Description
Grilled Veggie Platter
Ingredients
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
2 bell peppers (red and yellow), sliced into strips
1 red onion, sliced into thick wedges
8 asparagus spears, trimmed
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried Italian herbs
Salt and black pepper to taste
Fresh basil or parsley for garnish
Directions
Prep the veggies:
Wash and dry all vegetables. Place them in a large bowl.
Season:
Drizzle olive oil over the veggies. Sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss to coat evenly.
Grill:
Heat your grill or grill pan to medium-high. Grill vegetables for 2-4 minutes per side, until tender with beautiful grill marks.
Plate and garnish:
Arrange the grilled veggies on a platter. Garnish with fresh basil or parsley and serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 120 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfectly grilled vegetable platter every time.
- Preparation is Key: Thoroughly wash and dry all vegetables. This ensures the oil and seasonings stick properly. Slice vegetables to a uniform thickness (about 1/4 to 1/2 inch) so they cook evenly.
- Master the Marinade: In your large mixing bowl, whisk together the olive oil, garlic powder, dried Italian herbs, salt, and pepper first. Then add the vegetables and toss. This creates a more even coating than sprinkling dry spices separately.
- Preheat and Prep the Grill: Ensure your grill or grill pan is fully preheated to medium-high heat before adding any food. A hot grill prevents sticking and creates those signature sear marks. Lightly oil the grill grates with a high-smoke-point oil using a paper towel and tongs.
- Grill in Batches: Do not overcrowd the grill. Place vegetables in a single layer with space between them. This allows for proper caramelization instead of steaming. Start with denser vegetables like peppers and onions, adding quicker-cooking items like zucchini and asparagus a minute or two later.
- Resist the Urge to Move: Once you place a vegetable on the grill, let it cook undisturbed for 2-3 minutes to develop good grill marks before flipping with tongs.
Serving Suggestions
This versatile platter can be the star of any meal. Serve it warm as a stunning side dish for grilled chicken, fish, or steak. For a vegetarian feast, pair it with quinoa, couscous, or a creamy dip like hummus or tzatziki. Let it come to room temperature and toss with fresh greens, olives, and feta cheese for a hearty salad. It also makes a fantastic filling for wraps or sandwiches.
How-to Summary
Cut vegetables uniformly, coat evenly in an oil-and-herb mix, grill on a preheated surface without overcrowding until tender and charred, then garnish and serve.
Frequently Asked Questions
Can I prepare the vegetables ahead of time?
Yes, you can chop and season the vegetables 2-3 hours in advance. Store them covered in the refrigerator. Let them sit at room temperature for 15 minutes before grilling.
What other vegetables work well?
Excellent additions include portobello mushroom caps, eggplant slices, corn on the cob, or sweet potato rounds. Adjust grilling times accordingly.
How do I prevent the veggies from sticking?
Ensure your grill is hot, clean, and lightly oiled. Also, make sure your vegetables are adequately coated in oil before placing them on the grates.
Can I make this in the oven?
Absolutely. Roast on a parchment-lined baking sheet at 425°F (220°C) for 20-25 minutes, flipping halfway, until caramelized.
How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. They are delicious cold in salads or can be briefly reheated in a pan.
Common Mistakes to Avoid
- Uneven Cutting: Slices that are too thick won’t cook through, while thin slices will burn. Aim for consistency.
- Underseasoning: Vegetables need ample seasoning. Don’t be shy with the salt and herbs.
- Grilling on a Cold Surface: This is the primary cause of sticking and soggy, steamed vegetables.
- Overcrowding the Grill: This lowers the cooking temperature and steams the vegetables instead of charring them.
- Overcooking: Vegetables should be tender-crisp with a bite, not mushy. Remove them from the heat as soon as they are done.
Conclusion
This Grilled Veggie Platter is more than a recipe; it’s a template for healthy, flavorful, and visually stunning meals. With minimal prep and a hot grill, you can transform simple vegetables into a dish that delights the senses. By following the step-by-step guide and avoiding common pitfalls, you’ll master a versatile culinary skill perfect for weeknight dinners and impressive gatherings alike. Fire up the grill and enjoy the vibrant, smoky flavors of summer.