Grilled Mushroom Vegetable Platter

Across the Mediterranean, summer tables often fill with smoky vegetables kissed by olive oil and bright lemon. This grilled platter layers meaty portobellos with zucchini, peppers, and asparagus, finished with oregano, basil, and crumbled feta for easy sharing.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 290 cal
• 12g protein
• 18g carbs
• 20g fat
• 3g fiber

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Ingredients

• 6 large portobello mushroom caps
• 12 oz fresh cremini mushrooms
• 2 medium zucchini
• 2 red bell peppers
• 1 large red onion
• 1 bunch asparagus spears
• 1/3 cup olive oil
• 2 lemon
• 4 garlic cloves
• 2 tbsp chopped fresh oregano
• 1/2 cup fresh basil leaves
• 6 oz crumbled feta cheese
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 3 cups baby arugula

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well. Oil them lightly once hot.
2. 2Wipe portobellos and cremini clean. Remove portobello stems and score the caps lightly in a crosshatch pattern. Halve the cremini if large.
3. 3Slice zucchini into thick lengthwise planks. Cut bell peppers into broad flat panels and onion into thick rounds that will hold on the grill. Snap woody ends from asparagus.
4. 4Whisk olive oil with juice of one lemon, minced garlic, oregano, salt, black pepper, and red pepper flakes. Brush this marinade generously over all the mushrooms and vegetables.
5. 5Place portobellos gill-side up and the denser vegetables on the grill first. Grill 4 to 5 minutes per side, turning once, until mushrooms are tender and marked and vegetables show charred edges but stay crisp-tender.
6. 6Move asparagus and any thinner pieces to cooler spots or a grill basket so they do not overcook; they need only 3 to 4 minutes total.
7. 7Transfer everything to a large wooden board or platter while still warm. Tear basil leaves over the top and scatter baby arugula the edges for a fresh green bed.
8. 8Crumble feta generously across the mushrooms and vegetables. Squeeze the second lemon over everything and drizzle any remaining marinade if it stayed clean.
9. 9Let the platter rest 5 minutes so juices mingle, then set it in the center of the table for family-style grabbing. Offer extra lemon wedges on the side.