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Fresh Grilled Vegetable Platter with Easy Zesty Herb Marinade

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A vibrant and flavorful grilled vegetable platter featuring zucchini, bell peppers, eggplant, cherry tomatoes, and red onion, all marinated in a zesty herb blend and grilled to perfection. Perfect for summer BBQs, this recipe is quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise into ½-inch thick strips
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 orange bell pepper, seeded and quartered
  • 1 medium firm eggplant, sliced into ½-inch rounds
  • 1 cup cherry tomatoes, whole
  • 1 red onion, cut into thick rings
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cloves fresh garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Wash all vegetables thoroughly. Slice zucchini lengthwise into ½-inch thick strips, cut bell peppers into quarters, slice eggplant into ½-inch rounds, separate red onion into thick rings, and keep cherry tomatoes whole.
  2. In a medium mixing bowl, whisk together ⅓ cup extra virgin olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, ¼ cup chopped fresh parsley, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper until well blended.
  3. Add all prepped vegetables to the marinade bowl. Gently toss with tongs or hands to coat evenly. Let sit for 15-20 minutes to marinate without becoming soggy.
  4. Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grate to prevent sticking.
  5. Place vegetables on the grill in a single layer. Grill zucchini, eggplant, and bell peppers for 4-5 minutes per side until tender with grill marks. Grill cherry tomatoes and onion rings for 2-3 minutes per side, watching carefully to avoid excessive charring.
  6. Check vegetables for doneness: eggplant should be soft when pressed, zucchini and peppers should have a slight bite, and tomatoes should be blistered but intact.
  7. Transfer grilled vegetables to a serving platter. Drizzle any leftover marinade over the top. Serve warm or at room temperature.

Notes

Marinate vegetables for 15-20 minutes to balance flavor and texture. Preheat grill well and oil grate to prevent sticking. Use tongs to flip veggies gently to avoid piercing and juice loss. Avoid overcrowding the grill for even cooking. Cherry tomatoes cook quickly and can burst; consider using a grill basket. If no grill is available, use a grill pan or broiler indoors.

Nutrition

Keywords: grilled vegetables, summer BBQ, vegetable platter, herb marinade, zucchini, bell peppers, eggplant, cherry tomatoes, healthy grilling, vegan, gluten-free

Find it online: https://cooksybite.com/fresh-grilled-vegetable-platter-recipe-easy-zesty-herb-marinade-for-perfect-summer-bbq/