The Grilled Vegetable Platter is an irresistible celebration of color, flavor, and healthy goodness that shines whether you’re serving it at a summer cookout or bringing a burst of Mediterranean flair to your weeknight dinner. Sweet peppers, smoky eggplant, juicy tomatoes, and tender zucchini mingle on one gorgeous plate, all kissed with char and finished with a drizzle of balsamic and fresh herbs. Easy to customize, naturally vegan, and welcoming to a variety of palates, this dish is as visually stunning as it is satisfying. It’s the kind of recipe you’ll reach for again and again, knowing that everyone will dive in, fork first, with delight!
Ingredients You’ll Need
Gathering simple, vibrant ingredients is key to making a Grilled Vegetable Platter that truly dazzles the eye as well as the palate. Each vegetable offers its own unique texture, flavor, and pop of color, while a few straightforward pantry staples add depth and richness to every bite.
- Eggplant: Slices become irresistibly tender and develop a mild smoky essence when grilled.
- Zucchini: Their subtle flavor and firm texture take on gorgeous grill marks and absorb savory seasonings well.
- Red and Yellow Bell Peppers: Bell peppers add sweetness, crunch, and a vibrant palette to your platter.
- Red Onion: Thick wedges grill up sweet and caramelized, providing a hint of sharpness.
- Asparagus: These slender spears cook quickly and add a delicate elegance to the overall arrangement.
- Cherry Tomatoes on the Vine: Blistering cherry tomatoes delivers juicy pops of flavor and a beautiful finishing touch.
- Olive Oil: Essential for coating and protecting the veggies as they grill, plus adding richness.
- Salt and Black Pepper: These basics enhance every other flavor and ensure nothing falls flat.
- Dried Oregano and Basil: Bring a subtle, earthy Mediterranean background note to your vegetables.
- Balsamic Vinegar: A final drizzle adds both tang and a touch of sweetness for the perfect finish.
- Fresh Parsley: A sprinkle over the top for a burst of fresh flavor and bright green color.
How to Make Grilled Vegetable Platter
Step 1: Prep the Vegetables
Start by carefully slicing your eggplant into thick rounds, the zucchini into beautiful lengthwise ribbons, and the peppers into chunky quarters. Thick wedges of red onion and trimmed asparagus round out your selection. The key here is to cut everything so it stays substantial enough on the grill, giving you those crave-worthy sear marks but retaining juiciness inside.
Step 2: Season and Toss
Place all of the vegetables (except the cherry tomatoes) in a large mixing bowl. Drizzle with olive oil until each piece glistens, then sprinkle in the salt, black pepper, oregano, and basil. Toss well to coat each vegetable in the aromatic oil and herbs, ensuring every bite is seasoned perfectly. Wait until after grilling to add the balsamic vinegar and parsley for freshness and punch.
Step 3: Preheat the Grill
Set your grill or grill pan to medium-high heat. Letting the grates get hot before the veggies hit them is crucial: you want the vegetables to sear and caramelize quickly so you get the best flavor and texture without a soggy result. Don’t forget to oil the grates lightly to avoid sticking.
Step 4: Grill the Vegetables
Lay the eggplant, zucchini, peppers, onion, and asparagus across the grill in a single layer, cooking in batches if needed. Grill for about 3–4 minutes per side, turning occasionally, until they’re tender and sporting handsome char marks. Next, quickly grill the cherry tomatoes for just 2–3 minutes, or until their skins begin to blister. They’ll add juicy sweetness to your finished platter.
Step 5: Arrange and Finish
Arrange your colorful, grilled vegetables artfully on a large platter. Drizzle generously with balsamic vinegar, which will mingle with the savory flavors and create a glossy finish. Scatter chopped fresh parsley across the top for a fragrant, lively garnish. Serve warm or at room temperature, basking in both the flavor and the stunning presentation of your Grilled Vegetable Platter.
How to Serve Grilled Vegetable Platter
Garnishes
A sprinkling of chopped fresh parsley does wonders for this Grilled Vegetable Platter, adding brightness and that characteristic splash of green. For extra zing, consider a few curls of lemon zest, crumbled vegan feta, or a handful of toasted pine nuts to bring an added layer of texture and flavor.
