Jump to Recipe·Print Recipe·Leave a review

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.

Jump to:

Ingredients
How to Grill Vegetables
Best Summer Vegetables for Grilling
Sauces to Serve with a Summer Vegetables Platter
Grilled Vegetable Platter
Reviews

Ingredients

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).

To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.

If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.

Grilled Vegetable Platter

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Nicole | Fresh Apron
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4-6 servings 1x
Category: Side Dishes
Method: Grill
Cuisine: American

Print Recipe

Description

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).

Ingredients

Scale

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

Instructions

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.