Epic Grilled Veggie Platter
A colorful, delicious addition to any summer party!
This platter of grilled and roasted veggies is from a barbecue we had in celebration of my Dad’s birthday: Grilled zucchini, yellow squash, portobello mushrooms, baby eggplant, radicchio, red onions and roasted broccolini, red and yellow peppers and tomatoes. It was colorful, loaded with everyone’s favorites and so yummy!
But…. if only you saw the mayhem behind the scenes ?I grill and roast veggies all the time but have never made so many different vegetables or such a large quantity at once… let’s just say I did not allot enough time and ended up with the outdoor grill, indoor grill and oven going all at once! ? So many lessons learned ?. But it was all worth it!
So here is what I learned:
- Plan ahead in terms of type and quantity of vegetables. Think of your guests and their favorite vegetables and consider limiting it to those, and maybe adding in a smaller quantity of other vegetables if you want some additional color.
- Grill or roast a day ahead of time! This will be a huge time saver and they will taste just as great. Just make your platter and let it get to room temperature before serving.
- Invest in a grill tray for outdoor grilling. This was key in keeping vegetables from falling through the grill.
- Some vegetables can be prepared in the oven equally well as the grill to help save on time and space. In my opinion, all vegetables taste great roasted in the oven but I do like grill marks and some of the grill flavor on some. Here is my opinion on what where to roast and where to grill if you are short on space and/or time:
- Oven roasted: peppers, portobello mushrooms, broccolini, tomatoes
- Grill (an indoor grill works great for grill marks on zucchini and eggplant): onions, radicchio, zucchini, squash, eggplant, portobello
Scroll down for recipe.
Epic Grilled Veggie Platter
Author: Healthy Gluten-Free Family
Recipe type: Veggies, Sides
Cuisine: Gluten-Free, Vegan
- Quantity depends on number of people serving. I tend to always end up with too much of some and not enough of others! And I like having extra for the next few days.
- For all: Clean and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
- Pepper: 2 red, 2 yellow, cut in half, stem and seeds removed
- Zucchini - 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half
- Squash- 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half
- Baby eggplant - 5-6, sliced in ¼ inch circles (my family loves eggplant so can't make too much!)
- Portobello mushroom 5-6, can be grilled whole or roasted sliced
- 10 roma tomatoes or 20 cherry tomatoes
- Radicchio, approximately `10 pieces gently peeled off
- Red onion, approximately 10 slices, ⅛ in thick
- Olive oil
- Kosher Salt
- Garlic optional
- Rosemary optional
- In preheated broiler, roast peppers for approximately20-30 minutes, rotating midway through, or until blackened. You want them black so that the skin peels off easier.
- Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily. Slice peppers into strips.
- Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic & rosemary if desired. Lay in a single layer on individual baking sheets or bake in batches. Bake for:
- Tomatoes - 10 minutes or until tender
- Broccolini - 15 minutes or until tender and slightly crispy
- portobello - 15 minutes or until tender
- Preheat grill to medium-high heat. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic if desired. In batches, lay in a single layer on grill tray or on grill pan. Grill in batches, one type at a time so that they cook at the same rate. Grill, flipping once, until tender and lightly charred, approximately
- Zucchini - 15 minutes
- Squash - 15 minutes
- Eggplant - 15 minutes
- Raddichio - 5 minutes
- Onions - 7-8 minutes
- Portobello - I place directly on the grill whole, flipping once, 15 minutes or until tender
- The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. I tend to flip only once. I find the best grill marks are easiest on the grill pan.