Grilled Vegetable Platter

By mhatkinson

Ingredients

• 2 large ears fresh corn, husked and cut crosswise into 4 pieces
• 1 small eggplant, cut crosswise into 1/2-inch thick rounds
• 1 large Vidalia onion, cut into 3/4-inch thick wedges
• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 large zucchini, quartered
• 12 asparagus spears, trimmed
• Olive oil
• Salt and freshly ground pepper
• Finely chopped parsley and chives

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat grill. Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.