# What You Need:
→ 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, sliced 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 freshly ground 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
# Directions:
01 - Preheat the grill to medium-high heat.
02 - In a large bowl, toss beef, pork, and chicken with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, toss zucchini, bell peppers, onion, corn, and mushrooms with olive oil, salt, and pepper.
04 - Grill meats in batches: ribeye steaks for 3–4 minutes per side for medium-rare; pork chops for 5–6 minutes per side; chicken thighs for 6–7 minutes per side until cooked through. Rest meats covered with foil.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; onions and corn for 3–4 minutes, turning 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 scatter bread and baby greens around the board.
08 - Serve immediately, allowing guests to build their own plates.
