Name: Groovy 70s California Veggie Grill Platter with Zesty Avocado-Goddess Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into 1/2-inch rounds; 2 zucchinis, sliced lengthwise into planks; 1 large red bell pepper, quartered, seeds removed; 1 red onion, cut into thick rings; 2 cups cremini mushrooms, halved; 3 tbsp extra-virgin olive oil; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1 tsp lemon zest; 2 ripe avocados; 1/4 cup fresh parsley leaves, chopped; 1/4 cup fresh basil leaves, chopped; 2 tbsp fresh chives, chopped; 2 tbsp capers, rinsed and chopped; 3 tbsp lemon juice (about 1-2 lemons); 1 garlic clove, minced; 1/4 cup water (plus more as needed); 1/4 cup toasted sunflower seeds (unsalted)

Groovy 70s California Veggie Grill Platter with Zesty Avocado-Goddess Sauce

CrushedLemon1034

Travel back to the carefree, sun-soaked days of the 1970s with this epic, colorful platter. Imagine yourself in a convertible cruising the Pacific Coast, a shag rug picnic spread before you, surrounded by friends in vibrant bell bottoms. This recipe celebrates the era’s groovy love for garden-fresh flavors, with a medley of California vegetables grilled to smoky perfection and paired with a creamy, zesty avocado-goddess sauce. It’s a feast bursting with texture, color, and all the smooth, feel-good vibes of the disco decade—dairy-free, gluten-free, keto, and vegan, so everyone at your dinner tour is welcome.

Ingredients

Instructions

Preheat grill or grill pan over medium-high heat.
In a large bowl, toss eggplant, zucchini, bell pepper, onion, and mushrooms with olive oil, 1/2 tsp salt, pepper, smoked paprika, oregano, and lemon zest until evenly coated.
Grill vegetables in batches until charred and just tender, about 3-5 minutes per side. Transfer to a platter and tent with foil to keep warm.
Meanwhile, make the Avocado-Goddess Sauce: In a food processor, combine avocados, parsley, basil, chives, capers, lemon juice, garlic, 1/2 tsp salt, and 1/4 cup water. Blend until smooth and creamy, adding more water 1 tablespoon at a time if needed for a pourable consistency. Taste and adjust salt, acid (lemon), and herbs as desired.
Arrange the grilled vegetables on a platter, sprinkle with sunflower seeds, and drizzle generously with the avocado-goddess sauce. Serve remaining sauce on the side for dipping.
Garnish with extra fresh herbs if desired. Serve warm or room temperature, channeling the vibrant, easygoing spirit of 70s California.