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Quick Grilled Veggie Platter

quick grilled veggie platter - featured image

A fresh, flavorful, and easy-to-make grilled vegetable platter that comes together in under 20 minutes, perfect for weeknight dinners, potlucks, or casual gatherings.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch thick rounds
  • 2 large red bell peppers, seeded and cut into wide strips
  • 2 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1 large red onion, sliced into thick rings
  • 1 bunch asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Chopped parsley or basil for garnish (optional)
  • Lemon wedges for serving

Instructions

  1. Preheat your grill to around 400°F (200°C) for about 10 minutes.
  2. Wash and slice zucchini, yellow squash, red bell peppers, and red onion as described. Trim the asparagus stalks.
  3. Toss all the veggies in a large mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until lightly coated.
  4. Arrange thicker vegetables like bell peppers and onion rings on the grill first. Place asparagus and squash nearby without overcrowding.
  5. Grill vegetables for 4-6 minutes per side, flipping gently with tongs when grill marks appear and veggies start to soften.
  6. Transfer grilled veggies to a serving platter, sprinkle with fresh herbs, and add lemon wedges on the side. Serve warm or at room temperature.

Notes

Preheat the grill well to get good sear marks. Use tongs to flip veggies to avoid piercing and drying them out. Keep vegetable slices uniform for even cooking. If flare-ups occur, move veggies to a cooler spot on the grill. Optional additions include feta or goat cheese for creaminess, cayenne or chili flakes for heat, or a drizzle of balsamic glaze after grilling.

Nutrition

Keywords: grilled vegetables, quick recipe, easy dinner, healthy, vegan, gluten-free, summer recipe, veggie platter