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