These Grilled Vegetable Platter vegetables are a healthy grilled side dish made with fresh summer vegetables, olive oil, balsamic vinegar, and simple seasonings. It’s an easy platter side dish perfect for family dinners or backyard cookouts.
It also works great as a light lunch, easy weeknight side dish, or healthy addition to any picnic table. Since the vegetables can be marinated ahead of time, it’s a simple vegetable side dish recipe to make when you’re feeding a crowd.
I love serving them with grilled chicken skewers or juicy cheeseburgers. You can also serve these Grilled Vegetables with Balsamic Glaze in a platter like this.
How to Make a Grilled Vegetable Platter
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start the grill and prepare all the vegetables.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and pepper.
3. Pour half of the marinade into a large bowl. Add the vegetables and toss well to coat. Cover and marinate at room temperature for 1 ½ hours. You can also use a large zip-top bag for easier cleanup.
4. Place the vegetables onto a grill tray and grill over medium heat for about 12 minutes, flipping halfway through cooking, until tender and lightly charred.
5. Transfer the grilled vegetables to a serving platter and drizzle the remaining marinade over the top before serving.
Serve & Enjoy!
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Large serving bowl for sharing
Important Recipe Notes
- Marinating the vegetables helps bring out the best flavor, so don’t skip the resting time if possible.
- Softer vegetables like zucchini and squash cook faster than carrots and onions, so keep an eye on them while grilling.
- If using wooden skewers instead of a grill tray, soak them in water for at least 30 minutes first.
- For a stronger smoky flavor, cook the vegetables directly on the grill for the last couple of minutes.
- Leftover grilled vegetables are great tossed into pasta salads, wraps, sandwiches, or grain bowls the next day.
- You can serve this platter warm, room temperature, or cold, making it perfect for parties and potlucks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Grilled Vegetable Platter
Ingredients
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp 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
- 1 medium red onion cut into wedges
Instructions
- Start the grill and prepare all the vegetables.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and pepper.
- Pour half of the marinade into a large bowl. Add the vegetables and toss well to coat. Cover and marinate at room temperature for 1 ½ hours. You can also use a large zip-top bag for easier cleanup.
- Place the vegetables onto a grill tray and grill over medium heat for about 12 minutes, flipping halfway through cooking, until tender and lightly charred.
- Transfer the grilled vegetables to a serving platter and drizzle the remaining marinade over the top before serving.
Check Out More Vegetable Side Dish Recipe Ideas!
Creamy Brussels Sprouts with Pancetta
Oven-Baked Ratatouille Casserole