Grilled Vegetable Platter


  • 2 Zucchinis sliced thinly length wise
  • 1 Eggplant sliced thinly length wise
  • 2 Red Bell Peppers cored and sliced into quarters
  • 3 tbsp. Olive Oil
  • 2 cloves Garlic minced
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Dried Thyme
  • Salt and Pepper to taste
  • Fresh Parsley chopped (for garnish)


  • Lay the vegetables in a casserole dish.
  • Mix together the olive oil, garlic, lemon juice, thyme, salt, and pepper, then pour the marinade over the vegetables. Let sit while you warm up the grill.
  • Heat the grill to medium heat.
  • When the grill is hot, grill the vegetables, flipping halfway through until cooked through and lightly charred.
  • Garnish with fresh parsley, then serve warm or at room temperature.