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Smoky Grilled Vegetable Platter
Picture a summer gathering filled with friends, laughter, and a vibrant array of grilled vegetables that steal the show. This smoky grilled veggie platter is not just a side dish; it’s the star of your next barbecue! Fresh seasonal veggies are transformed into irresistible bites that bring out their natural sweetness, enhanced by that delicious smoky flavor from the grill.
Serve these grilled veggies with honey lime shrimp tacos for a flavorful BBQ combo.
This recipe is perfect for those who want to add a healthy yet flavorful touch to their meals. Whether you’re a seasoned grilling pro or just starting out, this platter will impress everyone at the table. Plus, it’s incredibly versatile – serve it as a side or make it the main event at your gathering.
Complete your BBQ menu with pulled pork sliders alongside these veggies.
A Colorful and Flavorful Grilled Vegetable Experience
Smoky Grilled Vegetable Platter
Course: Summer BBQ PrepCuisine: MediterraneanDifficulty: Easy4
servings15
minutes25
minutes150
kcalThis smoky grilled veggie platter features a mix of colorful bell peppers, zucchini, eggplant, and red onions, all charred to perfection. The grilling process enhances their natural flavors, giving them a stunning taste that’s both smoky and sweet.
Ingredients
2 medium zucchini, sliced into rounds
1 medium eggplant, sliced into rounds
2 bell peppers (red, yellow, or green), cut into strips
1 red onion, cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs for garnish (optional)
Directions
- Prepare the Vegetables: Wash and slice all the vegetables as indicated.
- Marinate: In a large bowl, combine the olive oil, garlic powder, smoked paprika, salt, and pepper. Add the vegetables and toss to coat evenly. Let them marinate for at least 30 minutes.
- Preheat the Grill: Heat your grill to medium-high heat.
- Grill the Vegetables: Place the marinated veggies on the grill. Cook for about 5-7 minutes on each side or until they have nice grill marks and are tender.
- Serve: Remove the vegetables from the grill and arrange them on a platter. Garnish with fresh herbs if desired. Serve warm.
Key Prep Tips
- Uniform Slicing: Slice all vegetables evenly to ensure they cook at the same rate.
- Marinate in Advance: Marinate the vegetables for at least 30 minutes in olive oil, balsamic vinegar, garlic, and your favorite herbs for enhanced flavor.
- Preheat the Grill: Ensure the grill is fully preheated to medium-high heat to achieve perfect grill marks and smoky flavor.
- Use a Grill Basket: For smaller vegetables (e.g., cherry tomatoes or mushrooms), use a grill basket to prevent them from falling through the grates.
- Avoid Overcooking: Keep a close eye on the vegetables to ensure they are tender but still retain some crunch.
Suggested Variations
- Cheesy Topping: Sprinkle the grilled vegetables with crumbled feta or grated Parmesan cheese for added richness.
- Herb Infusion: Add fresh herbs like rosemary, thyme, or oregano to the marinade for an aromatic touch.
- Add Fruit: Include fruits like pineapple or peaches for a sweet, caramelized element.
- Spicy Twist: Mix cayenne pepper or smoked paprika into the marinade for a bit of heat.
- Dips and Sauces: Serve with hummus, tzatziki, or a garlic aioli for dipping.
Serving Suggestions
- Main Dish: Serve as a hearty vegetarian main course with crusty bread or quinoa.
- Side Dish: Pair with grilled chicken, steak, or fish for a balanced BBQ spread.
- Sandwich Filling: Use the grilled vegetables as a filling for wraps, pita pockets, or sandwiches.
- Salad Topper: Chop the vegetables and toss them with fresh greens, nuts, and a vinaigrette for a smoky salad.
- Party Platter: Arrange the vegetables on a large platter with assorted dips for a stunning appetizer.