Grilled Veggie Tray Recipe

Wash all vegetables thoroughly and dry with a kitchen towel or salad spinner.

Trim the ends of the zucchini and yellow squash and cut each into 1/4-inch thick lengthwise slices (about 8–10 slices per zucchini).

Core and thinly slice the red bell peppers into 1/2-inch strips, removing seeds and membranes.

Peel the red onion and cut into 1/2-inch thick rounds; separate the rings so they lay flat on the grill.

Slice the eggplant into 1/2-inch rounds. If the eggplant is large, cut rounds in half so pieces are manageable on the grill.

If mushroom stems are long, trim stems so mushrooms sit flat. Keep cherry tomatoes whole; if very large, halve them.

Mince the garlic and finely chop the rosemary; remove thyme leaves from stems and roughly chop the basil and parsley (reserve some basil whole for garnish).

In a medium bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, honey and Dijon mustard until emulsified.

Stir in the minced garlic, chopped rosemary, thyme, salt, black pepper and red pepper flakes. Taste and adjust seasoning — marinade should be bright and slightly tangy.

Place zucchini, yellow squash, bell pepper strips, onion rounds, eggplant and mushrooms in a large shallow dish or rimmed baking sheet in a single layer if possible.

Brush or lightly pour the marinade over vegetables, turning to coat both sides. Use about two-thirds of the marinade for grilling and reserve the remaining third for finishing/dressing.

Let vegetables sit for 15–20 minutes at room temperature to absorb flavors. Cherry tomatoes should be tossed with a small drizzle only (or kept separate and added near the end) to prevent splitting.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil grates lightly to prevent sticking.

Place sturdier vegetables first: eggplant rounds and onion rings. Grill 3–4 minutes per side until charred grill marks appear and vegetables are tender.

Add zucchini, yellow squash and bell pepper strips to the grill. Grill zucchini and squash 2–3 minutes per side; bell peppers 3–4 minutes per side until softened and charred.

Grill mushrooms 3–4 minutes total, turning once, until browned. Add cherry tomatoes in a grill basket or on a foil packet for 2–3 minutes just to warm and blister slightly.

As vegetables come off the grill, place them on a large serving tray in an attractive arrangement.

Drizzle the reserved marinade lightly over the warm grilled vegetables to add gloss and extra flavor.

Tear remaining basil and sprinkle with chopped parsley over the tray. Scatter flaky sea salt and grated Parmesan if using.

Serve with lemon wedges on the side for guests to squeeze over individual pieces. Provide extra dressing if desired.

If not serving immediately, let the tray cool to room temperature, then refrigerate covered for up to 2 days. Bring back to room temperature before serving for best flavor.