Grilled Vegetable Platter with Charred Scallion Sauce

Ingredients

• 3 Zucchini, sliced lengthwise
• 1 Eggplant, sliced into rounds
• 3 Red bell pepper, quartered
• 2 Red onion, cut into thick rings
• 1 bunch Asparagus, trimmed
• 1 bunch Scallions (green onions)
• 6 tbsp Extra-virgin olive oil
• 2 cloves Garlic
• 1 cup Flat-leaf parsley
• 3 tbsp juice Lemon
• 1 tbsp Red wine vinegar
• ½ tsp Red pepper flakes
• 1 tsp Kosher salt
• 3 oz Feta cheese, crumbled (optional)

Method

1. Heat the grill hot. Toss all the vegetables with 3 tbsp oil and half the salt.
2. Grill the whole bunch of scallions first, 3 minutes, until charred and floppy. Set aside — they are the sauce.
3. Grill everything else in batches: peppers and onions 4-5 minutes a side, zucchini and eggplant 3-4, asparagus 3. Do not crowd the grate and do not fuss with them.
4. Blend the charred scallions with garlic, parsley, lemon juice, vinegar, pepper flakes, the remaining 3 tbsp oil and the rest of the salt until coarse and vividly green.
5. Pile the vegetables on a big platter — warm or room temperature, not hot — and spoon the sauce over. Feta if you want it.

Notes

✨ The restaurant touch

Room temperature, not hot. Grilled vegetables taste more of themselves once they have settled for twenty minutes, which also means you are not cooking while guests arrive.

🧒 For the kids

Grilled peppers and zucchini are sweet enough that most kids eat them plain. Keep a corner of the platter sauce-free.

🌿 From the garden

This is the August garden on a platter.

🥡 Leftovers

4 days. Chop into a grain bowl, or layer into a sandwich with the leftover sauce.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.