A Grilled Vegetables Platter full of zucchini, eggplant, summer squash, red pepper and green onion makes a delicious and healthy appetizer that is vegan, vegetarian and gluten free.
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If you want a popular dish for your summer BBQ, make it a Grilled Vegetable Platter. While the crudite may just sit there, the Grilled Vegetables will be picked dry. We started adding grilled vegetables to our party menus years ago, because we had some vegetarian friends. We were shocked when it was one of the first things gone. It was not just the vegetarians who demolished the vegetables, but also our carnivore loving friends were fighting over the last piece of golden, caramelized zucchini. This sucker was seriously popular. When we had our next party, the grilled vegetables were one of the most requested. It was gone again in no time.
When we throw a party, we tend to go over board. I’ve read in numerous books that you need 3 to 5 items per person per hour for a cocktail party. Clearly these “experts” don’t know our friends. That would be gone in 5 minutes. People come to our house to eat. They expect to eat way too much and enjoy every single bite of it. (At least I hope they do) So if it is a party with about 20 people, I’m making 15 dishes. We don’t have parties very often at anymore. I usually start in October getting ready for our Christmas party but now that cooking is work, for Food Done Light, I sadly don’t have the time.
One of the wonderful things about this platter is that it is so easy. You cut some vegetables, drizzle with good olive oil, sprinkle some seasoning and throw them on the grill. They caramelize in minutes and you are set. You can display all the beautiful colors on a pretty platter or mix it all up. You can also change up the vegetables. We did summer vegetables in this one, but asparagus and portobella mushrooms are always a hit too.
There is no need for a sauce. They taste so scrumptious without it. Plus I know it is a filling dish for friends that are vegetarian, vegan or gluten free. It is also a healthy dish for those that are watching their waistlines. Did I mention it is also heart healthy? Anyway, you get the idea. This is the ideal dish for an appetizer or main meal. Try it out on your friends and family and be sure to come back on Wednesday for a new recipe, Grilled Blackened Fish Sandwiches with Coleslaw.
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Happy Healthy Eating,
Grilled Summer Vegetable Platter
- 2 medium zucchini ends removed
- 2 medium yellow squash ends removed
- 2 Japanese eggplant or 1 global eggplant ends removed
- 2 red peppers
- 1 sweet onion peeled and ends removed
- 6 green onions ends removed
- 3 tbsp. oil
- ½ tsp. garlic powder
- 1 tsp. dried oregano
- 1 ½ tsp. kosher salt
- ¼ tsp. fresh ground black pepper
Heat grill to 450°. Oil or spray grates well.
Slice a ¼ inch slice lengthwise off the zucchini. Lay zucchini on the cut side and slice into ¼ inch thick planks.
Repeat with remaining zucchini, yellow squash and eggplant.
Place red pepper stem side up on cutting board. Cut off one side of the red pepper leaving the seeds connected to the core.
Turn red pepper a quarter of a turn and cut side off. Turn another quarter of a turn and cut red pepper. Cut last side off. Place remaining red pepper on its side and cut off bottom.
Repeat with other red pepper.
Slice onion into ¼ inch slices. Push 1 to 2 toothpicks into the onion to secure all the rounds.
Place all vegetables onto a large baking sheet.
Pour oil over the vegetables and sprinkle with spices. Toss well to combine.
Place vegetables onto the grill and cook 1 ½ to 2 minutes per side.
Serve hot or room temperature.
I calculated 3 Weight Watcher Smartpoints.
But wait, there’s more. Check out these deliciously, healthy grilled vegetable dishes: