Ultimate Grilled Veggie Platter (47 Minutes)

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The ultimate grilled veggie platter is a colorful and delicious way to enjoy a variety of fresh vegetables.

Featuring grilled eggplant, zucchini, bell peppers, red onion slices, and vine-ripened tomatoes, this dish is perfect for serving as a side dish, appetizer, or even a main course for a light and healthy meal.

The smoky flavor from the grill enhances the natural sweetness of the vegetables, making this platter a crowd-pleaser.

Let’s prepare this vibrant and tasty grilled veggie platter!

  • Prep Time: 20 minutes + 15 minutes marinating time
  • Cook Time: 27 minutes
  • Total Time: 47 minutes + 15 minutes marinating time
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 large eggplant, cut into strips length-wise
  • 2 medium zucchinis, cut into rounds
  • 2 red bell peppers, whole
  • 2 yellow bell peppers, whole
  • 2 red onions, cut into thick slices
  • 1 head of garlic, halved
  • 4–6 tomatoes on the vine
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Prepare the marinade (5 minutes): In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and pepper.
  2. Marinate the vegetables (15 minutes): Place the eggplant strips, zucchini rounds, red onion slices, and tomatoes on the vine in a large mixing bowl or a resealable plastic bag. Pour the marinade over the vegetables and toss to coat evenly. Let them marinate for about 15 minutes.
  3. Preheat the grill (10 minutes): Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  4. Grill the bell peppers (10-15 minutes): Place the whole bell peppers directly on the grill grates. Grill, turning occasionally, until the skins are charred and blistered all over, about 10-15 minutes. Remove the bell peppers from the grill and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. Once cooled, if desired, you can peel off the charred skins, remove the seeds and stems, and cut into strips. Or you can serve them whole.
  5. Grill the other vegetables (10-12 minutes): Place the eggplant strips, zucchini rounds, red onion slices, and tomatoes on the vine on the grill. Grill the eggplant and zucchini for about 4-5 minutes per side, or until tender and grill marks appear. Grill the red onion slices and halved garlic head for about 3-4 minutes per side, or until they are softened and slightly charred. Grill the tomatoes on the vine for about 3-4 minutes, turning occasionally, until they are slightly charred and heated through.
  6. Assemble the platter (5 minutes): Arrange the grilled eggplant, zucchini, bell peppers, red onion slices, garlic head, and tomatoes on a large serving platter. Drizzle any remaining marinade over the top. Garnish and serve as desired.

Notes

For added flavor, you can sprinkle some crumbled feta cheese or a drizzle of extra balsamic glaze over the grilled veggies before serving.

This platter pairs wonderfully with a side of crusty bread or a light grain salad.

The grilled vegetables can also be prepared ahead of time and served cold or at room temperature.

Enjoy the vibrant flavors and beautiful presentation of this ultimate grilled veggie platter!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving based on 6 servings
  • Calories: 120
  • Sugar: 8g
  • Sodium: 75mg
  • Fat: 7g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

Watermelon and Feta Salad

First, cube up some chilled watermelon, getting rid of any seeds. Scatter a good handful of fresh blueberries over it. Now, for the contrast: crumble or cube some tangy feta cheese over the sweet fruits. The creamy, salty bite of the cheese complements the sweetness perfectly. If you're in the mood for a dash of zest, drizzle a light lemon or lime dressing over the top. Maybe even sprinkle on some chopped fresh mint or basil. Mix it gently, and voila!

For Tomorrow's Dinner

Mini Ground Beef and Cheese Tacos (25-30 Minutes)

Lemon and Rosemary Grilled Chicken with Garlicky Green Beans (30 Minutes)

Mango and Field Greens Salad with Grilled Chicken (30 Minutes)

Sausage and Veggie Frittata (22 Minutes)

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