Grilled Veggie Platter is not just a dish; it’s a celebration of vibrant flavors and wholesome ingredients that brings people together. As someone who loves to explore the culinary arts, I find that this colorful assortment of grilled vegetables is perfect for any occasion, whether it’s a summer barbecue or a cozy family dinner. The history of grilling vegetables dates back centuries, with various cultures embracing the technique to enhance the natural sweetness and texture of fresh produce.
What I adore about a Grilled Veggie Platter is its versatility. You can mix and match your favorite vegetables, from bell peppers to zucchini, and even add a sprinkle of herbs for an extra burst of flavor. The smoky char from the grill elevates the taste, making each bite a delightful experience. Plus, it’s a convenient option for those looking to eat healthier without sacrificing flavor. Join me as we dive into the world of grilled vegetables and discover why this dish has become a beloved staple in kitchens around the globe!
Ingredients:
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 8 oz. mushrooms, cleaned and stems removed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Preparing the Vegetables
Before we get to the grilling, let’s prepare our veggies. This step is crucial as it sets the stage for a delicious grilled veggie platter.
- Start by washing all your vegetables thoroughly under cold water. This helps remove any dirt or pesticides.
- Once washed, slice the zucchini and yellow squash into rounds about ½ inch thick. This thickness ensures they cook evenly on the grill.
- Next, take your bell peppers and cut them into strips. I like to remove the seeds and the white pith for a cleaner taste.
- For the red onion, cut it into wedges. You can keep the layers intact to prevent them from falling apart on the grill.
- Rinse the cherry tomatoes and set them aside. They can be grilled whole, which adds a burst of flavor.
- Finally, clean the mushrooms and remove the stems. If they are large, you can slice them in half to ensure they cook through.
Marinating the Vegetables
Now that our veggies are prepped, it’s time to marinate them. This step infuses them with flavor and makes them even more delicious when grilled.
- In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried basil, salt, and pepper. Stir well to create a marinade.
- Add all the prepared vegetables to the bowl. Toss them gently to ensure each piece is coated with the marinade. I like to use my hands for this, as it allows me to feel if everything is evenly coated.
- Once coated, cover the bowl with plastic wrap or a lid and let it marinate for at least 30 minutes. If you have more time, letting it sit for an hour or even overnight in the fridge will enhance the flavors even more.
Preparing the Grill
While the veggies are marinating, let’s get our grill ready. Whether you’re using a gas grill, charcoal grill, or a grill pan, the process is similar.
- If you’re using a charcoal grill, light the charcoal and let it burn until it’s covered with white ash. This usually takes about 20-30 minutes.
- For a gas grill, preheat it to medium-high heat (about 400°F to 450°F). This ensures that the veggies will sear nicely.
- If you’re using a grill pan, place it on the stove over medium-high heat and let it get hot. You can add a little olive oil to the pan to prevent sticking.
- Once the grill is hot, you can lightly oil the grates with a paper towel dipped in olive oil. This helps prevent the veggies from sticking.
Grilling the Vegetables
Now comes the fun part—grilling! This is where the magic happens, and your kitchen will start to smell amazing.
- Carefully place the marinated vegetables on the grill. I like to start with the larger pieces like zucchini and bell peppers, as they take a bit longer to cook.
- Grill the vegetables for about 4-5 minutes on one side without moving them. This allows those beautiful grill marks to form.
- After 4-5 minutes, use tongs to flip the vegetables over. You’ll want to grill them for another 4-5 minutes on the other side. Keep an eye on them
Conclusion:
In summary, this Grilled Veggie Platter is an absolute must-try for anyone looking to elevate their dining experience with vibrant flavors and healthy ingredients. The combination of fresh, seasonal vegetables, perfectly charred on the grill, creates a delightful medley that not only pleases the palate but also adds a splash of color to your table. Whether you’re hosting a summer barbecue, preparing a light weeknight dinner, or simply craving a nutritious snack, this platter is versatile enough to suit any occasion. For serving suggestions, consider pairing your grilled veggies with a zesty dip like hummus or tzatziki, or toss them into a refreshing salad for added texture. You can also experiment with different marinades or seasonings to customize the flavor profile to your liking. Want to add a protein punch? Grilled halloumi or marinated tofu can be fantastic additions that complement the veggies beautifully. I encourage you to give this Grilled Veggie Platter a try and make it your own! Don’t forget to share your experience and any creative twists you come up with. I’d love to hear how it turns out for you, and I’m sure your friends and family will be impressed by your culinary skills. Happy grilling! Print
Grilled Veggie Platter: The Ultimate Guide to Perfectly Grilled Vegetables
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
This Grilled Vegetable Platter features a colorful assortment of zucchini, squash, bell peppers, onions, cherry tomatoes, and mushrooms, all marinated in a zesty blend of olive oil, garlic, and herbs. Ideal for summer gatherings or as a nutritious side, these grilled veggies are packed with flavor and vibrant hues.
Ingredients
Scale- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 8 oz. mushrooms, cleaned and stems removed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Wash all vegetables thoroughly under cold water.
- Slice zucchini and yellow squash into ½ inch thick rounds.
- Cut bell peppers in half, remove seeds and membranes, and slice into strips.
- Peel red onion and cut into wedges, keeping layers intact.
- Rinse cherry tomatoes and set aside.
- Clean mushrooms with a damp cloth and remove stems; leave whole or slice in half.
- In a large mixing bowl, combine olive oil, minced garlic, dried oregano, dried basil, salt, and pepper. Stir well.
- Add all prepared vegetables to the bowl and toss gently to coat with the marinade.
- Cover the bowl and let marinate for at least 30 minutes (up to 2 hours for enhanced flavor).
- For a charcoal grill, light the charcoal and let it burn until covered with white ash (20-30 minutes).
- For a gas grill, preheat to medium-high heat (400°F to 450°F).
- For a grill pan, heat over medium-high heat until hot.
- Lightly oil the grill grates with a paper towel dipped in oil.
- Place marinated vegetables on the grill, starting with larger pieces like zucchini, squash, and bell peppers.
- Grill for 4-5 minutes on one side without moving them to form grill marks.
- Flip the vegetables using tongs and add cherry tomatoes to the grill.
- Continue grilling for another 4-5 minutes, or until all vegetables are tender and have nice grill marks.
- Remove from the grill and transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- For added flavor, consider sprinkling some feta cheese or balsamic glaze over the grilled veggies before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
