Bandeja de Verduras a la Parrilla
Side45 min6 porcionesFácilSobre esta receta
Una bandeja vibrante y popular entre todos de verduras de temporada asadas a la perfección ahumada y caramelizada. Calabacín, pimientos, espárragos, champiñones, cebolla roja y maíz se mezclan en una marinada simple de hierbas y ajo, y se asan hasta quedar tiernos con hermosas marcas de carbón. Perfecto como acompañamiento colorido, plato principal vegetariano o tabla de fiesta — e infinitamente personalizable con lo que esté en temporada.
Instrucciones
- 1
Whisk together the olive oil, garlic minced, lemon juice, balsamic vinegar, oregano, thyme, kosher salt, and black pepper in a small mixing bowl until well combined. Set the marinade aside.
- 2
Prepare all vegetables: slice the zucchini and yellow squash lengthwise into 1/4-inch planks, quarter the red bell pepper, cut the red onion into 1/2-inch rounds (use toothpicks to keep the rings together), trim the asparagus, halve any large mushrooms, and cut the corn into thirds.
- 3
Place all the prepared vegetables in a large mixing bowl. Pour about 3/4 of the marinade over the vegetables and toss well to coat every piece. Reserve the remaining marinade for basting. Let the vegetables marinate at room temperature for at least 10 minutes (or up to 30 minutes for deeper flavor).
- 4
Preheat your grill to ^[medium-high heat] (about ![400–450°F]). Clean and oil the grates well to prevent sticking.
- 5
Grill the vegetables in batches, starting with the ones that take longest: Corn and red onion first (10–12 minutes, turning every few minutes), then bell pepper and mushrooms (8–10 minutes), and finally zucchini, yellow squash, and asparagus (4–6 minutes). Use a grill for the asparagus and any smaller pieces.
- 6
While grilling, brush each batch with the reserved marinade once after flipping. You're looking for visible grill marks and tender-but-not-mushy texture. Remove each vegetable to a large platter as it finishes.
- 7
Arrange the grilled vegetables on a large serving platter in an appealing, colorful layout. Scatter fresh parsley and torn basil over the top. Crumble feta cheese over the platter if using. Serve with lemon wedges on the side for squeezing over.
