Dutch Grilled Vegetable Platter

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Slice the zucchini and eggplant into 1/4-inch thick rounds.

3. 3

   Cut the red bell peppers into quarters, removing the seeds and stems.

4. 4

   In a small bowl, mix the olive oil, balsamic vinegar, thyme, and rosemary.

5. 5

   Brush the vegetable slices with the olive oil mixture, ensuring they are evenly coated.

6. 6

   Place the vegetables on the grill. Cook the zucchini and eggplant for about 3-4 minutes per side, and the red bell peppers for about 5-6 minutes per side, until they are tender and have grill marks.

7. 7

   Remove the vegetables from the grill and arrange them on a platter.

8. 8

   Serve warm or at room temperature as a delightful side dish or appetizer.