Lynda Balslev's article outlines a delightful grilled vegetable platter ideal for summer barbecues, featuring a colorful selection of zucchini, eggplant, bell peppers, and onions. Basted with a spice-infused olive oil, these vegetables are served atop a fluffy couscous base that absorbs their juiciness. The dish is versatile, adaptable to seasonal produce, and can be offered as a warm main or a chilled salad. Additional touches include a fresh gremolata and optional roasted chickpeas for protein, enhancing the dish’s flavor and presentation for outdoor dining occasions.
For your next backyard barbecue, let the vegetables shine with a vibrant grilled vegetable platter that showcases Mediterranean flavors.
This dish celebrates seasonal vegetables paired with spiced olive oil and a refreshing gremolata, perfect for both main or salad presentations.
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