves as well. Sprinkle all with some Olive Oil & Kosher Salt.
Grill Each type of veggies separately to help with even cooking.
Let Grilled Veggies cool.
Built platter by adding cooked, cold grain down center of platter. Add heaping piles of Grilled Veggies around & slightly over grain.
Make Vinaigrette of Lemon Zest, Juice of Lemon, Olive Oil, chopped Fresh Rosemary & Thyme & Kosher Salt.
Pour Vinaigrette lightly over veggies & grain.
Pour liberal amount of Balsamic Glaze over entire Platter & garnish with Fresh Thyme & Rosemary.
Ta Da! You’re Done!
Note: feel free to add marinated veggies to your finished Tuscan Grilled Veggies platter before serving. My family loves Marinated Artichokes.
Categories:Food on the FloorEma