Grilled Vegetable Platter

A colorful mix of zucchini, bell peppers, red onion, asparagus, and portobello mushrooms are grilled in stages to their ideal doneness, then drizzled with a bright balsamic-herb dressing. A vibrant, smoky side platter that works for any cookout, vegetarian or not.

By YumYum Editorial · BBQ & Grilling

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 6

Ingredients

• 2 zucchini, sliced lengthwise into 1/2-inch planks
• 2 yellow squash, sliced lengthwise into 1/2-inch planks
• 2 red bell peppers, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1 red onion, cut into 1/2-inch rounds
• 1 bunch asparagus, woody ends trimmed
• 2 portobello mushroom caps, sliced 1/2-inch thick
• 1/3 cup olive oil, plus more for brushing
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp fresh basil, chiffonade
• 2 tbsp fresh parsley, chopped

Instructions

1. Arrange all cut vegetables on a large sheet pan and brush both sides lightly with olive oil, then season with salt and pepper.
2. Preheat the grill to medium-high heat, about 400-425°F, and clean the grates well.
3. Start with the vegetables that take longest: grill red onion rounds and bell pepper quarters for 4-5 minutes per side until softened and charred.
4. Add the portobello slices and zucchini/squash planks, grilling 3-4 minutes per side until tender with clear grill marks.
5. Grill the asparagus last, since it cooks fastest, for 2-3 minutes total, rolling frequently for even char.
6. Transfer all grilled vegetables to a large platter as they finish, arranging by type for visual appeal.
7. Whisk together 1/3 cup olive oil, balsamic vinegar, and Dijon mustard; drizzle generously over the warm vegetables.
8. Scatter fresh basil and parsley over the top and serve warm or at room temperature.