Platters and Boards by Shelly Westerhausen & Wyatt Worcel

Author:Shelly Westerhausen & Wyatt Worcel [Shelly Westerhausen and Wyatt Worcel]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2018-03-21T04:00:00+00:00

Grill Out PLATTER

Take advantage of the next beautiful summer evening by inviting a few friends over and firing up your grill! This huge grilled veggie platter is all you need for your next cookout (well, that and a cold six-pack).

SERVES 6

1 cup [240 ml] olive oil

1/2 cup [120 ml] white wine vinegar

11/2 Tbsp dried oregano

1 tsp red pepper flakes

1 tsp fine sea salt

Freshly ground black pepper

1 bunch whole peeled carrots

3 ears husked corn, halved crosswise

11/2 lb [680 g] red potatoes

2 bell peppers, quartered

12 oz [340 g] cherry tomatoes

1 medium onion, quartered

1 large zucchini, cut into 1-in [2.5-cm] pieces

Charred Romaine Wedges with Tarragon-Buttermilk Dressing (recipe follows)

Whisk together the olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Divide between two resealable freezer bags and add the carrots, corn, potatoes, peppers, tomatoes, onions, and zucchini. Let marinate in the refrigerator for at least 1 hour or up to 4 hours.

Preheat a charcoal grill to low heat, using the hand test as a guide to let you know when it’s ready.

Transfer the vegetables from the marinade to a grilling basket and place on the grill. Cook, tossing often, until the vegetables begin to brown (time will vary greatly depending on how hot your grill is, so watch them carefully). Transfer the grilled vegetables to a serving tray and serve right away.

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