A hearty outdoor board with grilled ribeye, pork, chicken, charred vegetables, dips, and rustic bread for gatherings.
# What you'll need:
→ Meats
01 - 2 lb beef ribeye steaks, 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, to taste
08 - Freshly ground black pepper, to taste
→ Vegetables
09 - 2 large zucchinis, sliced diagonally
10 - 2 red bell peppers, large strips
11 - 1 large red onion, thick rings
12 - 2 large ears corn, husked, cut into thirds
13 - 8 oz cremini mushrooms, halved
14 - 2 tbsp olive oil
15 - Salt, to taste
16 - Black pepper, to taste
→ Dips & Accompaniments
17 - 1 cup classic ranch dip
18 - 1 cup smoky barbecue sauce
19 - 1 cup creamy blue cheese dip
20 - 1 loaf rustic country bread, thick sliced
21 - 2 cups mixed baby greens, garnish
# Method:
01 - Preheat the grill to medium-high heat.
02 - Toss beef ribeye, pork chops, and chicken thighs in olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, coat zucchini, red bell peppers, onion, corn, and mushrooms with olive oil, salt, and pepper.
04 - Grill beef ribeye for 3–4 minutes per side to medium-rare; pork chops 5–6 minutes per side; chicken thighs 6–7 minutes per side until fully cooked. Rest meats under foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; onions and corn for 3–4 minutes, turning occasionally until charred; mushrooms for 2 minutes per side.
06 - Grill bread slices for 1–2 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 distribute bread and baby greens around the board.
08 - Serve immediately allowing guests to build their own plates.
