Moroccan Grilled Vegetable Platter
Recipe by Savory Spice Test Kitchen
Grilling & BBQ
This gorgeous platter is great for a dinner party or potluck. Choose your veggies, and serve warm or at room temperature with our Moroccan Lemon Yogurt Dip.
Serves
6 to 8 servings
Prep Time
25 minutes
Cooking Time
20 minutes
Ingredients
Choice of vegetables, sliced 2 lbs. eggplant 2 lbs. red bell peppers 1 lb. tomatoes 2 lbs. carrots 2 large yellow squash 2 large zucchini 2 large red or sweet onions 1 lb. asparagus spears 1 lbs string beans 8 Tbsp. unsalted butter, melted
Tan-Tan Moroccan Seasoning
3 Tbsp. Tan-Tan Moroccan Seasoning
Directions
Bring a large pot of salted water to boil. Peel carrots, add them to boiling water and cook until just tender, about 5 to 7 min. Drain carrots, rinse with cold water and set aside to dry. Meanwhile, prepare remaining vegetables for grilling: Slice squash and zucchini lengthwise 1/4-inch thick; slice onions in wedges or thick slices; rinse asparagus spears and set aside to dry. Preheat grill. Mix Tan-Tan Moroccan Seasoning with melted butter to form a glaze. Place prepared vegetables together on large baking sheet. Brush half of seasoned glaze onto vegetables. Place vegetables on grill and cook until tender and have nice char marks, about 5 to 10 min. depending on the vegetable. Transfer vegetables from grill to large serving platter when done cooking. Drizzle remaining glaze over vegetables.
Recipe Notes
You can use any mix of grillable vegetables you like in this recipe. Portobello mushrooms, eggplant, and even tofu all work well.
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