Print

Fresh Grilled Vegetable Platter with Herb Balsamic Marinade

fresh grilled vegetable platter - featured image
Print Recipe

A vibrant and flavorful grilled vegetable platter featuring zucchini, bell peppers, eggplant, and more, marinated in a tangy herb balsamic glaze perfect for summer BBQs.

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise
  • 2 large red bell peppers, seeded and quartered
  • 2 medium yellow squash, sliced lengthwise
  • 1 medium eggplant, sliced into ½-inch rounds
  • 1 large red onion, cut into thick wedges
  • 1 bunch asparagus spears, trimmed (optional)
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 teaspoon honey (optional for vegan option)
  • 1 teaspoon salt (kosher or sea salt preferred)
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini and yellow squash lengthwise about ¼ to ½ inch thick. Quarter the bell peppers after removing seeds and membranes. Slice eggplant into ½-inch rounds and cut red onion into thick wedges. Trim asparagus ends if using.
  2. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped rosemary and thyme, honey, salt, and pepper until well combined. The mixture should have a glossy sheen and smell fragrant.
  3. Add all the prepared vegetables to the bowl with the marinade. Toss gently but thoroughly so every piece is coated. Cover with plastic wrap and let sit for 15 to 30 minutes at room temperature.
  4. Preheat your grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
  5. Place the marinated vegetables on the grill in a single layer. Grill zucchini, squash, eggplant, and bell peppers for about 4–5 minutes per side, turning once, until tender with nice grill marks. Red onions and asparagus may take slightly less time, so watch carefully to avoid over-charring.
  6. Check that vegetables are tender but still hold their shape. Eggplant should be creamy inside without falling apart. The marinade will caramelize slightly on the grill, adding a wonderful glaze.
  7. Arrange the grilled vegetables on a large platter. Drizzle any leftover marinade over the top or serve alongside as a dipping sauce. Garnish with fresh herb sprigs if desired.

Notes

If veggies start to char too quickly, move them to a cooler part of the grill and close the lid to steam gently. Avoid overcrowding the grill to maintain even heat and grill marks. Fresh herbs are preferred over dried for best flavor. Marinate vegetables for at least 15 minutes to allow flavors to meld. Omit honey for a vegan option or substitute with maple syrup. If no grill is available, use a grill pan or broil in the oven, turning frequently.

Nutrition

Keywords: grilled vegetables, summer BBQ, herb balsamic marinade, healthy side dish, vegan, gluten-free, easy grilling

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