If you spent any time in my kitchen, you’d know that vegetables are a non-negotiable part of every meal. My mom made sure of that when I was growing up! As for me, I never really got into grilling much… but my daughter Maddy sure did. She takes after her dad in that way and has taught me a thing or two about mastering the grill! These days, I absolutely love grilling—especially in the summer when produce is at its peak and those Midwest days feel like magic. In summertime, grilled veggie platters like this one are on repeat. They’re easy, colorful, and pair great with just about anything.
What are the best vegetables for grilling?
There are so many veggies that love the grill! I like to mix colors and textures for the prettiest (and tastiest) platter. Here are some of my go-to picks and how I prep them:
- Summer squash and zucchini: sliced long way into ⅓-inch strips
- Japanese eggplant: sliced long way into ⅓-inch strips
- Broccolini: Tough lower stems removed
- Green onions: Root removed. I love to get these from the farmers’ market so they have lovely long greens on them.
- Asparagus: tough ends removed
- Sweet potatoes or Yukon potatoes: sliced into rounds
- Trumpet mushrooms: sliced into long ⅓-inch pieces
- Shitake mushroom caps: tough stems removed
- Onions: sliced into ⅓-inch rounds
- Peppers: red, yellow or green—cut into quarters, seeds removed
- Small peppers: I love these small red, yellow and orange peppers that are sold in bags at the grocery store. Just throw them on the grill whole!
- Carrots: I love to use organic carrots from the farmers’ market. You can get a variety of colors from yellow and red to orange and purple.
- Tomatoes: Tomatoes are not the easiest vegetables to grill. I like to find small tomatoes that are still on the vine. If you are careful, you can put the whole bunch of tomatoes on the grill to lightly char them. Another way to grill tomatoes is to choose smaller tomatoes and put them on a water-soaked wood skewer. Soaking the skewers before putting them on the grill makes them less likely to char.
Here’s how to grill vegetables after you’ve picked out your favorites!
How long should vegetables be on the grill?
It all depends on the veggie, but generally you’re looking at 3 to 7 minutes total. Dense vegetables like sweet potatoes, carrots, and eggplant take a bit longer. More tender ones like asparagus, mushrooms, tomatoes, and green onions grill up quickly. Grill until they’ve got beautiful char marks and are tender but not mushy.
Should you marinate veggies before grilling?
You can, but it’s not a must. Personally, I prefer to brush them with avocado oil (which has a high smoke point and won’t burn easily) and sprinkle with a little kosher salt and freshly ground pepper. That lets their natural flavors shine, especially when you’re serving them with a great sauce on the side.
What Seasoning to Put on Grilled Vegetables
A little goes a long way. I prefer to keep things simple with a blend of avocado oil (high smoke point = better grilling), kosher salt, and freshly ground black pepper. If I’m feeling fancy, I might sprinkle on some crushed red pepper flakes, lemon zest, or a drizzle of balsamic glaze just before serving. Grilled veggies are versatile, so feel free to experiment with your own favorite flavors!
What to Serve with a Grilled Vegetable Platter
Honestly, these veggies are wonderful on their own, but I love adding a couple of sauces to dip or drizzle. Set everything out family-style and let people dress their own plates. Add a loaf of crusty bread and a chilled glass of white wine, and you’ve got yourself a summer dinner worth repeating. Here are a few of my favorite sauces to share when I grill out:
Romesco Sauce
Made with roasted red peppers and ancho chiles for a smoky, slightly spicy kick. You’ll want to put this on everything!
Sun-Dried Tomato Pesto
Rich, tangy, and packed with umami. If you’ve never tried variations on classic pesto, you’ve got to try this one!
Mint and Basil Pesto with Almonds
Bright and herbaceous, this mint and basil pesto recipe is made with almonds instead of the classic pine nuts. Refreshing in every way!
Easy Lemon Herb Mayonnaise
This creamy flavored mayonnaise is versatile and so good in summertime. Seasoned with lemon and fresh herbs, this one feels fancy but is very easy to make.
Homemade Remoulade Sauce
This savory sauce goes great with finger foods and grilled goodies! It’s super easy to make, and soon you’ll be dipping everything in it.
Argentine Chimichurri
An easy, classic chimichurri sauce recipe to add a pop of flavor and color to your next cookout.
Grilled Vegetable Platter Recipe
This colorful, smoky grilled vegetable platter is a perfect addition to any summer meal—easy to prep, fun to serve, and delicious with homemade sauces!
Ingredients
Instructions
- Prepare all your vegetables and place them, arranged by type, on a baking sheet.
- Heat your grill to medium high. While the grill is heating, lightly brush your vegetables with avocado oil. I like to use avocado oil because it has a high heat point, up to 500° F.
- When your grill is ready, start grilling your vegetables. More dense vegetables like potatoes, carrots, peppers, and eggplant will take longer than more tender vegetables like asparagus, broccolini, tomatoes, mushrooms, and green onions.
- When grilled, place the vegetables decoratively on a serving platter and serve with my Romesco sauce or one of my other sauce recipes!
