CHEF JEFF — ONE BYTE AT A TIME: Grilled Veggie Platter

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A drizzle of olive oil, kosher salt and pepper, and veggies are ready for the grill.

Grilled Veggie Platter

1 package of small mixed bell peppers, washed

2 medium zucchini, washed, sliced ½-inch thick on diagonal

12 asparagus spears, washed

1 medium sweet onion, peeled, cut ½-inch thick

1 medium red onion, peeled, cut ½-inch thick

¼ cup olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Seasons Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs such as tarragon, thyme and parsley, for serving (optional)

Preheat grill to medium high. Prepare veggies. Place on sided baking sheet. Drizzle with olive oil. Sprinkle with seasoning blend, salt and pepper. Place on grill. Grill on each side until you get nice marks. Asparagus and zucchini take just a few minutes; remove when they are still crisp-tender to platter. Finish grilling peppers and onions. Remove to platter. Sprinkle with herbs.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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