Big-Batch Grilled Vegetables
From mystic_river1 17 years ago
- 10 minutes to make
- Serves 30
Set out this big colorful platter of vegetables alongside the garlic-rich aioli dip and some crusty country bread for a delicious starter or side
Ingredients
- 2 heads garlic shopping list
- 2 teaspoons olive oil shopping list
- 1 cup light mayonnaise dressing shopping list
- 1 tablespoon lemon juice shopping list
- 1 to 2 tablespoons snipped chives shopping list
- 1 pound asparagus, tough ends snapped off shopping list
- 4 carrots, peeled, diagonally sliced 1-1/2 inches thick shopping list
- 1 pint cherry tomatoes, stemmed shopping list
- 1 medium eggplant, cut into 1-inch slices shopping list
- 3 zucchini, trimmed and cut lengthwise into quarters shopping list
- 1 red onion, peeled and cut into 1/4-inch slices shopping list
- 3 red, green, and/or yellow sweet peppers, stemmed, seeded, and quartered shopping list
- 2 tablespoons olive oil shopping list
How to make it
- For Aioli, remove the papery outer layers from garlic but leave the skins of the cloves intact. Cut off 1/4 inch from the tips to expose the individual cloves. Place garlic heads, cut side up, in a small baking dish or foil packet and brush sides and top with 2 teaspoons olive oil. Cover and bake in a 350 degree F oven for 25 to 35 minutes or until cloves feel soft when pressed; cool. Store in refrigerator up to 1 week.
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- Squeeze garlic from individual roasted cloves into a medium bowl; mash with a fork. Stir in mayonnaise, lemon juice, and chives. Cover and chill until serving time.
- Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
- Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
- Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carots, 5 to 6 minutes for onion and sweet pepper. Remove vegetables from grill as done. Salt and pepper to taste. Cut eggplant slices in half and cut each quartered pepper in half again.
- Arrange one-third of vegetables on serving platter alongside Aioli.
People Who Like This Dish 4
- dottiet Woodward, OK
- bluewaterandsand GAFFNEY, SC
- gwbaskin Edmonton, CA
- eclaires Chicago, IL
- shirrelle Columbia, MO
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Just has to be one of my favorite "snackin'" dishes ever. Thanks my sweet friend.
dottiet
in Woodward loved it
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Looks great! I can't wait for my eggplants to come in.
bluewaterandsand
in GAFFNEY loved it
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