Balsamic Grilled Vegetable Platter

Name: Balsamic Grilled Vegetable Platter
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 large zucchini, sliced into rounds; 1 large yellow squash, sliced into rounds; 1 red onion, sliced into rings; 8 ounces cherry tomatoes; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste

🕒 Prep: 30 min

🔥 Cook: 12 min

🍽 Serves: 4

★★★★★

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If you're looking for a vibrant, healthy dish that's both simple and satisfying, this Balsamic Grilled Vegetable Platter is a must-try. Packed with colorful veggies and a tangy marinade, it's perfect for a summer barbecue or as a side dish any time of year.

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Ingredients for Balsamic Grilled Vegetable Platter

The base of our dish starts with the grill-friendly vegetables. The red bell pepper and yellow bell pepper bring a sweet, slightly smoky flavor once grilled. The zucchini and yellow squash offer a tender texture and mild taste that soaks up the marinade beautifully. Red onion adds a sharp, slightly sweet bite, while cherry tomatoes burst with juicy sweetness. The marinade, featuring balsamic vinegar, provides a tangy depth balanced by the smoothness of olive oil. Minced garlic infuses aromatic notes, and the dried oregano and dried basil lend a classic Italian touch. Salt and pepper are the essential seasonings that tie it all together.

Tips & Tricks

Ensure all vegetable slices are roughly the same thickness to cook evenly.
Use a grill basket for smaller veggies like cherry tomatoes to prevent them from falling through the grates.
For an extra kick, add a pinch of red pepper flakes to the marinade.

Serving Suggestions

This platter pairs wonderfully with grilled chicken or fish, making a wholesome and balanced meal. For a vegetarian option, serve alongside a grain like quinoa or couscous. If you're hosting, consider setting it out as a colorful appetizer or side dish at your next gathering.

Frequently Asked Questions

Can I use different vegetables?: Absolutely! Feel free to swap in your favorites like asparagus, eggplant, or mushrooms.
What if I don't have a grill?: You can use a grill pan on your stovetop or even roast the vegetables in the oven at 425°F for about 20-25 minutes.
How can I store leftovers?: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.

Balsamic Grilled Vegetable Platter Recipe Walkthrough

Start by making the marinade. In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, basil, salt, and pepper. This forms the flavor foundation for our veggies.

Add all the sliced vegetables and the cherry tomatoes to the bowl. Toss everything well to ensure the vegetables are evenly coated with the marinade. Cover the bowl and let the veggies soak up all that goodness. If you're in a rush, 30 minutes at room temperature will do, but if you have time, let them marinate for up to 2 hours in the fridge.

While the vegetables are marinating, preheat your grill to medium-high heat. This usually takes about 10-15 minutes, depending on your grill. Once hot, place the marinated vegetables on the grill. Be careful not to overcrowd them. Grill each side for about 6-8 minutes, flipping only once to get those beautiful grill marks. You’ll know they’re done when they’re tender and slightly charred.

Once grilled, remove the vegetables and arrange them on a platter. You can add fresh herbs if you want even more color and flavor. Serve them warm, and watch them disappear!

Why You'll Love This Recipe

Bursting with flavor from a homemade balsamic marinade.
Quick and easy to prepare, ideal for busy weeknights.
Great for grilling enthusiasts and veggie lovers alike.
Perfect for a crowd or a relaxed family dinner.

Ingredients

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 large zucchini, sliced into rounds

1 large yellow squash, sliced into rounds

1 red onion, sliced into rings

8 ounces cherry tomatoes

1/4 cup balsamic vinegar

1/4 cup olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Step-by-step Instructions

1. In a large bowl, combine balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper to create the marinade.

2. Add the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes to the marinade and toss to coat evenly.

3. Cover and let the vegetables marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

4. Preheat the grill to medium-high heat.

5. Grill the marinated vegetables for 6-8 minutes per side or until they are tender and have grill marks.

6. Serve warm, garnished with fresh herbs if desired.

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