The best of summer in one dish! Time to get out the grill and put those fresh garden vegetables to good use! This Grilled Vegetable Platter is so easy and delicious and makes a colorful and festive addition to a picnic or other outdoor gathering! It’s a perfect summer dish as it can be served hot or cold, and with so much variety, it’s sure to please everyone. One important thing to remember is that this Grilled Vegetable Platter can be customized exactly the way you want it! Choose your favorite vegetables, heat up the grill and be prepared to wow your friends and family!
Our Picks
- Zucchini
- Peppers- red, yellow and orange
- Eggplant
- Asparagus
- Green Onions
- Radishes
What’s so special about this dish is you can customize it by choosing your favorite vegetables! Just note that cooking times may vary depending on the type and thickness of the vegetables. Other great grilling vegetable suggestions: corn, red onion, mushrooms, and romaine lettuce.
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Prepping For A Grilled Vegetable Platter
There are just a few easy steps to prepare your vegetables for the grill! First, wash your vegetables thoroughly. Trim the ends off of the zucchini and eggplant, core the peppers, and trim the asparagus. Peel the top layer of the green onions and snap the root off. For the radishes, we cut off the top and root ends.
For the grilling, you’re going to want your vegetables large enough so that they won’t fall through the grates. Definitely investing in a grill tray/basket is key to keeping those smaller vegetables from falling through. Also, cutting the vegetables as evenly as possible will ensure that they cook evenly. We like to use a mandolin to slice the zucchini and eggplant evenly.
Finally, brush the veggies with olive oil and a little salt and pepper. Easy, peasy, and ready to grill!
Grilling
Preheat the grill to medium. You’ll want to put the vegetables on the grill that take the longest to cook first, and then add the quick-cooking vegetables towards the end. We started with the peppers and radishes, then added the asparagus, zucchini, eggplant, and green onions.
Do you love those grill marks?! The key to getting great grill marks is to not move the vegetables too frequently. One other tip, don’t overcrowd your grill! Overcrowding causes the vegetables to steam rather than charring up properly.
Grilling times will vary according to your grill and your preference for crispness. The best advice we can offer is to watch the grill and remember that practice makes perfectly grilled veggies!
Dressing Your Grilled Vegetable Platter
Grilling brings out the natural sweetness of the vegetables and this easy dressing definitely kicks up the grilled vegetable’s flavor! It’s simple, delicious, and the perfect finish to an amazing platter of vegetables.
The dressing is made of:
- Fresh Lemons
- Extra Virgin Olive Oil
- Dried Oregano
- Fresh Garlic
- Pepper
Don’t forget to add a drizzle of lemon juice from those grilled lemons to the vegetables! Grilling the lemons is a great way to add a bit of smoky earthy flavor to the vegetables, and the perfect way to finish the dish. Plus, they look so pretty on the platter! Enjoy!
More Grilled Vegetable Recipes You’ll love
- Grilled Greek Corn Salsa
- Grilled Romaine Strawberry Salad
- Grilled Brussels Sprouts
- Mediterranean Salad with Grilled Romaine
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Grilled Vegetable Platter
Ingredients
Vegetables
- 1 zucchini ends trimmed and cut into ½ inch slices
- 1 eggplant ends trimmed and cut into ½ inch slices
- 1 lb asparagus trimmed
- 3 bell peppers, red, yellow and orange cut into 1 inch strips
- 12 radishes ends trimmed
- 1 bunch green onion trimmed
- 2 lemons halved
- 1 tsp dried oregano
- basil, parsley or any fresh herbs you love chopped
Vinaigrette
- ⅓ cup olive oil extra virgin
- 1½ lemons juiced
- 2 cloves garlic minced
- salt & pepper to taste
Instructions
- Make the vinaigrette by juicing 1-2 lemons and combining the juice in a small bowl with olive oil, minced garlic and salt and pepper. Give it a whisk and its ready to go.
- Preheat the grill to medium.
- Lightly brush your prepped vegetables with olive oil and season with salt and pepper.
- Add vegetables directly onto the grill grates starting with the peppers and radishes. Use a grill basket for the smaller vegetables. Place larger vegetables on onto the grill grates perpendicular so they do not fall through. Continue grilling until vegetables soften.Keep in mind, grilling times will vary according to your grill and your preference for crispness.
- Add halved lemons, cut-side-down on the grill and grill until heated through and charred on the cut side.
- Arrange vegetables on a platter, drizzle with the lemon dressing, and extra squeeze of juice from the grilled lemons, and a sprinkle of dried oregano and fresh herbs.
