A hearty outdoor platter featuring grilled meats, vegetables, dips, and rustic bread arranged for sharing.
# What Goes In:
→ Meats
01 - 2 lbs beef ribeye steaks, cut into thick strips
02 - 1 lb bone-in pork chops, thick-cut
03 - 1 lb boneless, skinless chicken thighs
04 - 2 tbsp olive oil
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - Salt and freshly ground black pepper, to taste
→ Vegetables
08 - 2 large zucchini, sliced diagonally
09 - 2 red bell peppers, cut into large strips
10 - 1 large red onion, cut into thick rings
11 - 2 large ears of corn, husked and cut into thirds
12 - 8 oz cremini mushrooms, halved
13 - 2 tbsp olive oil
14 - Salt and black pepper, to taste
→ Dips & Accompaniments
15 - 1 cup classic ranch dip
16 - 1 cup smoky barbecue sauce
17 - 1 cup creamy blue cheese dip
18 - 1 loaf rustic country bread, sliced thick
19 - 2 cups mixed baby greens, for garnish
# How to Make It:
01 - Heat the grill to medium-high temperature.
02 - In a large bowl, combine beef ribeye strips, pork chops, and chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper, tossing until fully coated.
03 - Place zucchini, red bell peppers, red onion rings, corn segments, and cremini mushrooms in a separate bowl and toss with olive oil, salt, and black pepper.
04 - Grill beef ribeye strips for 3 to 4 minutes per side to medium-rare. Grill pork chops for 5 to 6 minutes per side and chicken thighs for 6 to 7 minutes per side until thoroughly cooked. Rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2 to 3 minutes per side. Grill onions and corn for 3 to 4 minutes per side until lightly charred. Grill mushrooms for 2 minutes per side.
06 - Grill bread slices for 1 to 2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables in generous piles on a large wooden board or platter. Place dips in bowls and scatter bread slices and baby greens around.
08 - Serve immediately, allowing guests to assemble their own portions.
