Ingredients:
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Grilled Vegetables:
- 2 zucchinis, sliced into rounds
- 2 bell peppers (preferably red and yellow), sliced into strips
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rings
- Cherry tomatoes on the vine
- 8-10 asparagus spears, trimmed
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Marinade:
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, smoked paprika, cumin, dried thyme, salt, and black pepper. Set aside.
2. Prep the Vegetables:
- Wash and slice the zucchinis, bell peppers, eggplant, and red onion.
- Trim the asparagus spears.
3. Marinate the Vegetables:
- Place the sliced vegetables in a large bowl.
- Pour the zesty marinade over the vegetables. Toss to coat evenly. Let them marinate for at least 30 minutes.
4. Preheat the Grill:
- Preheat the grill to medium-high heat.
5. Grill the Vegetables:
- Place the marinated vegetables on the preheated grill. Cook for 4-5 minutes per side or until they have grill marks and are tender.
- Grill the asparagus separately for 2-3 minutes or until they are slightly charred.
6. Season and Garnish:
- Season the grilled vegetables with salt and black pepper to taste.
- Transfer the grilled veggies to a serving platter.
7. Serve:
- Garnish the Spanish Grilled Veggie Platter with fresh chopped parsley, and serve immediately.
Cooking Time: Grilling time is approximately 10-15 minutes.
Serving Size: This recipe makes 4 servings. Adjust quantities based on your preferences or the number of guests.
