grilled vegetable platter

With an abundance of colorful grilled veggies like asparagus, bell peppers, broccolini, sweet potato, tomatoes, &amp; zucchini (or any of your other seasonal favorites!), this Easy Grilled Vegetable Platter with Chimichurri is summer on a plate!
Serve the perfectly charred veggies with a bright + zippy homemade chimichurri sauce to add extra veggie-goodness to any summer meal. This grilled veg platter is an irresistible appetizer or side dish, perfect for summer entertaining! Naturally vegetarian, vegan, &amp; dairy-free.

Easy Grilled Vegetable Platter with Chimichurri (Vegan)

avocado oil

grilling vegetables of choice,

mini bell peppers

broccolini, ends trimmed

sweet potato,

zucchini, ends trimmed & quartered lengthwise

salt black pepper, to season

cilantro leaves & tender stems

parsley leaves & tender stems

oregano leaves

lemon, zested & juiced

garlic

extra virgin olive oil

red wine vinegar

red pepper flake

Prepare your grill

for medium-high direct heat grilling, about 450-500 degrees F.

Prepare the vegetables for the grill

Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, &amp; zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt &amp; ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Prep the chimichurri sauce

Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt &amp; ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week. (Learn more about this Chimichurri Sauce recipe!)

Grill the vegetables

Place the seasoned vegetables directly on the grill grates. For long, thin vegetables &amp; skewers, like asparagus &amp; zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened &amp; charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, &amp; zucchini will grill in 3-4 minutes per side. Onions &amp; sweet potatoes will grill in 4-5 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Serve

Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!

Yummy! This is our summer go to. Farmers market then grill. Thanks for the tip to grill avocado-so good!

Of all the BBQ veggie recipes I have tried, this one is my favorite

great idea, never used chimichurri with grilled vegetables before but makes a lot of sense, and it's definitely not ranch dressing, my default pairing, so thank you for helping me find a new way to eat them!

Came looking for some inspiration and definitely got it with this post - the platter is stunning!

Here is an easy Mediterranean grilled vegetables recipe with so much flavor! These grilled vegetables are served with a zesty dressing and make a delicious side dish.

Mediterranean Grilled Vegetables

zucchinis

eggplant

roma tomatoes

mini peppers

oz brussel sprouts

lemons

olive oil (extra virgin)

lemon (juice of)

sumac

tsp salt

tsp black pepper

Prepare the grill

Preheat the grill to medium - medium high.

Prepare the vegetables

Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than 1/2 inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they&#039;re large, cut them in half. Slice the lemon and leave the mini peppers as they are.

Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they&#039;re all coated.

Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.

Make the vinaigrette

Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, sumac, salt and pepper in a small jar.

Transfer the grilled vegetables to a platter and drizzle the vinaigrette on them. Serve immediately.

So tasty and comforting! I love grilling up a plate of veggies for summer dinners to serve with an ice cold glass of rose and a side salad!

Grilled veggies are one of my favorite things, and paired with the Mediterranean flavors can't be beat!

Oh I love Brussel sprouts but never had them roasted, So making this to go with our veggie burgers tomorrow.

Wow, do these grilled veggies look fantastic! The addition of the vinaigrette sounds like just the right amount of pop for the veggies.

Grilling brings out such great flavor in these vegetables and the drizzle is super delicious!

I just love how simple &amp; gorgeous this is! Definitely making this the next time I grill out. :)

These vegetables are the perfect side dish for summer! LOVED them!

The Zatar chicken and yoghurt sauce were delicious, thank you!
I didn't have fresh garlic, so used powdered roasted garlic, and no cilantro in the sauce but it still was delicious.

The sumac in the dressing really made these amazing!

The grilled lemon and Brussel sprouts are my favorite part! Thanks for this easy and delicious grilled veggie recipe!

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Top 2 grilled vegetable platter recipes from across the web

The most viewed grilled vegetable platter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Grilled Vegetable Platter with...

Mediterranean Grilled Vegetables

The most viewed grilled vegetable platter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine