Description
Get ready for a vibrant explosion of flavor and color with this Gorgeous Rainbow Grilled Vegetable Platter! It’s an effortless yet stunning centerpiece that’s perfect for any gathering, bringing fresh, smoky tastes to your table. This platter is a delightful way to showcase the season’s best produce, grilled to tender perfection. Imagine a stunning mosaic of colorful vegetables, kissed by the grill and lightly seasoned, creating a dish that’s as beautiful as it is delicious.
Ingredients
¼ cup olive oil (or avocado oil/ coconut oil)
1 Tablespoon sea salt or kosher salt
1 Tablespoon freshly ground black pepper
8 ounces chimichurri sauce, optional
Grilling vegetable options:
8 carrots, medium size (rainbow or orange) or 16 baby carrots
1 large red onion Peel, cut lengthwise into 6 pieces, leaving root intact
4 zucchini or yellow squash, or combo of both, trim ends and quarter lengthwise
12 thick asparagus spears, woody ends trimmed
8 mini bell peppers cut in half and de-seeded (or 2 large bell pepper, de-seeded and cut into wide pieces)
1 bunch broccoli florets or broccolini ends trimmed
20 cherry tomatoes, on the vine
1 head baby bok choy cut in half or quarters lengthwise, leaving stem intact
6 garlic cloves, peeled
Instructions
Preheat your grill to medium-high direct heat, between 380F and 400F.
Lightly oil the grill grates, as well as a grill basket if you plan to use one.
Wash, trim, and cut your selected vegetables as directed in the ingredients list.
If you are using chimichurri sauce, prepare it now and set it aside in a small serving bowl.
Arrange all of your prepared veggies on a large baking sheet, drizzle them with oil, and toss gently to coat before seasoning with salt and pepper.
Begin grilling by placing the vegetables that require the longest cooking times on the grill first. To prevent long, slender vegetables from falling through, place them perpendicular to the grill grates.
Grill the vegetables in batches based on cooking times, turning once halfway through using tongs or a spatula until they are tender and beautifully charred.
– Long-cooking veggies (carrots, onions, broccoli, garlic): Grill for about 4 minutes per side.
– Medium-cooking veggies (squash, zucchini, mini peppers, asparagus): Grill for about 3 minutes per side.
– Quick-cooking veggies (cherry tomatoes, baby bok choy): Grill for 1 to 2 minutes per side.
Transfer the grilled vegetables to a large serving platter as they finish cooking.
Serve the colorful platter warm or at room temperature, paired with the chimichurri sauce.
Notes
Don’t Overcrowd the Grill: Give your vegetables enough space on the grill to allow them to char properly rather than steam. This means you might need to cook in batches.
Watch for Doneness: The vegetables should be tender enough to pierce easily with a fork but still have a slight bite. Avoid grilling them for too long, or they will become too soft.
Uniform Sizing: Try to cut your vegetables into similarly sized pieces where possible. This helps them cook at a more consistent rate.
Grill Marks are Key: A good char adds not only visual appeal but also a wonderful smoky flavor that makes this platter so special. Ensure your grill is hot enough before adding the vegetables.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Cuisine: American