BBQ Vegetable Platter

This vibrant BBQ Vegetable Platter showcases a medley of grilled seasonal vegetables, bursting with flavor and perfect for any outdoor gathering. Paired with a zesty chimichurri sauce, it’s a delightful and healthy dairy-free option that satisfies all taste buds.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1, cut into strips
• Red onion - 1, cut into wedges
• Mushrooms (cremini or portobello) - 150 grams, whole or halved
• Asparagus - 200 grams, trimmed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Fresh parsley - 1 tablespoon, chopped
• Fresh oregano - 1 teaspoon, chopped
• Red wine vinegar - 1 tablespoon
• Crushed red pepper flakes - ¼ teaspoon (optional)

Steps

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, combine sliced zucchini, bell pepper, red onion, mushrooms, and asparagus.
3. Drizzle the vegetables with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
4. Place the seasoned vegetables directly on the grill. Grill for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks.
5. While the vegetables are grilling, prepare the chimichurri by combining fresh parsley, oregano, red wine vinegar, and crushed red pepper flakes in a small bowl. Mix well and set aside.
6. Once the vegetables are done, remove them from the grill and arrange them on a platter.
7. Drizzle the chimichurri sauce over the grilled vegetables and serve immediately.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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