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Flavorful Grilled Veggie Platter

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A vibrant and smoky grilled vegetable platter perfect for plant-based BBQs, featuring a fresh herb marinade that locks in flavor and keeps veggies juicy.

Ingredients

Scale
  • 1 large red bell pepper, cut into thick strips
  • 1 large yellow bell pepper, cut into thick strips
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 10–12 asparagus spears, trimmed
  • 8–10 cremini mushrooms, whole or halved if large
  • 1 red onion, cut into thick rings
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (to squeeze over before serving)

Instructions

  1. Wash all vegetables and dry them well.
  2. Slice bell peppers into thick strips, zucchini into 1/4-inch thick long slices, eggplant into 1/2-inch rounds, and onion into rings. Trim asparagus ends and clean mushrooms.
  3. In a large mixing bowl, whisk together olive oil, minced garlic, balsamic vinegar, chopped rosemary, thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper.
  4. Add all prepared vegetables to the bowl and toss gently but thoroughly to coat. Let sit for 15-20 minutes if time allows.
  5. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates or grill basket.
  6. Place larger vegetables (peppers, eggplant, zucchini, onion rings) directly on the grill. Use a grill basket for asparagus and mushrooms.
  7. Grill vegetables for about 4-5 minutes per side, turning carefully with tongs, until tender with nice char marks. Total grilling time is about 15-20 minutes.
  8. Check for doneness: vegetables should be tender but hold shape; asparagus should be bright green and slightly crisp.
  9. Transfer grilled vegetables to a serving platter, sprinkle with chopped fresh parsley, and serve with lemon wedges.

Notes

If veggies start to dry out during grilling, brush with extra olive oil. Do not overcrowd the grill to ensure even cooking and good char marks. Marinate veggies up to 4 hours ahead and bring to room temperature before grilling. If no grill is available, use a grill pan or broil in the oven.

Nutrition

Keywords: grilled vegetables, plant-based BBQ, vegan, vegetarian, healthy side dish, summer grilling, smoky veggies, herb marinade

Find it online: https://daintydine.com/flavorful-grilled-veggie-platter-easy-recipe-for-perfect-plant-based-bbq/