Grilled Vegetable Platter
These Grilled Vegetable Platter vegetables are a healthy grilled side dish made with fresh summer vegetables, olive oil, balsamic vinegar, and simple seasonings. It’s an easy platter side dish perfect for family dinners or backyard cookouts.
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It also works great as a light lunch, easy weeknight side dish, or healthy addition to any picnic table. Since the vegetables can be marinated ahead of time, it’s a simple vegetable side dish recipe to make when you’re feeding a crowd.
I love serving them with grilled chicken skewers or juicy cheeseburgers. You can also serve these Grilled Vegetables with Balsamic Glaze in a platter like this.
How to Make a Grilled Vegetable Platter
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start the grill and prepare all the vegetables.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and pepper.
3. Pour half of the marinade into a large bowl. Add the vegetables and toss well to coat. Cover and marinate at room temperature for 1 ½ hours. You can also use a large zip-top bag for easier cleanup.
4. Place the vegetables onto a grill tray and grill over medium heat for about 12 minutes, flipping halfway through cooking, until tender and lightly charred.
5. Transfer the grilled vegetables to a serving platter and drizzle the remaining marinade over the top before serving.
Serve & Enjoy!
Important Recipe Notes
- Marinating the vegetables helps bring out the best flavor, so don’t skip the resting time if possible.
- Softer vegetables like zucchini and squash cook faster than carrots and onions, so keep an eye on them while grilling.
- If using wooden skewers instead of a grill tray, soak them in water for at least 30 minutes first.
- For a stronger smoky flavor, cook the vegetables directly on the grill for the last couple of minutes.
- Leftover grilled vegetables are great tossed into pasta salads, wraps, sandwiches, or grain bowls the next day.
- You can serve this platter warm, room temperature, or cold, making it perfect for parties and potlucks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Grilled Vegetable Platter
Ingredients
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- 1 pint cherry tomatoes
- 3 small carrots sliced in half lengthwise
- 1 orange or yellow bell pepper cut into strips
- 1 summer squash cut into ½ inch slices
- 1 zucchini cut into ½ inch slices
- 1 medium red onion cut into wedges
Instructions
- Start the grill and prepare all the vegetables.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and pepper.
- Pour half of the marinade into a large bowl. Add the vegetables and toss well to coat. Cover and marinate at room temperature for 1 ½ hours. You can also use a large zip-top bag for easier cleanup.
- Place the vegetables onto a grill tray and grill over medium heat for about 12 minutes, flipping halfway through cooking, until tender and lightly charred.
- Transfer the grilled vegetables to a serving platter and drizzle the remaining marinade over the top before serving.
Check Out More Vegetable Side Dish Recipe Ideas!
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