Grilled Vegetable Platter Recipe

Whenever I fire up the grill and watch a rainbow of veggies sizzle to perfection, it feels like nature’s own symphony in my backyard—eggplant, zucchini, and bell peppers orchestrating the most delicious concert. 🎶🔥

I love how a Grilled Vegetable Platter effortlessly unites vibrant slices of eggplant and zucchini with the bold colors of bell peppers. The smoky undertones from grilled red onion rings and asparagus pair beautifully with the sweet pop of cherry tomatoes.

It’s a nutritious medley rich in vitamins and fiber, lightly seasoned with olive oil, garlic, salt, and optional Italian herbs for a satisfying, healthful dish.

Grilled Vegetable Platter Recipe Ingredients

• Eggplant: Low in calories, rich in fiber, and good for digestion.
• Zucchini: Hydrating, low in carbs, aids weight management.
• Bell Peppers: High in vitamin C, adds sweetness and color.
• Red Onion: Provides antioxidants and a mild sweetness.
• Cherry Tomatoes: Juicy and sweet, packed with vitamin C.
• Asparagus: High in fiber, supports healthy digestion.
• Olive Oil: Contains healthy monounsaturated fats.
• Garlic: Boosts immunity and adds aromatic flavor.

Grilled Vegetable Platter Recipe Ingredient Quantities

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 zucchini, sliced into 1/2-inch rounds
• 2 bell peppers (any color), cut into quarters, seeds removed
• 1 red onion, cut into 1/2-inch thick rings
• 8 oz cherry tomatoes, stems removed
• 4 oz asparagus, trimmed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp Italian seasoning (optional)
• 1 tbsp balsamic vinegar (optional)
• 2 cloves garlic, minced

How to Make this Grilled Vegetable Platter Recipe

1. Preheat your grill to medium-high heat.

2. In a large mixing bowl, combine the olive oil, salt, black pepper, Italian seasoning (if using), balsamic vinegar (if using), and minced garlic. Whisk together.

3. Add the eggplant, zucchini, bell peppers, onion rings, cherry tomatoes, and asparagus to the bowl. Toss the vegetables to ensure they’re evenly coated with the marinade.

4. Begin by placing the eggplant slices directly on the grill grates. Grill for about 4-5 minutes per side, until tender and grill marks appear.

5. Next, add the zucchini slices and bell pepper quarters to the grill. Cook for approximately 3-4 minutes per side, until they’re tender and slightly charred.

6. Place the onion rings on the grill and cook for about 3 minutes per side, until they begin to soften and develop grill marks.

7. Add the cherry tomatoes and asparagus to the grill. Cook for about 2-3 minutes, turning occasionally, until they are slightly charred and just tender.

8. Remove all vegetables from the grill and arrange them on a large serving platter.

9. Drizzle any remaining marinade from the bowl over the grilled vegetables for added flavor.

10. Serve immediately as a vibrant side dish, or enjoy as a delicious vegetarian main course.

Grilled Vegetable Platter Recipe Equipment Needed

1. Grill
2. Large mixing bowl
3. Whisk
4. Tongs
5. Serving platter

FAQ

• Q: Can I use other vegetables?
  A: Absolutely! Feel free to add or substitute with vegetables like mushrooms, carrots, or squash.
• Q: Can I make the grilled vegetable platter in advance?
  A: Yes, you can grill the vegetables a few hours ahead of time and serve them at room temperature.
• Q: How do I store leftovers?
  A: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
• Q: What if I don’t have a grill?
  A: You can use a grill pan on your stove or roast the vegetables in the oven at 425°F (220°C) until tender.
• Q: Is the balsamic vinegar necessary?
  A: No, the balsamic vinegar is optional, but it adds a nice tangy flavor to the vegetables.
• Q: Can I make this recipe without oil?
  A: Yes, you can grill the vegetables without oil, but they might not be as tender or may stick to the grill.

Grilled Vegetable Platter Recipe Substitutions and Variations

• Instead of eggplant: use large portobello mushrooms, sliced into 1/2-inch thick pieces.
• Instead of zucchini: try yellow squash, sliced into 1/2-inch rounds.
• Instead of bell peppers: use poblano peppers or large sweet banana peppers.
• Instead of olive oil: substitute with avocado oil or grapeseed oil.
• Instead of balsamic vinegar: use red wine vinegar or a squeeze of fresh lemon juice.

Pro Tips

1. Salting the Eggplant Before grilling, sprinkle the eggplant slices with a little salt and let them sit for about 15-20 minutes. This draws out moisture and bitterness, resulting in a more flavorful and tender texture once grilled. Be sure to rinse and pat them dry before marinating.

2. Marinating Time For maximum flavor, allow the vegetables to marinate for at least 30 minutes before grilling. This gives the flavors time to penetrate the vegetables, making them more aromatic and delicious.

3. Grill Temperature Ensure your grill is properly preheated to medium-high heat before adding the vegetables. A well-heated grill will create better char marks, which add a desirable smoky flavor and visual appeal.

4. Uniform Cutting Try to keep the vegetable sizes as uniform as possible to ensure even cooking. For example, keeping the eggplant and zucchini slices at a consistent 1/2-inch thickness will help them cook at the same rate.

5. Grill Basket for Smaller Veggies Use a grill basket for the cherry tomatoes and asparagus. This prevents them from falling through the grates and makes it easier to toss them around for even cooking.