Grilled Vegetable BBQ Platter recipe

This Grilled Vegetable BBQ Platter features an array of colorful, tender-crisp vegetables infused with a smoky, herbaceous marinade. It's a fantastic side dish or light main course, bursting with summer flavors and perfect for any outdoor gathering.

Servings: 4-6 Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes Difficulty: Easy

Ingredients

For the Vegetables:

• 2 medium bell peppers (red, yellow, or orange), cored and cut into 2.5 cm (1-inch) strips (~300 g)

• 2 medium zucchini, trimmed and sliced lengthwise into 0.6 cm (1/4-inch) planks (~300 g)

• 1 medium eggplant, trimmed and sliced into 1.2 cm (1/2-inch) rounds or half-moons (~300 g)

• 1 large red onion, peeled and cut into 1.2 cm (1/2-inch) thick rings or wedges (~150 g)

• 200 g (7 oz) cremini mushrooms, stems trimmed, left whole or halved if large

• 2 ears of corn, husked and cleaned

For the Marinade:

• 60 ml (1/4 cup) olive oil

• 30 ml (2 tbsp) balsamic vinegar

• 2 cloves garlic, minced

• 5 ml (1 tsp) dried oregano

• 5 ml (1 tsp) dried thyme

• 2.5 ml (1/2 tsp) smoked paprika

• 5 ml (1 tsp) salt, or to taste

• 2.5 ml (1/2 tsp) black pepper, freshly ground, or to taste

For Garnish (Optional):

• Fresh parsley or basil, chopped

Equipment

• Large mixing bowl

• Grill (gas or charcoal)

• Grill tongs

• Basting brush (optional, for oiling grill grates)

• Sharp knife

• Cutting board

Instructions

1. Prepare the Vegetables (5 minutes): Wash and prepare all your vegetables as directed in the ingredients list. For the corn, you can leave it whole or cut it into smaller cobs if desired.

2. Make the Marinade (5 minutes): In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined.

3. Marinate the Vegetables (5 minutes): Add all the prepared vegetables to the bowl with the marinade. Toss gently to ensure all vegetables are evenly coated. Let them sit for at least 5 minutes while you preheat the grill, or up to 30 minutes for deeper flavor.

4. Preheat the Grill (10 minutes): Preheat your grill to medium-high heat (around 200-230°C / 400-450°F). Clean the grill grates thoroughly and lightly oil them to prevent sticking.

5. Grill the Vegetables (15-20 minutes):

   • Place the marinated vegetables directly on the hot grill grates. You may need to work in batches to avoid overcrowding.

   • Grill the corn first for about 10-12 minutes, turning occasionally, until tender and lightly charred.

   • Grill the bell peppers, eggplant, and red onion for 8-10 minutes, flipping halfway through, until tender with nice grill marks.

   • Grill the zucchini and mushrooms for 6-8 minutes, flipping halfway, until tender-crisp.

   • Cooking times may vary based on your grill and the thickness of your vegetables.

6. Serve (1 minute): Once all the vegetables are cooked to your liking, remove them from the grill and arrange them on a platter. Garnish with fresh chopped parsley or basil, if using. Serve immediately and enjoy!

Tips & Variations

• Don't Overcrowd the Grill: Grilling in batches ensures even cooking and better charring. Overcrowding lowers the grill temperature and steams the vegetables instead of grilling them.

• Uniform Cuts: Cut your vegetables into similar sizes and thicknesses so they cook more evenly.

• Grill Basket for Small Veggies: For smaller items like cherry tomatoes or very small mushrooms, use a grill basket to prevent them from falling through the grates.

• Protein Boost: Add slices of halloumi cheese or firm tofu to the platter. Marinate and grill alongside the vegetables for a complete meal.

• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.

• Herb Swap: Experiment with other fresh or dried herbs like rosemary or dill in the marinade. A squeeze of fresh lemon juice after grilling also brightens the flavors.

Estimated Nutrition Per Serving (approximate)

• Calories: 180-220 kcal

• Protein: 4-6 g

• Carbohydrates: 20-25 g

• Fat: 10-15 g

Shopping List

• Bell peppers (red, yellow, orange)

• Zucchini

• Eggplant

• Red onion

• Cremini mushrooms

• Corn

• Olive oil

• Balsamic vinegar

• Garlic

• Dried oregano

• Dried thyme

• Smoked paprika

• Salt

• Black pepper

• Fresh parsley or basil (optional)

Printable Footer

Quick summary: Grilled assorted vegetables marinated in olive oil, balsamic, garlic, and herbs, cooked until tender and charred.