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Grilled Vegetable Grazing Platter Recipe

Grilled Vegetable Grazing Platter

Serves 4-6

This beautiful spread of grilled vegetables with your favorite accompaniments is a wonderful way to enjoy the bounty of summer. Save time by using our pre-cut veggies ready for grilling, found in the Produce Department.

Ingredients:

  • Metropolitan Market Prepared Vegetables for Grilling (Produce Department)
  • or
  • 1 eggplant, ends trimmed and cut on diagonal into 1/2-inch slices
  • 2 red or yellow bell peppers, cored and cut into quarters
  • 2 - 3 zucchini or yellow squash, ends trimmed and cut on diagonal into 1/2-inch slices
  • 2 Walla Walla sweet onions, cut crosswise into 1/2-inch slices
  • Salt and pepper
  • Metropolitan Market Extra Virgin Olive Oil
  • Metropolitan Market Balsamic Vinegar
  • Your choices of the following:
  • 8 oz halloumi cheese
  • 8 thin breadsticks
  • 8 slices Metropolitan Market Prosciutto
  • 1 cup labneh
  • Za’atar seasoning or pesto sauce
  • 8 - 10 Campari on-the-vine tomatoes or cherry tomatoes
  • Black olives
  • Sweet cherry peppers

Directions:

  1. Preheat a clean grill over medium to medium-high heat.
  2. Place eggplant, bell peppers, zucchini, onions, and halloumi on a baking sheet. Brush lightly on all sides with olive oil and sprinkle with salt and pepper.
  3. Grill vegetables for 2-4 minutes on each side or until grill marks form. Grill halloumi for about 2 minutes on each side, until marked. Remove all and set aside.
  4. Serve tomatoes fresh or grill just until charred; watch carefully so they don’t overcook.
  5. To serve, wrap prosciutto around breadsticks and arrange on a large serving platter or board. Place the halloumi in a deep plate and drizzle with olive oil. Spoon labneh into a cup and top with Za’atar or pesto; add to platter. Add grilled vegetables along with tomatoes. And small bowls with sweet cherry peppers and olives. Drizzle the vegetables with balsamic vinegar.

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