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Name: Better Than Marinade
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Lemon And Garlic Butter Grilled Veggie Platter

Prep:
15 min.
Cook:
10 min.
Serves:
6

Highlighting the summer bounty, this colorful grilled veggie platter is perfect for serving a crowd.

Recipe tags: lemon-garlic-butter base, moderate difficulty, vegetarian

Ingredients

Quantity	Ingredient
1 large	red onion, sliced into 1-inch-thick rounds
1 cup	Better Than Marinade^® Lemon and Garlic Butter
1 cup	cherry tomatoes
1	eggplant, cut lengthwise into ½-inch-thick slices
1 large	zucchini, cut lengthwise into ½-inch-thick slices
1 lb	asparagus, trimmed
½ cup	crumbled goat cheese
¼ cup	basil pesto

Buy Now!

Lemon and Garlic Butter

11.5 oz.

Directions

1
Preheat grill to medium-high; grease grates well.
2
Brush red onion slices with 2 tbsp marinade. Thread tomatoes onto skewers and brush with 2 tbsp marinade.
3
In medium bowl, toss eggplant, zucchini and asparagus with remaining marinade.
4
Grill marinated vegetables for 10 to 12 minutes, turning occasionally or until grill-marked and tender.
5
Arrange grilled vegetables on serving platter. Garnish with goat cheese and pesto. Serve warm or at room temperature.

Tips: Substitute basil pesto with sun-dried tomato pesto or olive tapenade if preferred. Substitute goat cheese with feta cheese or serve with burrata or fresh slices of mozzarella. Serve veggie platter with grilled tofu, fish or chicken kebabs.

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