This Grilled Vegetable Platter is a quick and easy summer side or appetizer. It's the perfect way to use all those fresh summer vegetables.
- Asparagus: Half a pound fresh asparagus, bottoms trimmed.
- Bell Peppers: 2 bell peppers cut into large chunks, seeds and membranes removed.
- Red Onion: Slice a red onion into ½" thick slices. Be careful to keep the rings together for easy grilling.
- Yellow Squash and Zucchini: One of each, sliced diagonally into ½" thick ovals.
- Olive Oil: A drizzle of your favorite olive oil for both flavor and to prevent them from sticking to the grill grates.
- Salt and Pepper: Sea Salt and Fresh Cracked Pepper to taste.
- Chimichurri Sauce: Drizzle over the grilled vegetable plate for some added flavor. Or you can use your favorite sauce.
How to Grill Vegetables
It's so easy to make this grilled vegetable platter. You cook the vegetables directly on the grill, and can even make them at the same time as you grill meat or cook your main dish.
- Preheat the grill to medium high heat.
- Prepare the summer vegetables. Slice them accordingly then toss with a drizzle of olive oil, salt and pepper.
- Grill the vegetables for 3-5 minutes per side. Try not to flip them or disturb them until it's time to flip them to give them those perfect char marks and to make sure they don't stick to the grates. They release easily to flip once they are ready.
- Serve on a large plate or platter as is or with your favorite sauce.
Best Summer Vegetables for Grilling
This grilled veggie platter is super versatile. You can substitute any of these vegetables:
- Asparagus - Thicker asparagus is best for grilling. Ends trimmed.
- Bell Peppers - Choose your favorite color bell pepper, halved or cut into thick pieces to be sure they don't fall through the grill grates.
- Corn - Leave the husks on and soak in water for 20 minutes. Grill for 10-15 minutes. Let cool a few minutes then cut corn in half to fit on grilled vegetable platter.
- Eggplant - Cut into ½" thick rounds.
- Mushrooms - Grill these whole.
- Red Onion - Slice into ½" thick rounds. Be sure to keep the rings together for easy grilling.
- Yellow Squash - Sliced, diagonally, ½" thick.
- Zucchini - Sliced, diagonally, ½" thick.
Sauces to Serve with a Summer Vegetables Platter
Serve it as is or with your favorite sauce (like chimichurri, pesto, tzatziki, or romesco).
- Chimichurri Sauce
- Romesco Sauce
- Herbed Yogurt Sauce
- Ranch Dressing
- Creamy Lemon Tahini Dressing
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This Grilled Vegetable Platter is a quick and easy summer side or appetizer. It's the perfect way to use all those fresh summer vegetables. Serve it as is or with your favorite sauce (like chimichurri, pesto, tzatziki, or romesco).
- ½ lb asparagus, ends trimmed
- 2 bell peppers, quartered lengthwise, seeds and membranes removed
- 1 red onion, sliced in ½" rounds
- 1 yellow squash, cut diagonally in ½" slices
- 1 zucchini, cut diagonally in ½" slices
- drizzle of olive oil
- salt and pepper
- chimichurri or your favorite sauce, for serving
- Preheat a grill or grill pan over medium -high heat.
- Prepare the vegetables. Cut them accordingly, then toss in a drizzle of olive oil. Season with salt and pepper.
- Grill vegetables for 3-5 minutes per side.
- Serve on a large platter as is or with a drizzle of chimichurri or your favorite sauce.
Grill the vegetables on each side undisturbed, to get perfect char marks and so they don't stick. They will release easily when it's time to flip.
Nutritional Values (per serving) are approximates only.
- Serving Size: 1 serving (without sauce for serving)
- Calories: 111
- Sugar: 8.1 g
- Sodium: 160 mg
- Fat: 5.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 13.3 g
- Fiber: 4.4 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: grilled vegetables, grilled, bbq, side dish, cookout, veggies