Grilled Vegetable Platter

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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If you're looking to brighten up your table with a burst of color and flavor, this Grilled Vegetable Platter is just the ticket. With fresh, vibrant veggies and a tangy yogurt dip, it's a perfect dish for any gathering or a cozy night in.

Ingredients for Grilled Vegetable Platter

Red bell pepper and yellow bell pepper bring sweetness and a vibrant color that stands out on the grill. Zucchini offers a mild flavor and tender texture that pairs well with the other vegetables. Eggplant absorbs the smoky grill flavor beautifully, adding depth to the platter. Asparagus, with its unique taste, adds a touch of elegance and is a great seasonal choice. Olive oil helps the veggies cook evenly while adding a subtle richness. The Greek yogurt dipping sauce, with its creamy texture, gets a refreshing lift from lemon juice, fresh dill, and garlic.

Tips & Tricks

  • Make sure your grill is hot before adding the vegetables to ensure perfect grill marks.
  • If your veggies stick to the grill, give them another minute before flipping; they should release easily when ready.
  • For extra flavor, add a sprinkle of your favorite herbs or spices to the olive oil before tossing the vegetables.

Serving Suggestions

This Grilled Vegetable Platter makes a fantastic side for grilled chicken or fish. For a full vegetarian meal, pair it with a hearty grain like quinoa or farro. It's also great as a topping for flatbreads or pizzas, or tossed with pasta for a quick and delicious meal.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add mushrooms, cherry tomatoes, or whatever is in season.
How can I make this vegan?
Simply skip the yogurt dip or use a plant-based yogurt alternative.
Can I prepare the vegetables in advance?
Yes, you can prep and marinate the veggies a few hours ahead. Just keep them in the fridge until you're ready to grill.

Grilled Vegetable Platter Recipe Walkthrough

First, fire up your grill and let it preheat to medium-high. While it's warming up, gather your veggies. Slice the red and yellow bell peppers into strips, cut the zucchini and eggplant into 1/4-inch rounds, and trim the asparagus ends. In a large bowl, toss all the veggies together with a couple of tablespoons of olive oil, and season them with salt and pepper. You want them nicely coated but not dripping.

Once your grill is hot, lay the vegetables out across the grates. Keep an eye on them, turning every 4-5 minutes until they're tender and have those beautiful grill marks. This usually takes about 8-10 minutes total, depending on your grill's heat and your preference for doneness.

While the vegetables are grilling, grab a small bowl and mix together the Greek yogurt, lemon juice, chopped dill, and minced garlic for a zesty dipping sauce. Stir it until everything is well combined and set it aside.

Once the veggies are perfectly charred and tender, arrange them on a platter. Serve them warm, with the yogurt dip on the side, and watch them disappear!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for weeknight dinners.
  • Packed with flavor and color, adding a beautiful presentation to any table.
  • Healthy and versatile, ideal for vegetarians and vegans (just swap the yogurt sauce).
  • Perfect for grilling season or any time you want to bring a taste of summer indoors.

Ingredients

1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 zucchini, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 clove garlic, minced

Step-by-step Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the bell peppers, zucchini, eggplant, and asparagus with olive oil, salt, and pepper.
3. Place the vegetables on the grill and cook for 4-5 minutes per side until tender and charred.
4. In a small bowl, mix together the Greek yogurt, lemon juice, dill, and garlic to make the dipping sauce.
5. Arrange the grilled vegetables on a platter and serve with the yogurt dip.

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