Print

Fresh Grilled Vegetable Platter Recipe with Zesty Herb Oil

fresh grilled vegetable platter - featured image
Print Recipe

A quick, easy, and healthy grilled vegetable platter featuring a zesty herb oil that enhances smoky charred veggies with fresh, vibrant flavors. Perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise into ¼-inch thick strips
  • 1 medium yellow squash, sliced lengthwise to match zucchini
  • 1 red bell pepper, seeded and cut into large flat pieces
  • 1 yellow bell pepper, seeded and cut into large flat pieces
  • 1 small eggplant, sliced into ½-inch rounds
  • 1 red onion, cut into thick rounds or wedges
  • 8–10 asparagus spears, trimmed
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Optional garnish: fresh thyme sprigs or microgreens
  • Optional garnish: crumbled feta or shaved Parmesan

Instructions

  1. Wash all vegetables thoroughly. Slice zucchini and yellow squash lengthwise into strips about ¼-inch thick. Cut bell peppers into large flat pieces by removing seeds and ribs. Slice eggplant into ½-inch rounds and onion into thick rings or wedges. Trim the woody ends off asparagus.
  2. Toss all the veggies in a large bowl with 1 tablespoon of olive oil and a pinch of salt to coat lightly.
  3. In a small bowl, combine ⅓ cup olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, and basil. Add salt and pepper. Whisk until well combined and set aside.
  4. Preheat grill to medium-high heat (around 400°F). Clean and lightly oil the grates.
  5. Place vegetables on the grill in a single layer. Grill zucchini, squash, eggplant, and onion for about 3-4 minutes per side until tender with grill marks. Grill bell peppers about 5 minutes per side until skin blisters and chars slightly. Grill asparagus 2-3 minutes per side.
  6. Use tongs to flip vegetables carefully to avoid tearing.
  7. Transfer grilled vegetables to a large serving platter. Drizzle the zesty herb oil liberally over the top.
  8. Garnish with fresh thyme sprigs or microgreens and sprinkle crumbled feta or shaved Parmesan if desired.
  9. Serve immediately warm or at room temperature.

Notes

If some vegetables cook faster, create a warm spot on the grill by turning off one burner and let those pieces rest there to avoid overcooking. Use tongs instead of forks to flip veggies to keep them juicy. For indoor cooking, use a preheated stovetop grill pan or cast iron skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under the broiler; avoid microwaving to prevent sogginess.

Nutrition

Keywords: grilled vegetables, vegetable platter, herb oil, healthy recipe, easy grilling, summer side dish, vegan, gluten-free

Find it online: https://evabakery.com/fresh-grilled-vegetable-platter-recipe-with-zesty-herb-oil-easy-and-healthy/