Print

Fresh Grilled Vegetable Platter Recipe with Easy Zesty Herb Sauce

fresh grilled vegetable platter - featured image
Print Recipe

A vibrant and flavorful grilled vegetable platter served with a bright, zesty herb dipping sauce. Perfect as a light dinner or a colorful side dish that impresses at any gathering.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise into ¼-inch strips
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 medium eggplant, sliced into ½-inch rounds
  • 1 red onion, sliced into thick rings
  • 8 ounces (225 g) mushrooms, halved or quartered (cremini or button mushrooms)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • ½ cup (120 ml) Greek yogurt (or dairy-free coconut yogurt for vegan option)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini lengthwise into ¼-inch strips. Cut bell peppers into quarters, removing seeds and membranes. Slice eggplant into ½-inch rounds. Cut red onion into thick rings. Halve or quarter mushrooms depending on size.
  2. In a large bowl, toss all the vegetables with 2 tablespoons of extra virgin olive oil, smoked paprika, salt, and freshly ground black pepper until lightly coated.
  3. Preheat grill or grill pan to medium-high heat (about 400°F / 204°C). If using charcoal, wait until coals are covered in white ash. Brush grill grates lightly with oil.
  4. Arrange vegetables in a single layer on the grill. Grill zucchini and eggplant for 3-4 minutes per side until tender and charred. Grill bell peppers and onions for 5-6 minutes per side until softened and blackened in spots. Grill mushrooms for 3-4 minutes per side. Avoid burning by watching closely.
  5. While vegetables grill, combine Greek yogurt, chopped parsley, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Whisk until smooth. Add crushed red pepper flakes if desired. Chill until serving.
  6. Arrange grilled vegetables on a large platter, layering colors for visual appeal. Serve with the zesty herb dipping sauce in a small bowl. Garnish with fresh parsley or a drizzle of olive oil if desired.

Notes

Use fresh herbs for best flavor. Swap vegetables seasonally. For vegan option, substitute Greek yogurt with dairy-free yogurt. Avoid overcrowding grill for even cooking. Use tongs to flip vegetables gently to retain moisture. Sauce can be made up to 2 days ahead and stored in fridge.

Nutrition

Keywords: grilled vegetables, vegetable platter, herb dipping sauce, healthy side dish, summer recipe, easy grilling, vegetarian, vegan option

Find it online: https://leilameals.com/fresh-grilled-vegetable-platter-recipe-with-easy-zesty-herb-sauce/