Wheatless Wednesday – Grilled Artichoke & Mixed Veggie Platter

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Summertime, and the livin’ is easy… (Sing along, I know you know the tune)  We are getting to the part of summer where fresh vegetables are plentiful and so good!  One of my favorite summer dishes is a grilled mixed vegetable platter using whatever is in season.   The double bonus is that fruits and veggies at the height of their season are at their best and their cheapest!   I just let everything sit in a basic marinade until I’m ready to grill, then toss them on a platter with fresh herbs (I love a combination of basil, mint and cilantro or thyme) and sprinkle with a bit of feta.  It is a very easy and colorful way to serve a lot of vegetables at once.  Today’s platter includes artichoke, asparagus, yellow squash, zucchini, Portobello mushroom, cherry tomatoes and lemon, all grilled to tender, sweet, slightly charred perfection. Somehow the grill brings out a lightly carmelized flavor that you can’t get with other types of cooking.  The artichoke needs to be boiled or steamed for about 15 minutes before grilling but the other vegetables can be cooked right away.  I grilled the tomatoes in a foil pouch so they didn’t get lost in the grates.  I just tossed them with some olive oil, garlic, oregano and a dash of salt and pepper, simple but delicious!  If you are lucky enough to have any leftovers, grilled vegetables are great in salads, sandwiches or on pizza (my fave)!  So head to the farmer’s market and fire up the grill!

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Grilled Artichoke and Mixed Veggie Platter

  • Servings: 4-6
  • Difficulty: easy
  • Print

2 large artichokes
2 lemons
1-2 zucchini
1-2 yellow squash
1 bunch asparagus
1 pint cherry tomatoes
1/2 cup olive oil
4-5 cloves garlic, minced
1/4 cup feta, crumbled(optional)
1/2 cup or more mixed herbs, chopped(basil, mint, thyme or cilantro)

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  •  Using a sharp knife, cut the top inch or two off the top of the artichoke and immediately rub the cut area with a cut lemon to prevent browning.  You can remove the sharp points from the leaves by cutting the tops of each leaf off with either a knife or kitchen scissors but this is optional.

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  • Cut artichoke in half, rub with lemon and scoop out the choke with a small knife or spoon.  Squeeze the rest of the lemon into boiling water and boil or steam the artichokes for about 15 minutes, or until the stem is easily pierced with a knife.  Remove from the pan and let cool.

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  • Toss the artichokes with a drizzle of olive oil, chopped garlic, thyme and a squeeze of lemon.  I like to use zip lock baggies for convenience but you can also use a bowl or platter.

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  • Trim asparagus,  cut remaining lemon in half, slice Portobello mushrooms, squash and zucchini lengthwise and marinate with olive oil, garlic and oregano or thyme.  I like to add a dash of soy sauce to the mushrooms to bring out their meaty flavor(optional).

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  • Lay the tomatoes in a double layer of foil and drizzle with olive oil, garlic and oregano.  Make the foil into a pouch.

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  • Spray the grill with non-stick, high heat oil before lighting.  Grill the vegetables on a hot grill and turn when you get some good grill marks.  Season with salt and pepper.

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  • You  may have to grill in batches but it’s best not to crowd.

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  • Arrange grilled veggies on a large platter as they come off the grill.

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  • Sprinkle with fresh herbs and feta, if using and give it a good squeeze from the grilled lemon.  Delish!

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