Grilled Vegetable Platter Recipe

ingredients

whole carrots halved
corn on the cob
yellow squash cut lengthwise
zucchini cut lengthwise
asparagus
vidalia onion cut in quarters (white onion can be substituted)
giant portabella mushrooms (whole without stem)
spike seasoning (or Tony Chachere's creole seasoning)
1/2 cup butter

FOR THE DRESSING
6 cloves garlic
2 teaspoons soy sauce
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper

FINAL TOUCH
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese

directions

Adjust amounts of vegetables for number of people eating.

Melt butter in a small bowl.

Place all veggies on hot grill. You can wrap corn on the cob in foil with a little butter and salt in each foil packet OR you can place it directly on wire rack - depending on how you like your corn. Brush with butter. Turn often until done to your liking.

Remove veggies from grill onto large platter, slicing portabella mushrooms and placing corn all around the edges. Season all with Spike (or creole) seasoning. Drizzle dressing over all the vegetables in the center and top with the cheddar and parmesan cheeses. Cover with foil and let stand briefly before serving.

nutrition data

Nutritional data has not been calculated yet.