Grilled Vegetable Platter
Fresh, colorful, and full of smoky flavor, this Grilled Vegetable Platter is one of my favorite Easy Side Dishes for summer. Marinated vegetables grill up tender with lightly charred edges, making them perfect for backyard barbecues, family dinners, or casual get-togethers.
If you’re looking for a simple way to serve grilled vegetables, this vegetable platter is a great choice. It’s colorful, full of fresh flavor, easy to prepare ahead of time, and pairs perfectly with everything from burgers to steak.
The first time I made this Grilled Vegetable Platter wasn’t exactly part of the plan. Our power went out earlier in the day, and it still hadn’t come back on by dinnertime. Since the Grilled Nashville Hot Chicken Tenders were already marinating, I mixed up the marinade for the vegetables so they could soak up plenty of flavor, too.
Once everything was ready, we cooked the entire meal on the grill and even finished it off with Grilled Strawberry Shortcake for dessert. It turned out to be one of those meals we’d happily make again, even with the power on.
Grilled Vegetable Platter
A Grilled Vegetable Platter is proof that simple ingredients can create something beautiful and delicious. The quick balsamic marinade adds just enough flavor while allowing the fresh vegetables to shine, and grilling brings out their natural sweetness with lightly caramelized edges.
Swap in your favorite seasonal vegetables or whatever you already have in the refrigerator. It’s a recipe you can easily make your own throughout grilling season. Whether you’re serving burgers, steak, chicken, or seafood, these grilled vegetables fit right in.
Timesaving Tips and Variations
One of the best things about this grilled vegetable recipe is that you can prepare it ahead of time. While the vegetables marinate, you can focus on preparing the rest of your meal.
- Reserve the serving marinade before it touches the vegetables, so you can safely drizzle the fresh marinade over the cooked vegetables before serving.
- Marinating longer than 2 hours isn’t recommended because the balsamic vinegar and lemon juice can begin to soften the vegetables too much.
- Use a gallon-size zip-top bag instead of a bowl to evenly coat the vegetables with less cleanup.
- Add mushrooms, asparagus, broccoli, cauliflower, or eggplant for even more variety.
- Sprinkle grated Parmesan cheese or crumbled feta over the vegetables before serving.
- Finish with chopped fresh basil, parsley, or thyme for extra freshness.
- Add a pinch of crushed red pepper flakes if you enjoy a little heat.
- Make the marinade a day ahead and refrigerate until ready to use.
- Great for using up fresh vegetables before they go to waste.
This recipe is easy to adapt based on the season and what you’re serving alongside it. Once you master the basic technique, you’ll find yourself making it all summer long.
What to Serve with a Grilled Vegetable Platter
My favorite part of this recipe is that it goes with nearly anything cooked on the grill or the oven. Its fresh flavors and colorful presentation make it an easy addition to both casual weeknight dinners and summer cookouts.
- Honey Cinnamon Glazed Grilled Ham Steak
- Coconut Lime Grilled Chicken
- Grilled Shrimp and Sausage with Pineapple
- Bacon and Cheddar Smash Burgers
- Brown Sugar and Ketchup Pork Chops
It’s such an easy recipe that I love to double it to use leftovers the next day in salads, wraps, grain bowls, or pasta dishes.
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Frequently Asked Questions
Yes. You can prepare and marinate the vegetables a couple of hours before grilling, making this recipe perfect for entertaining. For best results, wait to grill them just before serving.
Using a grill tray or grill basket makes cooking smaller vegetables much easier and prevents them from slipping through the grates. It also makes flipping everything much simpler.
Store leftover vegetables in an airtight container in the refrigerator for up to four days. They taste great cold, at room temperature, or gently reheated. They’re also perfect for sandwiches, pasta salads, and omelets.
Recommended Kitchen Tools for Grilling Vegetables
Having a few basic kitchen tools makes preparing this recipe quick and easy. Most are items you probably already have on hand, and they’ll make grilling vegetables much easier.
