Save to Pinterest There is nothing quite like a grilled veggie platter to bring out the bright flavors of summer produce. When you top smoky charred squash and bell peppers with a vibrant herb vinaigrette, you have a dish that is as beautiful as it is delicious. It is perfect for backyard gatherings, picnics, or even as a colorful centerpiece for casual dinners at home. Every time I make this, I remember meals enjoyed outdoors with friends and how a platter like this always vanishes faster than anything else on the table.
I often make this when I need something that impresses but does not require a lot of fuss. The vinaigrette ties it all together and turns everyday veggies into something crave worthy for even the pickiest eaters.
Ingredients
- Zucchini: sliced for tenderness and subtle flavor look for firm zucchini with shiny skins
- Red bell pepper: quartered adds natural sweetness and color choose ones that feel heavy and have glossy skin
- Yellow squash: sliced similar to zucchini but with a milder flavor aim for squash free from blemishes or soft spots
- Red onion: sliced for a mild punch and a gorgeous color pick onions that are firm and heavy with no signs of sprouting
- Olive oil: keeps the veggies moist and helps them char use extra virgin if possible for the best flavor
- Balsamic vinegar: offers a tangy note to balance the sweetness go for aged vinegar if available for extra depth
- Chopped fresh herbs — parsley and basil: brighten the dish with freshness always use lush crisp leaves for the biggest flavor impact
- Salt and pepper: to adjust seasoning freshly ground black pepper brings more flavor while sea salt can enhance everything
Instructions
- Prep the Vegetables:
- Wash all produce thoroughly then trim ends from squash and zucchini. Slice into half inch rounds. Remove core and seeds from bell pepper and cut into quarters. Peel red onion and slice into thick rings for perfect grill marks.
- Season and Oil:
- Place all vegetables in a large bowl. Drizzle with olive oil then sprinkle evenly with salt and pepper. Toss gently using your hands to ensure every piece is coated well.
- Heat the Grill:
- Preheat your grill to medium high. Brush the grates clean for easy release and better grill marks. Let the grates get good and hot before placing the veggies.
- Grill the Veggies:
- Arrange the veggies in a single layer across the grill. Do not crowd them. Let each side cook for five to seven minutes, turning only once when you see deep char marks. Remove when tender but still holding their shape.
- Mix the Herb Vinaigrette:
- While veggies cook combine balsamic vinegar and chopped herbs in a small bowl. Whisk with a fork until well blended. Taste and adjust herbs as you like.
- Plate and Drizzle:
- Arrange grilled veggies artfully on a large platter. Drizzle with the herb vinaigrette and serve while still warm or at room temperature.
Save to Pinterest Of all the ingredients I love using fresh herbs the most There is something about the way parsley or basil brightens the entire plate The first time I served this at a family barbecue even my dad who usually skips the veggies went back for seconds and asked what made it taste so good
Storage Tips
Any leftovers can be stored covered in the refrigerator for up to three days Grilled veggies are terrific cold and make lunch salads a breeze Just refresh with a splash of vinegar before serving
Ingredient Substitutions
You can swap in nearly any sturdy vegetable such as eggplant mushrooms or asparagus If you do not have balsamic vinegar use red wine vinegar for a lighter touch
Serving Suggestions
This platter pairs beautifully with grilled meats or fish It also shines as a base for grain bowls or tucked into a wrap with hummus for an easy lunch
Cultural and Historical Context
Grilling vegetables is a tradition in cuisines worldwide from Mediterranean to Middle Eastern I once enjoyed a similar platter in the south of France served with a garlicky green sauce which inspired me to try my own vinaigrette
Seasonal Adaptations
In spring swap zucchini for tender asparagus In autumn add wedges of sweet potato or carrots For winter try grilling fennel or brussels sprouts for a heartier feel
Success Stories
A friend brought this to a potluck and it was the only dish with no leftovers Everyone raved about the tangy vinaigrette It quickly became the go to recipe for all our backyard gatherings
Freezer Meal Conversion
Grilled veggies can be frozen in a single layer then packed in bags They are best reheated in a hot oven or skillet and are great tossed in pasta or grain salads later
Save to Pinterest This grilled veggie platter is always a hit with guests and a satisfying way to enjoy the season’s brightest produce. Serve it fresh and delight in how quickly it disappears!
Common Recipe Questions
- → What vegetables work best for grilling?
Firm vegetables like zucchini, bell peppers, squash, and red onion hold their shape well when grilled and develop a delicious char.
- → How do I prevent vegetables from sticking to the grill?
Lightly coat vegetables in olive oil before grilling and make sure your grill grates are clean and preheated.
- → What herbs complement the vinaigrette best?
Fresh parsley and basil add a bright, aromatic flavor, but other herbs like oregano or thyme work well too.
- → Can this platter be served cold or at room temperature?
Yes, grilled vegetables taste great served warm, at room temperature, or chilled, making them versatile for various occasions.
- → What can I serve alongside this grilled vegetable platter?
Pair with crusty bread, quinoa, grilled proteins, or use as a filling for wraps or salads.