Vegetarian Mixed Grilled Meat Platter
Savor the smoky, char-grilled flavors of a plant-based feast with this irresistible Vegetarian Mixed Grilled Meat Platter. Perfect for summer cookouts or a hearty weeknight meal, this dish features a colorful medley of zucchini, eggplant, bell peppers, portobello mushrooms, and protein-packed tofu, all marinated in a zesty blend of olive oil, soy sauce, lemon juice, garlic, and fresh rosemary. Grilled to perfection, each bite bursts with bold, savory notes complemented by subtle hints of cumin and smoky char. Ideal for vegetarians and flexitarians alike, this recipe captures the essence of a classic mixed grill using 100% wholesome, meat-free ingredients. Serve this vibrant platter as a stunning centerpiece with your favorite dipping sauces or alongside crusty bread for a satisfying, healthy meal.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 3 medium Bell peppers
- 4 large Portobello mushrooms
- 300 grams Extra-firm tofu
- 4 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the marinade. In a large bowl, mix together olive oil, soy sauce, lemon juice, minced garlic, chopped rosemary, ground cumin, salt, and black pepper.
Cut the zucchini into thick slices, the eggplant into rounds, and the bell peppers into wide strips. Remove the stems from the portobello mushrooms.
Press the tofu block to remove excess moisture and cut it into thick slabs.
Add the prepared vegetables and tofu into the marinade, ensuring they are well-coated. Cover and let marinate for at least 15 minutes, or up to an hour in the refrigerator for enhanced flavor.
Preheat the grill to medium-high heat.
Remove the vegetables and tofu from the marinade, allowing excess to drip off, and reserve the marinade.
Place the vegetables and tofu on the grill. Cook each side for 4-5 minutes, or until grill marks appear and they are fully cooked.
While grilling, brush occasionally with the reserved marinade to maintain moisture and flavor.
Once cooked to your desired level, remove from the grill and arrange the assorted vegetables and tofu on a large platter.
Garnish with extra rosemary if desired and serve immediately.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8805 mg | 383% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 75.8 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2278 mg | 175% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6248 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
