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Fresh Grilled Vegetable Platter Recipe with Easy Zesty Herb Oil Dressing

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A simple and satisfying grilled vegetable platter paired with a zesty herb oil made from fresh parsley, lemon juice, garlic, and chili flakes. Perfect for quick meals, gatherings, and versatile for vegan and gluten-free diets.

Ingredients

Scale
  • 1 medium zucchini, sliced into 1/4-inch thick rounds
  • 1 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into wide strips
  • 1 yellow bell pepper, cut into wide strips
  • 1 small red onion, cut into thick rings
  • 8 ounces cremini mushrooms, cleaned and halved
  • 2 tablespoons olive oil (preferably extra virgin)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh parsley leaves, tightly packed
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon red chili flakes (adjust to taste)
  • Salt, to taste

Instructions

  1. Wash and dry all the vegetables thoroughly. Slice zucchini and yellow squash into 1/4-inch rounds, eggplant into 1/2-inch rounds, cut bell peppers into wide strips, separate red onion into thick rings, and halve the cremini mushrooms using a sharp knife.
  2. Preheat your grill or grill pan over medium-high heat until hot. Lightly oil the grill grates or pan to prevent sticking.
  3. In a large mixing bowl, drizzle 2 tablespoons of olive oil over the prepared vegetables. Season with salt and freshly ground black pepper. Toss gently but evenly to coat all pieces.
  4. Place the vegetables on the grill in a single layer. Grill zucchini, squash, and eggplant rounds for about 3-4 minutes per side until tender with grill marks. Grill bell peppers and onions for about 5 minutes per side until soft and smoky. Grill mushrooms for about 3 minutes per side. Turn veggies only once or twice to avoid breaking.
  5. While the vegetables grill, prepare the zesty herb oil by combining parsley, minced garlic, lemon juice, 1/4 cup olive oil, red chili flakes, and a pinch of salt in a small food processor or blender. Pulse until smooth but still slightly textured.
  6. Arrange the grilled vegetables on a large serving platter. Drizzle the zesty herb oil generously over the top.
  7. Optionally, sprinkle flaky sea salt or garnish with fresh parsley leaves. Serve warm or at room temperature.

Notes

Do not overcrowd the grill to ensure even charring. Use consistent thickness for vegetables to cook evenly. Toss veggies in oil rather than brushing the grill to prevent flare-ups. Flip vegetables only once or twice. Make the herb oil fresh for best flavor. If no grill is available, roasting at 425°F for 20-25 minutes works well.

Nutrition

Keywords: grilled vegetables, vegetable platter, herb oil, healthy side dish, vegan, gluten-free, easy grilling, summer recipe

Find it online: https://lirafood.com/fresh-grilled-vegetable-platter-recipe-with-easy-zesty-herb-oil-dressing/