Fresh Grilled Vegetable Platter Summer BBQ Star
A colorful and flavorful assortment of seasonal vegetables, lightly seasoned and grilled to perfection, ideal for summer barbecues and outdoor gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 6–8 1x
Ingredients
Scale
- 2 medium zucchinis (about 450 g), sliced lengthwise
- 2 medium yellow squashes (about 450 g), sliced lengthwise
- 2 large red bell peppers (about 300 g), cut into strips
- 2 large yellow bell peppers (about 300 g), cut into strips
- 1 large red onion (about 250 g), sliced into rounds
- 250 g button mushrooms
- 1 large eggplant (about 400 g), sliced
- 60 ml olive oil (¼ cup)
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice (15 ml)
Instructions
- Preheat grill to medium-high heat (200–220°C / 400–425°F).
- Toss all vegetables with olive oil, salt, pepper, garlic powder, paprika, oregano, and lemon juice.
- Grill vegetables in batches, turning once, until tender and lightly charred.
- Arrange grilled vegetables on a serving platter and serve warm or at room temperature.
Notes
Use seasonal vegetables for the best flavor. Leftovers can be stored in the refrigerator for up to 3 days and enjoyed in salads or wraps.