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Garden Vegetable Platter

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Barbecue Salads Vegetables


  • 1 sm Eggplant
  • 1 Green and golden zucchini, thinly sliced
  • 8 oz Italian green beans,trimmed
  • 8 oz Asparagus, trimmed
  • 1 Red and yellow tomato,sliced
  • 1 Sweet green pepper, sliced into rounds (optional)
  • Fresh basil and oregano
  • Fresh peas
  • 2/3 c Olive oil
  • 1/4 c Red wine vinegar
  • 3 tb Chopped fresh oregano
  • 2 tb Fresh basil
  • 1 tb Dijon mustard
  • 3 cl Garlic, minced
  • 1/2 ts Each salt and pepper


(DRESSING): In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper.
Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender.
Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well.
Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again.
Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Typed in MMFormat by Source: Canadian Living's Best Vegetables.
Posted to MM-Recipes Digest V4 #13 by on May 2, 1999