The seasons best is overflowing at farmer’s markets and in grocery stores right now! There are so many delicious local veggies available that making the standard crudité platter sounds downright boring. I grilled some of my favorite veggies, added a couple of easy, flavorful dips and piled it all on a beautiful board! Serve as an appetizer, or add grilled chicken or fish for a healthy and beautiful dinner!

Grill the whole garden…any vegetable you like! I grilled yellow squash, red and yellow peppers, red onion, asparagus, romaine and avocados. I put the squash, onions, and peppers on the grill first, followed by the asparagus and just at the end, I added the romaine and avocado.

Other suggestions for this board would be sweet potato wedges, lemons, carrots and radishes! Really anything that you want to include works beautifully…even pineapple! I seasoned my veggies with olive oil, salt and pepper before grilling, but you’ll want to include a small bowl of flaky sea salt on the board for even more flavor.

My sauces were made up at the last minute…Honey Dijon - honey, Dijon mustard and a little mayo AND Pesto Mayonnaise - mayo, Greek yogurt, a little anchovy paste and a big dollop of pesto! Make your own sauces, or use something store bought…either way, it will be delicious!

A few tips for grilling

Keep the heat on medium and use a grill basket for the peppers, squash and onions. Alternately, you could use wooden skewers…just don’t forget to soak the skewers in water!

Use small heads of romaine and leave the stem (root end) on. Cut in half and brush with a small amount of olive oil. The lettuce doesn’t take long!

If you decide to use avocados, leave the skin on and cut in quarters. Don’t use overly ripe avocados.

A sprinkle of feta or goat cheese would be really delicious!

Don’t forget the small bowl of your favorite flaky salt!

I’m using the leftover veggies in a frittata for tomorrow night’s dinner!