Grilled Vegetable Platter with Green Goddess Dressing
A must-have for parties and cookouts, there's something for everyone in this beautiful celebration of the summer garden. The creamy, herb-based dressing pairs nicely with the char of the vegetables.
Ingredients
- 2 zucchini, ½" planks on a bias
- 2 yellow squash, ½" planks on a bias
- 1-2 red onions, ½" planks
- 5 portobello mushrooms, gills removed
- 3 bell peppers (red, yellow, orange), cleaned
- 1 fennel bulb, sliced
- 1 bunch asparagus
Green Goddess Dressing
- 1 cup packed arugula
- 1 cup mixed fine herbs (such as parsley, dill, tarragon, chives, mint)
- ½ shallot, roughly chopped
- 1 garlic clove
- 1 anchovy, or substitute 2 tsp capers
- 1 lemon, zested and juiced
- ½ cup neutral oil, such as canola
- ½ cup mayonnaise
- salt and freshly ground black pepper
Instructions
- Make the dressing by combining garlic, shallot, anchovy or capers, herbs, arugula, lemon and oil in a food processor. Add a pinch of salt and pepper. Blend until smooth.
- Add the mayonnaise and blend again until smooth. Season to taste.
- Clean and cut the vegetables, making sure they are big enough so as to not fall through the grates of the grill. Preheat grill to high.
- Toss the vegetables lightly with canola oil, salt and pepper, and grill until crisp-tender. Remove and let cool.
- Arrange on a large platter and drizzle with green goddess dressing. Alternatively, serve dressing on the side.
Chef Tips!
Turn this platter into a full appetizer by adding grilled crusty bread and fresh mozzarella, burrata, or whipped feta.