Cooked - Grilled Vegetable Platter - Parrillada De Verduras

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½ Zucchini cut into ¼ inch slices

1 Purple onion cut into ½ inch slices

1 Carrot cut into 6 pieces

3 Button mushrooms cut into ¼ inch slices

1 Red bell pepper cut into large squares

6 Stalks of Fresh Asparagus

Extra Virgin Spanish Olive Oil

Sea Salt Flakes

Pre-heat a grilling pan with a medium heat
Once the pan gets very hot, drizzle about 1 tsp of extra virgin olive oil into the pan and add the zucchini slices
After about 3 minutes turn the zucchini slices to cook the uncooked side
After a total of 5 minutes take the zucchini slices out of the pan and reserve on a plate and cover with foil paper
Drizzle another tsp of extra virgin olive oil into the pan and add the red bell pepper squares
After about 3 minutes turn the red bell peppers squares to cook the uncooked side
After a total of 5 minutes take the red bell pepper squares out of the pan and reserve on the plate with the cooked zucchini
Drizzle another tsp of extra virgin olive oil into the pan and add the onion slices and the carrots (seperated on the pan)
After about 3 minutes turn the onions and the carrots to cook the uncooked side
After a total of 5 minutes take the onions and carrots out of the pan and reserve on the plate with the cooked zucchini and red bell pepper
Drizzle one last tsp of extra virgin olive oil into the pan and add the asparagus and mushrooms (seperated on the pan)
About every 30 seconds or so turn the mushrooms and the asparagus (these veggies cook quicker)
After a total of 4 minutes take the mushrooms and asparagus out of the pan and transfer to the plate with the rest of the cooked veggies
Sprinkle the veggies with some sea salt flakes and drizzle with some extra virgin olive