{"id":768,"date":"2018-07-31T13:00:20","date_gmt":"2018-07-31T16:00:20","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=768"},"modified":"2018-07-06T15:24:44","modified_gmt":"2018-07-06T18:24:44","slug":"grilled-vegetable-platter","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/07\/31\/grilled-vegetable-platter\/","title":{"rendered":"Grilled Vegetable Platter"},"content":{"rendered":"<section id=\"4\" class=\"recipe-ingredients\">\n<h2 class=\"no-top-margin recipe-detailTitle\"><span class=\"inverse\">INGREDIENTS<\/span><\/h2>\n<p>3 red bell peppers, seeded and halved<\/p>\n<p>3 yellow squash (about 1 lb total) , sliced lengthwise into 1\/2-inch-thick rectangles<\/p>\n<p>3 zucchini (about 12 oz total) , sliced lengthwise into 1\/2-inch-thick rectangles<\/p>\n<p>3 Japanese eggplant (12 oz total) , sliced lengthwise into 1\/2-inch-thick rectangles<\/p>\n<p>12 cremini mushrooms<\/p>\n<p>1 bunch asparagus (1 lb) trimmed<\/p>\n<p>12 green onions, roots cut off<\/p>\n<p>\u00bc cup olive oil, plus 2 Tbsp<\/p>\n<p>Salt and freshly ground black pepper<\/p>\n<p>3 Tbsp balsamic vinegar<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>1 tsp chopped fresh Italian parsley leaves<\/p>\n<p>1 tsp chopped fresh basil leaves<\/p>\n<p>\u00bd tsp finely chopped rosemary leaves<\/p>\n<h2 class=\"inner-heading recipe-detailTitle\"><span class=\"inverse\">DIRECTIONS<\/span><\/h2>\n<\/section>\n<section class=\"recipeInstructions recipeDescriptionText\">1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1\/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they&#8217;ve been placed on the hot grill.<\/p>\n<p>2. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.<\/p>\n<\/section>\n<p><img decoding=\"async\" src=\"http:\/\/assets.blog.foodnetwork.ca\/imageserve\/wp-content\/uploads\/2018\/04\/23050317\/giadas-grilled-vegetables-recipe\/x.jpg\" alt=\"Grilled Vegetable Platter\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 3 red bell peppers, seeded and halved 3 yellow squash (about 1 lb total) , sliced lengthwise into 1\/2-inch-thick rectangles 3 zucchini (about 12 oz total) , sliced lengthwise into 1\/2-inch-thick rectangles 3 Japanese eggplant (12 oz total) , sliced lengthwise into 1\/2-inch-thick rectangles 12 cremini mushrooms 1 bunch asparagus (1 lb) trimmed 12 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-768","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=768"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/768\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/768\/revisions\/769"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}