Nature's Seasons Grilled Vegetable Crudites
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"Onion, zucchini, peppers, asparagus, eggplant and corn are seasoned and grilled for a fun summer vegetable platter. Serve with a sauce for dipping."
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 25 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 8
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INGREDIENTS:
- 1 large red onion, cut into 8 wedges
- 1 large green zucchini, cut on the bias into 1/2 inch thick slices
- 1 large green pepper, cut into 2 inch chunks
- 1 large red pepper, cut into 2 inch chunks
- 1 large yellow pepper, cut into 2 inch chunks
- 1 bunch asparagus, trimmed
- 1 medium eggplant, cut into 3/4 inch rounds
- 4 ears corn, shucked and cut into 2 inch rounds
- 2 tablespoons Morton® Nature's Seasons® Seasoning Blend
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- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh herbs (basil, parsley, cilantro)
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DIRECTIONS:
- Preheat grill to medium-high (400 degrees - 450 degrees F).
- In a large bowl toss onion, zucchini, red, green and yellow peppers, asparagus, eggplant and corn together. Season vegetables with Morton® Nature's Seasons® Seasoning Blend, olive oil and apple cider vinegar. Toss gently to coat.
- Grill seasoned vegetables for 10 to 12 minutes per side, turning frequently, until lightly charred and tender.
- Remove vegetables from grill and place in a large bowl. Season to taste with Morton® Nature's Seasons® Seasoning Blend. Add chopped fresh herbs and gently toss. Allow to cool slightly.
- Arrange grilled vegetables onto a large platter.
- Serve with your favorite vegetable dip.
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