14 May, 2015
BBQ Garlic Lemon Vegetable Platter
If only we could include the smell, of those vegetables barbecuing. You’ll just have to prepare this featured recipe to enjoy that smell.
Grilling vegetables is really easy and a lot of fun. Barbecuing gets you outside to enjoy fresh air. Put on a little music and enjoy the view of your garden. If you bbq in the sun, you’re getting your daily dose of vitamin-D as well.
The general rule to BBQ your vegetables is to cut them into pieces that will cook quickly and evenly. All the cut pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Most will soak their cut vegetables in cold water for about 30 minutes before grilling them to keep them from drying out.
BBQ vegetables are meant for entertaining, and grilling them brings out their natural sweetness, and the the seasoning mix or marinade adds a real punch of flavor your palate is sure to enjoy every time.
Let’s get started with our featured recipe: BBQ Garlic Lemon Vegetable Platter with a Avocado Greek Yogurt Dipping Sauce. This vegetable platter makes for a great appetizer to keep your guests happily waiting while you finish up the main course.
1/2 pound green beans, fresh, trimmed
1 medium sweet potato, cut french fry style, 1 inch thick (option to remove or leave peel on)
1 each red, yellow, purple carrots, medium size, cut into strips, 1 inch thick (option to remove or leave peel on)
2 teaspoons garlic lemon seasoning (we purchased the seasoning at Whole Foods Market)
1/8 to 1/4 cup extra virgin olive oil
1 to 2 tablespoons balsamic vinegar
1/2 cup of Cindy’s Kitchen “Fresh Avocado Vinaigrette” (purchased at Whole Foods Market)
4 or 5 tablespoons greek yogurt, with full fat
Line your BBQ grill with some aluminum foil, put grill into place, and heat the grill with your favorite method (chips, charcoal, or gas). While waiting for grill to heat, in a large mixing bowl add the oil, vinegar, and seasoning. Next add the cut vegetables and mix until well coated.
After preparing the vegetables (no we did not soak them in water, as the grill is foil lined they are not exposed to the flame) spread out the season coated vegetables onto the hot grill, then turn down fire (if using gas).
Grill the vegetables, turning occasionally, for about 7 to 8 minutes (if using gas). Do not overcook, as the vegetables can dry out, and will become flimsy, which you do not want. You want your vegetables cooked, but still firm and with some crunch.
Remove BBQ vegetables to a plate, and set aside to cool some while preparing the dipping sauce.
To a medium mixing bowl, add the avocado vinaigrette and greek yogurt, and mix until well blended. pour into a smaller bowl that will fit in the middle of a round platter with vegetables arranged around it.
Serve this prepared platter as a side dish or an appetizer to entertain your guests as they arrive, or even put it on your Sunday Brunch menu.
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Looks, good! Thanks, Randy! 🙂
and , Thank you Roger for visiting and leaving your thoughts. Have a great weekend approaching!!
Looks like a great recipe especially for company.
Thanks Jovina. I agree it is a great finger food to keep the guests busy while the host or hostess finishes up with last minute dinner details.
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