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!

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

Find it online: https://www.heresyourdinner.com/ultimate-grilled-veggie-platter-47-minutes/