This recipe, made of so many different kinds of vegetables, is sure to be a crowd-pleaser. If you have any vegetarians at the table, they will probably be the happiest when you present a plate overflowing with delicious veggies. And any meat-eaters can pick and choose whichever of the vegetables they like, or take a bit of everything. Besides being served hot, the grilled veggies hold up well at room temperature, and can even be served cold from the refrigerator.
To achieve the best potential flavor, you need to choose the right vegetables at the grocery store or farmers market (or from your garden, if you are lucky). Try to stick to produce that is in season. For the most part, the veggies should be plump and unwrinkled. Asparagus and zucchini should be firm. Zucchini and summer squash shouldn’t be too large because otherwise they will be seedy. Once all the vegetables are assembled, there is a bit of chopping and dicing. The prep work is what takes awhile in this recipe, but you are rewarded with a rainbow plate of healthy food.
Once you have good vegetables, the high heat of the grill brings out their greatest potential flavor, at least in my opinion. By grilling, the vegetables retain more nutrients than they would if boiled in water. And remember that grills vary, so the cooking time will depend on the type of grill you have and how old it is. Use your best judgment based on your own grilling experience to determine the length of cooking time.
Do not the simplicity of the ingredients in this recipe fool you. This grilled veggie salad platter is brimming with complimentary flavors. I highly recommend quickly whipping up the cumin lime sauce to serve on the side. The sauce helps to unite everything on the plate and round out the dish. It also provides a cool contrast to the hot veggies right off the grill. The combination makes a wonderfully light summer dinner or side dish.
- 4 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion, thinly sliced
- 1 lb. asparagus, ends trimmed
- Extra virgin olive oil, for drizzling
- For the sauce
- 1/4 cup Paleo mayonnaise
- Juice of 1 lime
- 2 cloves garlic, crushed
- 1 tsp cumin
- Salt & pepper, to taste
- Slice the zucchini and squash in half lengthwise and then into 1/2-inch thick slices. In a medium bowl, whisk together all of the ingredients for the sauce. Season to taste with salt and pepper. Set aside.
- Preheat the grill to low heat. Lightly drizzle the vegetables with olive oil and toss to coat. Working in batches, place the vegetables onto the grill in a single layer. Close the lid and cook for 10-12 minutes, turning once. Transfer to a serving plate and serve alongside the cumin sauce.