Eggplant , Peppers , Vegan , Basil
Best for: The big vegetable platter that anchors an Italian grill night — and tomorrow’s sandwiches.
An Italian grill is never only meat: a platter of verdure — zucchini, eggplant, peppers, red onion, and mushrooms — grilled in batches and dressed while warm with olive oil, basil, and a few drops of balsamic is both side dish and centerpiece.
Grill: Direct medium-high heat; 425–450°F, with a grill basket for small pieces. Equipment: Grill, large platter, tongs, grill basket.
Ingredients
Total: 38 minutes.
Vegetables
- 2 medium zucchini, cut lengthwise into 1/4-inch planks
- 1 medium eggplant, cut into 1/2-inch rounds
- 2 bell peppers (red and yellow), halved and seeded
- 1 large red onion, cut into 1/2-inch rounds
- 8 oz cremini mushrooms, halved
- 1/3 cup olive oil
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup torn fresh basil leaves
- 1 garlic clove, grated
- Flaky sea salt, to finish
Directions
Salt the eggplant rounds and let them sit for 15 minutes while you prep the other vegetables; pat them dry. (This rest is inside the prep time.)
Toss all the vegetables with the olive oil, salt, and black pepper.
Heat the grill to 425–450°F. Grill the peppers skin-side down until blackened, about 8 minutes, then the onion and eggplant for 4 to 5 minutes per side.
Grill the zucchini planks for 3 minutes per side and the mushrooms in the basket for 5 to 6 minutes, until everything is tender with char at the edges.
Whisk the dressing ingredients and drizzle half over the warm vegetables as you arrange them on a large platter.
Finish with the remaining dressing, the basil, and flaky sea salt. Serve warm or at room temperature.
Grilling tip: Dress the vegetables while they are warm — they drink in the oil and vinegar instead of wearing it.
