Grilled Vegetables take center stage for grilling season. This is one of my all-time favorite of a vegetable recipe because so many different vegetables can be grilled. An easy marinade is great to drizzle on the vegetables after grilling and adds tons of extra flavor.

When my sister offered to bring grilled vegetables to dinner recently, we both thought she was bringing a nice side to accompany the grilled meats, the homemade talami bread, the hummus. Only part of that statement was true: her platter of vegetables meant to be a perfect side dish was so dazzling to behold that we wanted it smack in the middle of the table as our main course, with all of its smoky flavors. Every other offering paled in comparison.

Poor Peggy took some heat for taking her cooking times at the grill…we were hungry! But she promised that keeping the grill at medium would yield the best vegetables with just the right amount of char without going overboard, and a melt-in-your-mouth grilled veggie softness. The vegetables are wonderful on their own simply with salt, pepper, and a drizzle of olive oil. I’m taking the flavor one step further with a lemony, minty vinaigrette. OHHHH! This is one to make lots of, jar, and keep at the ready for every salad of the summer. This is a vegetable marinade but used after grilling vegetables rather than before.

Notes about the Ingredients

This is an idea list–use any fresh vegetables you love, many of your favorite veggies will work! 

Asparagus. The color, shape, and flavor of asparagus make it a favorite and the centerpiece of the platter. Fiber-packed asparagus also adds crunch and immune-boosting antioxidants.

Baby Bell Peppers. Try to find a variety pack to showcase multiple colors on your vegetable platter. These don’t need to be cut–they look beautiful and taste great grilled whole.

Globe Eggplant. These large, dark purple eggplants are easy to find at your local supermarket.

Large Button Mushrooms. Mushrooms are so delicious yet nutritious, making them a lovely addition to vegetable platters like this one.

Yellow Squash. Gives the vegetable platter a nice pop of color and a rich source of B-vitamins like folate and riboflavin. 

Zucchini. Grilled zucchini is finger-licking good and makes a fine addition to this vegetable platter.

​Onion. Red onion, sweet onions, and even green onions are excellent grilled.

Cherry Tomatoes. These are best because they can be grilled whole. Select large cherry tomatoes or Campari tomatoes, which are slightly larger. If they’re any smaller, a grilling basket can be used to keep them from falling through the top of the grill grates.

Green Beans. They’re hearty enough to stand up to the grill, but like cherry tomatoes, take care that these don’t fall through the grates. 

Brussels sprouts are excellent on the grill. Keep them whole!

Cabbage. Cut cabbage in quarters and place them cut-side-down on the grill.

Tips for grilling vegetables

When setting up the grill, be sure to rub the grates lightly with a neutral oil such as canola or safflower to prevent the veggies from sticking.

Grill the vegetables in groupings of vegetable types so you can keep track of how long each vegetable needs to cook.

Keep the grill lid closed and open to check and turn the vegetables throughout. The vegetables each cook for varying lengths of time; look for softness when squeezed with grill tongs and a bit of charring.

Serving Ideas

Make a dressing or vinaigrette for the grilled vegetables. You can certainly marinate the vegetables in this mixture as well, but I find it just as good and much easier just to dress them after grilling.

Fresh Mint. So refreshing. Fresh spearmint is available in bunches at farmers’ markets and in many grocery stores. Or your own yard! Other fresh herbs are wonderful too, especially cilantro and basil.

Extra Virgin Olive Oil (EVOO). A pantry staple that we use to add flavor the veggies and as a base for the dressing in this recipe.

Garlic. Because, well, garlic! Fresh garlic takes the vinaigrette next level. If that’s too strong for your taste, sub granulated garlic powder.

Lemon Juice. The tangy yet sweet citrus flavor of lemon brightens everything it touches, including grilled vegetables.

This grilled vegetable platter makes a fantastic addition to a buffet spread for celebrations, barbecues, family gatherings, and other special events. It may also be served as a family-style side with a protein-packed entrée. Grilled meats such as Chicken Shawarma or Shish Tawook are excellent here, as is my Grilled Shrimp Recipe. Favorite sides to pair are Creamy Yogurt Cucumber Salad, Lebanese Potato Salad or Roasted New Potatoes with Mint. Lebanese Vermicelli Rice is a natural here.

What veggies are good to BBQ?

Use any of your favorite vegetables you find that you love in season. Hearty vegetables make the best grilled vegetables, including zucchini, carrots, peppers, mushrooms, eggplant, sweet potatoes, asparagus. This platter is also a great way to use any leftover vegetables you may have in the fridge from previous meals.

Should You Soak Veggies Before Grilling

Vegetables can be soaked in water for 10 minutes before grilling to plump them up and prevent them from drying out. But this is not a necessary step and for some vegetables doesn’t make much if any difference at all.

Storage

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. You can eat them cold, at room temperature, or reheated in a warm oven.

More Veggie Recipes

• Caprese Salad With Pomegranate and Mint
• Garlic Tahini Eggplant
• Roasted Cauliflower Shawarma
• Za’atar Roasted Carrots