Tiny New York Kitchen: Grilled Vegetable Platter

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By Victoria Hart Glavin of Tiny New York Kitchen

Grilled vegetables are so good. Feel free to exchange vegetables if you want. To roast peppers place them on a baking sheet and broil them 3 to 4 inches from the heat. Use tongs to turn them often until they are blistered on all sides, about 20 minutes. Don’t worry if parts of the skin blacken. Place peppers in a paper bag for 10 minutes to steam. Then peel and cut them as desired.


  • Kosher Salt
  • 1 Medium Eggplant (Sliced Lengthwise)
  • 1 Medium Zucchini (Sliced Lengthwise)
  • 1 Belgian Endive (Quartered)
  • 1 Small Head Radicchio
  • Olive Oil
  • 1 Red Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
  • 1 Yellow Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
  • 1 Green Bell Pepper (Roasted, Peeled, Quartered Lengthwise & Seeded)
  • 2 Tablespoons Gorgonzola

Preheat your oven to 450 degrees. Sprinkle a griddle with kosher salt and heat it. Brown eggplant and zucchini lightly on heated griddle, turning often. Remove and drain on paper towels. Brush endive and radicchio with olive oil. Grill until golden brown. Drain on paper towels. Arrange all vegetables on an ovenproof platter. Bake for 5 minutes. Sprinkle with Gorgonzola and bake 1 minute longer or until cheese melts. Remove from oven and use a paper towel to remove excess liquid from platter. Sprinkle vegetables with 1 tablespoon olive oil and serve hot. Serves 4


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.