Grilled & Marinated Vegetable Platter Recipe
selection of dressed and marinated vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Vegetables
Marinade / Dressing
Finishing & Garnish
Method
Grilled Vegetables
- 1
Prep and season
Wash all vegetables. Slice eggplant into 1/2-inch rounds, zucchini lengthwise into 1/4-inch planks, halve and seed peppers, slice onions into 1/2-inch rings, remove stems from mushrooms, and trim asparagus ends. Pat vegetables dry. Place on a large tray and brush both sides lightly with 1/2 cup olive oil; season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
- 2
Preheat grill
Preheat an outdoor grill or grill pan to medium-high heat (about 400–425°F / 200–220°C). Oil the grates lightly to prevent sticking.
- 3
Grill vegetables
Working in batches as needed so pieces aren’t crowded, place sturdier vegetables first: eggplant and peppers directly on the grill, zucchini and onions next, mushrooms and asparagus last. Grill eggplant and zucchini 3–4 minutes per side until tender and marked; peppers 6–8 minutes, turning until charred and softened; onions 3–4 minutes per side; mushrooms 4–5 minutes a side; asparagus 3–5 minutes until tender-crisp. Remove peppers to a bowl and cover for 10 minutes to steam (easier to peel). Transfer all grilled vegetables to a large shallow pan or tray to cool slightly.
- 4
Peel peppers (optional)
When peppers have steamed and cooled enough to handle, peel and discard outer charred skin if desired; leave in large pieces.
Marinade / Dressing
- 5
Make the dressing
In a medium bowl, whisk together 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey (or maple syrup), minced garlic, chopped rosemary, thyme leaves, red pepper flakes (if using), 1 teaspoon salt and 1 teaspoon black pepper until emulsified.
- 6
Marinate vegetables
While vegetables are still slightly warm (but not piping hot), pour half of the dressing evenly over the vegetables in the shallow pan so they begin to absorb flavor. Reserve the remaining dressing to drizzle when plating. Gently toss or turn pieces so both sides pick up dressing. Allow to marinate at room temperature for 20–30 minutes, or refrigerate up to 2 hours for stronger flavor. If refrigerating, bring to room temperature 20 minutes before serving.
Finishing & Platter Assembly
- 7
Arrange platter
Select a large serving platter or wooden board. Arrange vegetables in groups (stacked or fanned) for an attractive display — eggplant, zucchini, peppers, mushrooms, onions, asparagus. Pour any accumulated juices from the marinating pan onto the platter for flavor.
- 8
Garnish and finish
Scatter torn basil and chopped parsley over the vegetables. Sprinkle toasted pine nuts or chopped walnuts and shaved Parmesan if using. Grate a little lemon zest over the top and finish with the reserved dressing drizzled lightly. Taste and add flaky salt or extra black pepper to taste.
- 9
Serve
Serve the platter at room temperature alongside crusty bread or crostini and small serving utensils or tongs. Leftovers keep well refrigerated in an airtight container for up to 3–4 days; bring to room temperature before serving.