The most perfect summertime side! A Grilled Veggie Platter has perfect barbecue flavor and so much variety that everyone is happy.
I love serving (for a small or large crowd) a big vegetable platter. Roasted or grilled! Today we’re grilling because it’s summer and there’s nothing better than grilled vegetables. They’re easy, they’re forgiving. The summer ones today: asparagus, corn, bell peppers, onion (red or white; I like red), squash (zucchini or yellow summer squash!). These all hold up well and taste delish. Play with it, see what you like, learn how to prep it, and ENJOY.
The Best Vegetables for Grilling
I busted out ALL of my favorite grilled veggies today! Here are my faves to put on the grill in the summertime:
- Asparagus
- Corn
- Bell Peppers
- Red onion (you can use white too, but red is my favorite! It’s a little sweeter!)
- Zucchini or yellow summer squash (or both!)
Prepping for a Grilled Veggie Platter
There are just a couple steps to preparing your veggies for the grill:
- Trim everything! Remove the seedy core from the bell peppers, shuck the corn, remove the outer layer of onion skin, and cut the ends off the squash.
- Cut! For the grill you’re going to want everything big enough that it won’t fall through the grill and you can flip it as it cooks (except for the asparagus, which will go perpendicular to the grill grate!). Think large circles, planks or wedges for other veggies.
- Oil! Toss or brush the veggies with olive oil and a little salt and pepper. Garlic powder is super yummy too! Remember, though, that most of the flavor in grilled veggies is going to come from the grill itself.
Cooking Times for Grilled Veggies
These will vary according to your grill and your preference, so my best advice is to keep your eyes on the grill and remember that a little practice makes perfect.
- Asparagus will get 4-5 minutes on the grill
- Ears of corn cook for 3-4 minutes per side
- Bell peppers need 3-4 minutes per side (I like bell peppers lightly charred!)
- Red onions should need 5-6 minutes per side
- Zucchini and summer squash can cook for about 3-4 minutes on each side
The Most Important Thing to Remember…
…is that Grilled Veggies can be made exactly the way you like them! Figure out which vegetables you prefer barely grilled and which ones you like with a little more char. Get to know your grill and how how it cooks! Play with it, see what you like, and ENJOY the process. The more you grill, the better your grilled food will turn out.
Can I Store Leftover Grilled Veggies?
Totally! They’re good in the fridge for 2-4 days. I’ll snack on leftover grilled veggies at room temp or reheated on the stove, but do you wanna know my FAVORITE way to enjoy them? Chop them up small and toss it in a summer salad!
More Grilling Recipes
- Weeknight Balsamic Grilled Chicken
- Grilled Fish Packets
- Grilled Flank Steak with Spinach Pesto
- Balsamic Grilled Hanger Steak
- Grilled Corn Panzanella
Food photography by Ashley Cuoco
Print
Grilled Veggie Platter
Description
The most perfect summertime side! A Grilled Veggie Platter has perfect barbecue flavor and so much variety that everyone is happy.
Ingredients
Serves 8
- 1 bunch asparagus, trimmed
- 4 ears corn
- 4 bell peppers, cores removed
- 1 red onion, cut into wedges or rings
- Zucchini or Yellow Summer Squash, cut into flat strips or rounds
- Olive oil or avocado oil
- Salt
- Pepper
- Garlic Powder (optional)
Instructions
For the asparagus:
- Preheat the grill to medium/high heat (about 450 degrees). Toss asparagus with about 1 tablespoon of olive oil and a little bit of salt, pepper and garlic pepper.
- Place directly on the grill perpendicular to the grill grates so they don’t fall through.
- Grill for about 4-5 minutes, flipping occasionally until they’re lightly charred. Remove and add to the platter.
For the corn:
- Preheat the grill to medium/high heat (about 450 degrees). Brush corn with olive oil and sprinkle with a little bit of salt, pepper and garlic pepper.
- Place directly on the grill and cook for about 3-4 minutes per side until they’re lightly charred. Remove and add to the platter.
For the bell peppers:
- Preheat the grill to medium/high heat (about 450 degrees). Brush the peppers with olive oil and sprinkle with a little bit of salt, pepper and garlic pepper.
- Place directly on the grill and cook for about 3-4 minutes per side until they’re lightly charred. Remove and add to the platter.
For the red onion:
- Preheat the grill to medium/high heat (about 450 degrees). Brush the onions with olive oil and sprinkle with a little bit of salt, pepper and garlic pepper.
- Place directly on the grill and cook for about 5-6 minutes per side until they’re lightly charred. Remove and add to the platter.
For the zucchini/squash:
- Preheat the grill to medium/high heat (about 450 degrees). Brush the zucchini with olive oil and sprinkle with a little bit of salt, pepper and garlic pepper.
- Place directly on the grill and cook for about 3-4 minutes per side until they’re lightly charred. Remove and add to the platter.
Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!
Leave a Reply