This amazing Memorial Day Grilled Vegetable Platter is not just food; it’s a celebration of color, flavor, and sunshine! Picture this: sizzling veggies on the grill, their bright hues glistening in the sun while the aroma wafts through the air like an invitation to a summer fiesta. This dish transforms ordinary gatherings into extraordinary feasts that make your taste buds dance and your heart sing.
Memorial Day isn’t just about remembering those we’ve lost; it’s about celebrating life with friends and family over delicious food. And what better way to do that than with a vibrant platter of grilled vegetables that looks as good as it tastes? Trust me; everyone will be gathering around this colorful masterpiece faster than you can say “pass the ketchup!”
Why You'll Love This Recipe
- Grilling veggies is super easy and quick, making meal prep a breeze.
- The flavor explosion from charred veggies is simply unforgettable.
- A stunning visual treat for your picnic table or backyard barbecue.
- Perfectly versatile—pair it with any protein or enjoy it solo as a light meal.
One time I made this grilled vegetable platter for a family barbecue, and my cousin’s eyes widened like he’d just seen a unicorn. “Are those even real vegetables?” he exclaimed before diving in headfirst. Safe to say, they were devoured faster than I could say “more charred zucchini!”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Pick firm zucchinis; they’re great for grilling because they hold their shape well when cooked.
- Bell Peppers: Choose various colors—red, yellow, and green—for a visual feast and sweet flavors.
- Red Onion: These add sweetness when grilled. Pick ones that feel heavy for their size.
- Cherry Tomatoes: Look for plump tomatoes; they’ll burst with flavor on the grill.
- Asparagus: Go for bright green stalks; they should snap easily when bent.
- Olive Oil: Use high-quality extra virgin olive oil to enhance the dish’s richness.
- Salt and Pepper: Essential seasonings—don’t skimp on these!
- Balsamic Vinegar (optional): A drizzle adds a tangy finish that elevates the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Vegetables: Wash all vegetables thoroughly under cool water and dry them gently with a clean towel. Cut zucchini into thick slices, bell peppers into strips, red onion into wedges, asparagus to size, and leave cherry tomatoes whole.
Marinate for Flavor: In a large bowl, toss all cut vegetables with olive oil, salt, pepper, and balsamic vinegar if using. Let them sit for 15-20 minutes so they soak in all those delectable flavors.
Preheat the Grill: Fire up your grill to medium-high heat—about 400°F (200°C). If you’re using charcoal, let those coals burn until they’re covered with grey ash.
Grill Those Veggies: Arrange the marinated veggies on the grill grates in a single layer. Grill each side for about 5-7 minutes or until they’re tender and have lovely grill marks. Keep an eye on cherry tomatoes—they’ll need only about 3-4 minutes.
Serve It Up: Remove everything from the grill once done. Arrange on a serving platter like you’re Picasso creating an art piece! Drizzle with additional balsamic if desired.
Dig In!: Let everyone know it’s time to eat; grab some plates and enjoy this colorful spread while it’s warm!
Now that you have this delightful Memorial Day Grilled Vegetable Platter ready to go, gather your loved ones around! It’s truly more than just food; it’s about making memories together while savoring every bite of these flavorful veggies fresh off the grill. Get ready for compliments galore as you dazzle your guests with this fun dish!
You Must Know
- This Memorial Day Grilled Vegetable Platter is a delightful way to celebrate summer.
- The vibrant veggies add color and flavor, making everyone’s taste buds dance at the BBQ.
- Plus, they are super simple to grill, ensuring you spend more time enjoying and less time in the kitchen.
Perfecting the Cooking Process
Start by preheating your grill to medium-high heat. Cut vegetables into similar sizes for even cooking. Grill peppers first, followed by zucchini and eggplant for perfectly tender bites.
Add Your Touch
Feel free to experiment with different vegetables like asparagus or mushrooms. Adding herbs like fresh thyme or rosemary can elevate the flavor profile of your grilled platter.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on a skillet to maintain their delicious texture.
Chef's Helpful Tips
- Choose seasonal vegetables for the best flavors and freshness.
- Make sure to brush veggies with oil before grilling for that perfect char.
- Don’t overcrowd the grill; give them space to cook evenly.
Sharing this platter with friends has always been a hit at my summer barbecues—everyone loves the colorful array and endless dipping options!
FAQ
What vegetables work best for a Memorial Day Grilled Vegetable Platter?
Zucchini, bell peppers, eggplant, mushrooms, and asparagus are excellent choices for grilling.
Can I prepare the vegetables ahead of time?
Absolutely! Prep them a few hours in advance and store them covered until grilling.
What dipping sauces go well with grilled vegetables?
Try hummus, tzatziki, or a zesty yogurt sauce to complement your flavorful grilled veggies.
Memorial Day Grilled Vegetable Platter
Enjoy a colorful and flavorful grilled vegetable platter that’s perfect for Memorial Day gatherings. This easy-to-make dish will impress your guests and brighten up your celebrations!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
- 2 medium zucchinis, sliced into thick rounds
- 3 bell peppers (1 red, 1 yellow, 1 green), cut into strips
- 1 large red onion, cut into wedges
- 1 pint cherry tomatoes, whole
- 1 bunch asparagus, trimmed
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 tbsp balsamic vinegar (optional)
Instructions
- Wash and dry all vegetables. Slice zucchini, bell peppers, and onion; trim asparagus; keep cherry tomatoes whole.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and balsamic vinegar (if using). Let marinate for 15-20 minutes.
- Preheat grill to medium-high heat (about 400°F/200°C).
- Grill the vegetables in a single layer for about 5-7 minutes per side until tender and marked. Grill cherry tomatoes for about 3-4 minutes until they blister.
- Arrange grilled veggies on a serving platter and drizzle with extra balsamic if desired. Serve warm.
Notes
- Experiment with seasonal vegetables like mushrooms or eggplant for variety.
- Brush veggies with oil before grilling to achieve the best char.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
