Delicious Grilled Vegetable Platter for Your Summer BBQ Fun

Create a vibrant Grilled Vegetable Platter perfect for summer BBQs, showcasing fresh vegetables and explosive flavors.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 people

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Bell Peppers Bright and sweet; can substitute with Zucchini.
2 medium Zucchini Moist and tender; substitute with yellow squash.
1 medium Red Onion Sharp contrast; substitute with leeks.
8 oz Mushrooms Portobello or smaller varieties can be used.

For the Cooking

2 tablespoons Olive Oil Adds depth of flavor; avocado oil can also be used.
1 teaspoon Salt Essential for seasoning.
1 teaspoon Pepper Essential for seasoning; optional garlic powder can be added.

Equipment

grill
mixing bowl
Tongs

Method

Step-by-Step Instructions

Prep the Vegetables: Wash and dry the vegetables, cutting them into uniform sizes.
Oil and Season: Toss the vegetables with olive oil, salt, and pepper until well-coated.
Preheat Grill: Preheat grill to medium-high heat (approximately 400°F/200°C) for 10 minutes.
Grill Vegetables: Place vegetables on grill, grilling for 5-10 minutes per side until tender.
Serve: Remove from grill and serve warm, optionally with dips like tzatziki or chimichurri.

Nutrition

Serving: 1platterCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, place in a single layer until solid, then transfer to a freezer bag for up to 3 months.

Tried this recipe?

Let us know how it was!