Create a visually appealing and healthy grilled vegetable platter using straightforward techniques for your next summer barbecue or gathering.
Author:leogrant
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:6 servings 1x
Category:Side Dish
Method:Grilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 medium zucchini, sliced lengthwise into 1/4-inch planks
2 yellow squash, sliced lengthwise into 1/4-inch planks
2 red bell peppers, seeded and quartered
1 large red onion, cut into 1/2-inch thick rounds
1 pound asparagus, trimmed
1 pound cremini mushrooms, stems removed
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
Juice of 1 lemon (for finishing)
Fresh parsley, chopped (for garnish)
Instructions
Prepare your grill for medium-high heat. Clean the grates well.
In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, asparagus, and mushrooms.
Drizzle the vegetables with olive oil. Sprinkle with kosher salt, black pepper, and dried oregano. Toss gently to coat everything evenly.
Place the vegetables directly on the hot grill grates. Grill the thicker vegetables (zucchini, squash, peppers, onion) for 3 to 5 minutes per side until tender with distinct grill marks.
Grill the asparagus and mushrooms for 2 to 4 minutes, turning occasionally, until slightly charred and tender-crisp.
Remove all vegetables from the grill and arrange them attractively on a large serving platter.
Squeeze fresh lemon juice over the warm vegetables.
Garnish with chopped fresh parsley before serving.
Notes
For the best presentation, arrange the vegetables by color and shape on the platter.
You can prepare the vegetables up to one day ahead; store them separately in the refrigerator.
If you do not have a grill, you can achieve similar results by roasting the vegetables on a sheet pan at 425 degrees Fahrenheit for 20 minutes, turning halfway through.