Colorful grilled seasonal vegetables with herb vinaigrette
Summer Grilled Vegetable Platter
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
8
1 large platter
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A stunning spread of charred, smoky summer vegetables—zucchini, peppers, eggplant, and corn—brushed with herb vinaigrette. The ultimate side dish for any summer gathering.
Cuisine: American, Mediterranean
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegan, Gluten-Free, Dairy-Free
Quick Summary
30 min total time|8 servings|Easy difficulty
A stunning spread of charred, smoky summer vegetables—zucchini, peppers, eggplant, and corn—brushed with herb vinaigrette. The ultimate side dish for any summer gathering.
AmericanMediterraneanVeganGluten-FreeDairy-Free
Sarah Chen
(Updated )
This grilled vegetable platter is the side dish that steals the show at every barbecue. Smoky char marks, vibrant colors, and a bright herb vinaigrette transform simple vegetables into something special.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 2 zucchini, sliced lengthwise
- 2 bell peppers (red and yellow), quartered
- 1 large eggplant, sliced into rounds
- 4 ears corn, husked
- 1/4 cup olive oil
- Salt, pepper, and fresh herbs (basil, parsley)
Instructions
- 1
Brush all vegetables generously with olive oil and season with salt and pepper.
- 2
Preheat grill to medium-high heat (400°F). Oil the grates with a folded paper towel dipped in oil.
- 3
Grill corn for 10-12 minutes, turning every few minutes. Grill zucchini, peppers, and eggplant for 3-4 minutes per side until charred and tender.
- 4
Arrange all grilled vegetables on a large serving platter.
- 5
Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and chopped fresh herbs. Drizzle over the platter and serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
EggplantPortobello mushrooms
Meaty texture that grills beautifully
Olive oilAvocado oil
Higher smoke point for less flare-ups on the grill
Tips & Storage
Pro Tips
Cut vegetables into large pieces that will not fall through the grill grates—use a grill basket for smaller pieces.
Grill in batches by cook time: corn takes longest, zucchini the shortest.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in an airtight container for up to 3 days. Great cold in grain bowls.
Reheating
Warm on the grill for 2-3 minutes or serve at room temperature.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories130
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates7g
Fat17g
Fiber120mg
Sugar5g
Sodium7g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What other vegetables work?
- Asparagus, mushrooms, red onion wedges, and cherry tomatoes on skewers are all excellent.
- Can I use a grill pan?
- Yes, a grill pan works well indoors—cook in batches to avoid overcrowding.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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