Grilled Vegetable Platter
Executive Chef Caleb Hicks
Party foods are often on the indulgent side, so this grilled vegetable platter provides a nice balance at catered events. Executive chef Caleb Hicks treats residents at Providence Point to this healthier option, combining asparagus, yams, zucchini, portobellos, artichokes and more, all grilled to add another layer of flavor.
2 lb. yams, peeled and diced
2 lb. med. red potatoes, sliced ¼-in. thick
2 lb. portobello mushrooms
2 lb. asparagus, ends trimmed
2 lb. green bell peppers, bottoms removed and thick slices cut from each side
2 lb. yellow bell peppers, bottoms removed and thick slices cut from each side
2 lb. red bell peppers, bottoms removed and thick slices cut from each side
2 lb. zucchini, sliced ¼-in. thick on bias
2 lb. yellow squash, sliced ¼-in. thick on bias
Olive oil, as needed
Salt and pepper, to taste
1 jar (14 oz.) grilled artichokes, drained (reserve liquid)
1 jar (12 oz.) gherkins, drained
1 jar (12 oz.) pepperoncini, drained
1 jar (10 oz.) roasted tomatoes, drained (reserve liquid)
1. Preheat oven to 350 F. In large bowl, combine yams and potatoes; toss with olive oil and salt and pepper. Spread on large sheet tray and roast in oven until tender.
2. Toss mushrooms, asparagus, bell peppers, zucchini and squash with drained liquid from artichokes and tomatoes. Let marinated 1 hour.
3. Preheat grill. Place vegetables on grill and cook to create grill marks on each piece and until vegetables are tender, turning occasionally. Cool to room temperature.
4. Slice portobellos on bias. Arrange all vegetables on platter, including artichokes, gherkins, tomatoes and pepperoncini.
Photo courtesy of Cura Hospitality; Providence Point