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Fresh Grilled Vegetable Platter with Herb Oil

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A quick and easy grilled vegetable platter featuring zucchini, squash, eggplant, bell peppers, asparagus, and red onion, brushed with a vibrant herb oil for a smoky, fresh flavor perfect for summer cookouts.

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise
  • 2 medium yellow squash, sliced lengthwise
  • 1 large eggplant, cut into ½-inch thick rounds
  • 1 red bell pepper, cut into wide strips
  • 1 yellow bell pepper, cut into wide strips
  • 1 bunch asparagus, woody ends trimmed
  • 1 red onion, cut into thick rings
  • ½ cup extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tbsp fresh basil leaves
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Rinse all vegetables under cold water and pat dry. Slice zucchini and yellow squash lengthwise into ¼-inch thick strips (about 12 pieces each). Cut eggplant into ½-inch thick rounds. Remove seeds and membranes from bell peppers and slice into 2-inch wide strips. Trim the woody ends off asparagus. Slice red onion into thick rings.
  2. In a small blender or food processor, combine olive oil, minced garlic, fresh basil, parsley, thyme, lemon zest, a pinch of salt, and black pepper. Blend until smooth but still vibrant green (about 30 seconds). Taste and adjust salt or lemon zest as needed. Set aside.
  3. Preheat your outdoor grill or grill pan to medium-high heat. If using a grill pan indoors, heat it for 5 minutes until smoking slightly.
  4. Place all sliced vegetables in a large bowl. Drizzle about 2 tablespoons of the prepared herb oil over them and toss gently to coat evenly.
  5. Arrange vegetables in a single layer on the grill. Cook asparagus and bell peppers 3-4 minutes per side until tender and grill marks appear. Zucchini, squash, eggplant, and onion rings need about 4-5 minutes per side. Turn veggies gently with tongs to prevent tearing.
  6. Transfer grilled vegetables to a large serving platter. Drizzle remaining herb oil over the top. Sprinkle extra fresh thyme or parsley if desired.
  7. Serve warm or at room temperature with crusty bread or as a side to grilled meats or grains.

Notes

If grill flares up, move veggies to a cooler spot temporarily. Watch thinner pieces like asparagus closely to avoid drying out. Use a silicone basting brush for better durability with herb oil. The herb oil can be made up to two days ahead and stored in the fridge; stir before use. For indoor cooking, roast vegetables at 425°F (220°C) for 20-25 minutes, turning halfway through.

Nutrition

Keywords: grilled vegetables, herb oil, summer cookout, healthy side dish, vegan, gluten-free, easy recipe

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