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Cooking 101
This simple grilled vegetable platter works as an appetizer or easy summer side dish. Grilling the vegetables by type is an easy way to accommodate more particular eaters while making sure everything cooks evenly—plus it makes for a beautiful presentation.
Chef Tip: The trick here is tossing and grilling the vegetables separately – as the asparagus may take a minute or so less than the zucchini and you want to be able to control the texture and charring of each veggie.
An assortment of summer vegetables, we used asparagus, sliced mushrooms, sliced summer squash & zucchini, and assorted bell peppers, cut into 1-inch wide strips
Olive oil
Salt
1lb of mozzarella cheese, cut into bite-sized pieces
Preheat a grill or grill pan for at least 15 minutes. Toss the veggies, separately, with olive oil and a pinch of salt, and grill them in groups until charred but not overcooked, a few minutes max
Place on a platter with the mozzarella dotted around the veggies. Drizzle with Haven's Kitchen Red Pepper Romesco and serve.
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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Nutrition (per serving)
Calories = 360
Total fat = 24g
Total carbohydrates = 7g
Fiber = 1g
Protein = 29g
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