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Agence matrimoniale
Agence matrimoniale
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Tuesday 21 July 2026 21:33:22 GMT
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This grilled summer veggie platter goes with just about anything coming off the grill and is one of my favorite summer side dishes.  Ingredients: Vegetables: • 2 ears corn, husked and cut into fourths • 2 green zucchinis, cut lengthwise into quarters • 2 yellow summer squash (yellow zucchini), cut lengthwise into quarters • 1 bag mini bell peppers (about 12–16), left whole and pierced once with a fork or skewer to prevent bursting • 2 red onion, cut into thick wedges • 1 bunch asparagus, ends trimmed • 16 oz mushrooms (baby bella or white), whole For the Garlic Herb Marinade: • ⅔ cup avocado oil • 1½ tsp garlic powder • 1½ tsp dried oregano • 1 tsp black pepper • 1½ tsp salt, or more to taste Instructions: 	1.	Arrange all the prepared vegetables on a large sheet pan. 	2.	In a small bowl, whisk together the avocado oil, garlic powder, oregano, black pepper, and salt. 	3.	Drizzle the marinade over the vegetables and massage it in with your hands to coat everything evenly. 	4.	Before grilling, pierce each mini bell pepper once with a fork or skewer. This allows steam to escape and prevents them from bursting. 	5.	Preheat your grill to medium-high heat. 	6.	Grill the vegetables in batches, turning occasionally until charred and tender: 	•	Corn & onions: 10–12 minutes 	•	Zucchini & bell peppers: 6–8 minutes 	•	Mushrooms: 8–10 minutes 	•	Asparagus: 4–5 minutes 	7.	Taste and sprinkle with a little extra salt if needed before serving. Optional: Drizzle with chimichurri or a squeeze of fresh lemon juice for extra flavor. The perfect side dish for BBQs, picnics, or any summer meal! #easysidedish #grilling #veggies #bbqsides #summerrecipes
This grilled summer veggie platter goes with just about anything coming off the grill and is one of my favorite summer side dishes. Ingredients: Vegetables: • 2 ears corn, husked and cut into fourths • 2 green zucchinis, cut lengthwise into quarters • 2 yellow summer squash (yellow zucchini), cut lengthwise into quarters • 1 bag mini bell peppers (about 12–16), left whole and pierced once with a fork or skewer to prevent bursting • 2 red onion, cut into thick wedges • 1 bunch asparagus, ends trimmed • 16 oz mushrooms (baby bella or white), whole For the Garlic Herb Marinade: • ⅔ cup avocado oil • 1½ tsp garlic powder • 1½ tsp dried oregano • 1 tsp black pepper • 1½ tsp salt, or more to taste Instructions: 1. Arrange all the prepared vegetables on a large sheet pan. 2. In a small bowl, whisk together the avocado oil, garlic powder, oregano, black pepper, and salt. 3. Drizzle the marinade over the vegetables and massage it in with your hands to coat everything evenly. 4. Before grilling, pierce each mini bell pepper once with a fork or skewer. This allows steam to escape and prevents them from bursting. 5. Preheat your grill to medium-high heat. 6. Grill the vegetables in batches, turning occasionally until charred and tender: • Corn & onions: 10–12 minutes • Zucchini & bell peppers: 6–8 minutes • Mushrooms: 8–10 minutes • Asparagus: 4–5 minutes 7. Taste and sprinkle with a little extra salt if needed before serving. Optional: Drizzle with chimichurri or a squeeze of fresh lemon juice for extra flavor. The perfect side dish for BBQs, picnics, or any summer meal! #easysidedish #grilling #veggies #bbqsides #summerrecipes

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