Best 4 Grilled Vegetable Platter Recipe By Tasty Recipes

Are you looking for a delicious and healthy way to enjoy your favorite vegetables? This grilled vegetable platter, taken from Tasty, is a fantastic side dish or main course that is packed with flavor and nutrition. This easy-to-make dish features a variety of vegetables, including zucchini, bell peppers, onions, and mushrooms, grilled to perfection and tossed in a simple but flavorful dressing. Whether you're a fan of grilling or just looking for a new and exciting way to enjoy your vegetables, this recipe is sure to please.

Let's cook with our recipes!

GREAT GRILLED VEGETABLES PLATTER

Great Grilled Vegetables Platter image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 side dish servings

Number Of Ingredients 8

Ingredients

1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
1 small red onion, sliced into thick rings
8 medium creminis (baby portobellos), trimmed
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and black pepper
2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted)

Steps:

Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

GRILLED VEGETABLES

Grilled Vegetables image

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

Steps:

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLE PLATTER RECIPE BY TASTY

Grilled Vegetable Platter Recipe by Tasty image

Here's what you need: Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Peruvian Gold Sweet Onions, Private Selection® Little Gem Lettuce Hearts, orange bell pepper, yellow bell pepper, portobello mushroom, Private Selection® Italian Extra Virgin Olive Oil, kosher salt, freshly ground black pepper, lemon, fresh basil leaf, fresh parsley, flaky sea salt, red pepper flakes

Provided by Kroger

Categories Sides

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 can Private Selection™ Wild Violet Corn
1 container Private Selection™ Ruby Rows™ Tomatoes
2 Private Selection™ Peruvian Gold Sweet Onions, each cut into 8 wedges with root left intact
1 container Private Selection® Little Gem Lettuce Hearts, each halved lengthwise
1 orange bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
1 yellow bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
4 slices portobello mushroom, cut into 1 (2.54 cm)
⅓ cup Private Selection® Italian Extra Virgin Olive Oil, plus more for grilling and drizzling
1 ½ tablespoons kosher salt
freshly ground black pepper, to taste
1 lemon, halved crosswise
¼ cup fresh basil leaf, stems removed
¼ cup fresh parsley, roughly chopped
2 tablespoons flaky sea salt
1 tablespoon red pepper flakes

Steps:

On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams

Tips:

Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Marinate the vegetables: This will help them absorb flavor and stay moist during grilling.
Preheat your grill: This will help prevent the vegetables from sticking.
Grill the vegetables over medium-high heat: This will help them cook quickly and evenly.
Flip the vegetables occasionally: This will help them cook evenly on all sides.
Remove the vegetables from the grill when they are tender-crisp: You don't want them to get mushy.
Season the vegetables with salt, pepper, and your favorite herbs and spices: This will help bring out their flavor.
Serve the vegetables immediately: They are best enjoyed hot off the grill.

Conclusion:

A grilled vegetable platter is a healthy and delicious way to enjoy your favorite vegetables. With a little preparation, you can have a delicious meal that is ready in no time. So next time you're looking for a quick and easy meal, give grilled vegetables a try. You won't be disappointed!