Weber Spirit E-325 Liquid Propane Gas Grill for Outdoor Cooking and BBQ, 3 Burners and 2 Boost Burners, Black – Porcelain-Enameled Cast-Iron Grates, Sear Zone
Outset Stainless Steel Grill Topper Grid, Set of 2, 11Umite Chef Mixing Bowls with Airtight Lids Set, 8PCS Stainless Steel Nesting Bowls with Grater Attachments, Non-Slip Bottoms, 5, 4, 3.5, 2, 1.5QT for Mixing & ServingNon Toxic Titanium Cutting Board for Kitchen, Food Grade Titanium Cutting Boards 2 in 1 Double Sides, Non Slip Cutting Mat 16OXO Good Grips 11-Inch Balloon WhiskOXO Outdoor Grilling Turner and Tongs SetServing Platters Set of 2 – 14 Inch Oval White Serving Platters, Large Porcelain Serving Platter Set for Party, Appetizers, Charcuterie, Sushi & Dessert, Microwave & Dishwasher Safe
Ingredients to Make a Grilled Vegetable Platter
Fresh vegetables and a simple homemade marinade are all you need to make this colorful side dish. Together they create a colorful side dish that’s packed with fresh flavor and just enough smoky char from the grill.
- Olive Oil, Balsamic Vinegar, and Lemon Juice – Create a flavorful marinade that helps tenderize the vegetables while adding bright, tangy flavor.
- Garlic Powder, Dried Basil, Salt, and Black Pepper – Season the vegetables with savory herbs and spices that complement their natural sweetness.
- Cherry Tomatoes – Become juicy and slightly sweet as they grill.
- Carrots – Add color, texture, and a touch of natural sweetness.
- Bell Pepper – Brings vibrant color and a mild, sweet flavor.
- Summer Squash and Zucchini – Grill until tender with lightly charred edges while soaking up the marinade.
- Red Onion – Softens on the grill and develops a rich, smoky sweetness.
Feel free to substitute your favorite vegetables based on what’s in season or what you have on hand.
COLAVITA Balsamic Vinegar of Modena, 17 Ounce Bottle
Colavita has been my preferred balsamic vinegar for years. It’s affordable, tastes great, and is always in my pantry.
How to Make a Grilled Vegetable Platter
Wash, dry, and cut the vegetables into the sizes listed in the recipe card.
Whisk together the marinade ingredients until well combined, then reserve half of the marinade for serving. Marinate the vegetables by tossing them with the remaining marinade. Cover and refrigerate for 1½ hours.
Grill the vegetables on a grill tray or grill basket over medium heat for about 12 minutes, turning halfway through, until tender with lightly charred edges.
Arrange and serve the vegetables on a platter and drizzle with the reserved marinade before serving.
If you enjoyed this recipe, give my Roasted Asparagus and Tomatoes a try. Roasting vegetables brings out many of the same rich, caramelized flavors as grilling, making it another easy way to enjoy fresh vegetables any time of year.
Grilled Vegetable Platter
Ingredients
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon 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
Instructions
- Prepare the marinade. In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and black pepper until well combined. Reserve half of the marinade in a separate bowl to drizzle over the vegetables just before serving.
- Prepare the vegetables. Wash and dry all of the vegetables. Peel the carrots if desired. Slice the zucchini and yellow squash into ½-inch rounds. Quarter the red onion, leaving the root end intact so the wedges hold together. Slice the bell pepper into wide strips and leave the cherry tomatoes whole.
- Marinate the vegetables. Place the prepared vegetables in a large bowl or gallon-size zip-top bag. Pour the remaining marinade over the vegetables and gently toss until everything is evenly coated. Cover or seal and refrigerate for 1½ hours, tossing once or twice during the marinating time if possible.
- Preheat the grill. Heat an outdoor grill to medium heat, about 375 to 400 degrees F. Lightly oil a grill tray or grill basket if needed to help prevent sticking.
- Arrange the vegetables. Spread the marinated vegetables in a single layer on the grill tray or grill basket. Avoid overcrowding so the vegetables cook evenly and develop light grill marks.
- Grill. Place the grill tray over direct medium heat and cook for 10 to 12 minutes, turning the vegetables halfway through with tongs or a spatula. Cook until the vegetables are tender with lightly charred edges. Cherry tomatoes should be softened but still hold their shape.
- Transfer to a platter. Carefully move the grilled vegetables to a serving platter, arranging them by color or grouping similar vegetables together for a beautiful presentation.
- Finish and serve. Drizzle the reserved marinade over the warm vegetables just before serving. Garnish with chopped fresh parsley, basil, or grated Parmesan cheese if desired, and serve immediately alongside grilled chicken, steak, burgers, pork, or seafood.
Notes
- Reserve the serving marinade before it touches the raw vegetables.
- Marinating longer than 2 hours isn’t recommended because the balsamic vinegar and lemon juice can begin to soften the vegetables too much.
- If using softer vegetables like mushrooms or asparagus, check them a few minutes earlier since they’ll cook faster.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days .
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
