grilled or roasted vegtables

What seasoning or marinade would you use for an assorted vegetable platter of zucchini, eggplant, etc.

Also, do you grill or roast them in the oven?

I apologize if I asked this before but I just want to make sure I get it perfect for bbq season. Thanks.

grilled or roasted vegtables

I just made roasted veggies (did red peppers, cauliflower, carrots and brussel sprouts). just mixed them together with extra virgin olive oil, salt and pepper, in a 425 degree oven - they came out really good.

Re: grilled or roasted vegtables

Re: grilled or roasted vegtables

I love rosemary. I use it for roasted potatoes too.

Re: grilled or roasted vegtables

In the winter, I roast veggies. In the summer, we grill. I agree that olive oil and salt and pepper are enough for a good roasted veggie platter... you can never go wrong with that. Sometimes I make a flavored olive oil by heating up the oil a bit (just warming it, really) with garlic or red pepper flakes or some kind of fresh herb. But you can make any kind of marinade or dressing to use, as long as it has some fat. Sometimes I go more Asian or more Mexican in flavors, depending on what else I am serving. But even with the plain olive oil, salt and pepper formula, you can amp it up by adding coarse sea salt, or a cool flavored salt, after cooking the veggies.

But when I roast veggies, I usually cut them in smaller, similar sized pieces so they cook quickly and evenly.

For grilling, you want to use things that are large and have a lot of surface area to grill (large mushroom caps, eggplant or zucchini cut in planks, large pieces of red pepper, etc.). You can also do skewers. For smaller things, we have a pan designed for use on the grill for fish or veggies so they don't fall through.