Seared Veggie Platter Recipe

Prep vegetables

Wash all vegetables. Trim asparagus woody ends. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks. Cut eggplant into 1/2-inch rounds and lightly salt them on both sides; let sit 10 minutes then pat dry to remove excess moisture. Core and cut red bell pepper into 1/2-inch wide strips. Peel and cut red onion into 1/2-inch wedges. Leave mushrooms whole if small, halve if large. If baby carrots are thick, slice lengthwise.

Season

Place prepared vegetables in a large bowl or on a tray. Drizzle 3 tablespoons olive oil over them, sprinkle 1 tsp salt, 3/4 tsp black pepper, and smoked paprika. Toss gently to coat evenly.

Preheat pan or grill

Heat a large heavy skillet (preferably cast iron) or grill over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat the pan if using a skillet.

Sear vegetables

Work in batches so vegetables aren’t overcrowded. Place firmer vegetables first (eggplant rounds, carrot halves, asparagus) and sear without moving for 2–3 minutes until well browned, then flip and sear the other side 1–2 minutes. Add softer vegetables (zucchini, squash, bell pepper, onion, mushrooms) and sear 1.5–3 minutes per side until charred at the edges and tender-crisp. Adjust heat as needed to avoid burning. Total cook time per batch ~4–6 minutes.

Finish

Transfer seared vegetables to a large platter. Sprinkle remaining 1/2 tsp salt and 1/4 tsp black pepper over top if desired. Keep warm in a low oven (100–120°C / 210–250°F) while you finish the herb sauce and arrange platter.

Blend sauce

In a blender or food processor combine parsley, basil, chives, garlic, lemon juice, red wine vinegar, honey or maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse to chop, then with the motor running slowly drizzle in 1/2 cup olive oil until the sauce is smooth but still has some texture. Taste and adjust seasoning with more salt, lemon, or honey as needed.

Adjust consistency

If the sauce is too thick, thin with 1–2 teaspoons of water or more lemon juice to reach a pourable but herbaceous consistency suitable for drizzling.

Arrange the warm seared vegetables attractively on a large platter — alternate colors and shapes for visual interest. Spoon or drizzle the herb sauce over the vegetables, or serve the sauce on the side in a small bowl for dipping.

Scatter toasted pine nuts or chopped almonds and microgreens or baby arugula over the top if using. Finish with a light drizzle of olive oil (optional) and a final pinch of flaky salt.

Serve immediately while vegetables are warm. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly in a skillet or serve at room temperature.