Headed to a party or barbeque this week? Or maybe you just want to stock your fridge with ready-to-eat veggies to help yourself hit your veggie goals? Stack the deck in your favor by making this fun platter, loaded with veggies, good fats, and legumes (optional addition, I used lentils here, but any kind of white bean would work well in this, too).
Weekends in particular are a vulnerable time for getting off track, so boost your odds for success by piling your plate with real food. This will help crowd out the junk, and also will nip cravings in the bud.
This summer party platter is pretty straightforward to make. I grilled a veggie combination of zucchini, summer squash, and eggplant, then piled some cooked french lentils* on top of the veggies, and drizzled it all with a delicious sauce (see suggestions below).
Making a sauce is super easy – just dump all ingredients into blender and you’re good to go! (As an alternative, you could top with a different sauce of your choice.)
Sauce and toppings ideas
- This tangy tahini sauce
- Or this slightly sweeter maple tahini dressing
- Perhaps Bitchin’ Sauce, recipe courtesy The Faux Martha
- crumbled feta or goat cheese
- fresh, chopped herbs (I used a combination of basil, parsley, oregano, and chives)
*I like French lentils versus regular brown lentils because I prefer their flavor and they are firmer than brown lentils. To make, combine 1 cup French lentils, 1 bay leaf, and 3 cups broth. Bring to a boil, then simmer, uncovered for approx. 20 minutes (check to avoid overcooking). Drain before serving.
To make the grilled veggies, I cut zucchini, summer squash, and eggplant into 1/2″ slices lengthwise, and red onion about 1″ thick. I sprayed both sides with avocado oil, and sprinkled with salt, pepper, and garlic powder. I grilled the veggies over medium heat, flipping halfway (maybe 5-8 minutes each side??).
So, if you’re headed to that party or barbecue, bring this crowd-pleasing veggie platter, enjoy that party, dig in, and stay on track. Or, if you’re simply trying to set yourself up to enjoy delicious, nourishing, veggie loaded meals, this recipe will help you make that happen. You got this!
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varies
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- zucchini (cut into 1/2" slices lengthwise)
- eggplant (cut into 1/2" slices lengthwise)
- summer squash (cut into 1/2" slices lengthwise)
- red onion (cut into 1" slices)
- avocado oil or extra virgin olive oil (I like to use the kind that comes in the spray bottle for convenience.)
- salt and pepper
- garlic powder
Ingredients
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- Preheat grill to medium heat. Spray both sides of each veggie slice with avocado oil (or, instead, brush with oil), and sprinkle with salt, pepper, and garlic powder. Grill the veggies over medium heat, flipping halfway (cook approximately 5-8 minutes each side).