Side Dishes
Pair your Grilled Vegetable Platter with crusty bread, fluffy quinoa, or a simple couscous salad for a complete Mediterranean meal. Hummus, tzatziki, or a scoop of creamy baba ganoush are also lovely choices to complement the vegetables’ natural sweetness and smokiness.
Creative Ways to Present
Arrange the vegetables in vibrant, overlapping layers, color-block style, or in rustic “ribbons” spiraling across a wide platter. To turn this into a heartier main, serve over herbed grains, or top with grilled halloumi for a Mediterranean twist. For appetizers, thread the veggies onto skewers and drizzle with balsamic glaze for an elegant party presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Vegetable Platter keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as they marinate with the seasonings and balsamic, making them even more delicious next time around.
Freezing
While you can freeze grilled vegetables, some may lose a bit of their wonderful texture upon thawing. If you do freeze, spread portions out on a tray before transferring to a freezer bag. They’ll be best used later in pasta dishes, soups, or casseroles rather than as a cold platter.
Reheating
To reheat your Grilled Vegetable Platter, spread the vegetables on a baking sheet and warm in a 350°F oven for about 10 minutes. Alternatively, a quick spin in a hot skillet or even the microwave works in a pinch. Try not to overcook, as you want to preserve their just-tender texture and vibrant color.
FAQs
What vegetables work best for a Grilled Vegetable Platter?
The best choices are firm, brightly colored vegetables like eggplant, zucchini, bell peppers, red onions, asparagus, and cherry tomatoes. These hold their shape well, develop wonderful flavor on the grill, and offer a beautiful mix of textures and colors.
Can I prepare a Grilled Vegetable Platter on an indoor grill pan?
Absolutely! An indoor grill pan works perfectly when the weather or your mood keeps you indoors. Just heat the pan over medium-high and follow the same grilling instructions for irresistible results.
Should I marinate the vegetables before grilling?
It’s entirely optional, but marinating the vegetables in the olive oil, herbs, and seasonings for 30 minutes before grilling does deepen the flavors. If you have the time, it’s a delicious extra step!
What are some ideas for using leftover Grilled Vegetable Platter?
Leftovers are practically a chef’s secret weapon! Chop and toss them into salads, stir into pasta, tuck into wraps or sandwiches, or pile onto pizza for a veggie-packed meal any time.
Is this recipe suitable for vegan and gluten-free diets?
Yes! The Grilled Vegetable Platter is naturally vegan and gluten-free, making it a wonderful choice for gatherings where guests may have different dietary needs.
Final Thoughts
If you’ve never made a Grilled Vegetable Platter before, let this be your gentle nudge to give it a try—it’s so much more than a side dish! This vibrant, flavorful, and versatile recipe has the power to transform the simplest of meals into something downright dazzling. Gather your favorite veggies, fire up the grill, and delight in every beautiful bite!
Print
Grilled Vegetable Platter Recipe
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Grilled Vegetable Platter is a colorful and flavorful dish that showcases a variety of seasonal vegetables, perfect for summer grilling. The vegetables are marinated, grilled to perfection, and served with a drizzle of balsamic vinegar and fresh parsley.
Ingredients
Eggplant:
1 medium eggplant, sliced into 1/2-inch rounds.
Zucchini:
2 medium zucchini, sliced lengthwise into 1/2-inch strips.
Bell Peppers:
1 red bell pepper, quartered and seeded, and 1 yellow bell pepper, quartered and seeded.
Red Onion:
1 red onion, cut into thick wedges.
Asparagus:
8 oz asparagus, trimmed.
Cherry Tomatoes:
8 oz cherry tomatoes on the vine.
Seasonings:
3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil.
Finishing Touches:
2 tbsp balsamic vinegar, 1/4 cup fresh parsley, chopped.
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Prepare Vegetables: In a large bowl, combine all vegetables except cherry tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and basil. Toss to coat.
- Grill Vegetables: Grill vegetables in batches until tender and lightly charred, turning occasionally. Cook times vary per vegetable.
- Grill Tomatoes: Grill cherry tomatoes until skins blister.
- Assemble Platter: Arrange grilled vegetables on a platter. Drizzle with balsamic vinegar and sprinkle with fresh parsley.
- Serve: Serve warm or at room temperature.
Notes
- Marinate vegetables for 30 minutes for enhanced flavor.
- Leftover vegetables are versatile for use in salads, sandwiches, or pasta dishes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8 g
- Sodium: 340 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
