Grilled Vegetable Platter Recipe

Wash and cut

Wash all vegetables. Halve baby potatoes. Remove stems from portobellos and wipe caps with a damp cloth. Slice zucchini lengthwise into 1/4" planks. Cut eggplant into 1/2" rounds. Trim woody ends from asparagus. Leave tomatoes whole or halve if large.

Parboil potatoes: place halved potatoes in a pot, cover with cold salted water, bring to a simmer and cook 8–10 minutes until just tender; drain and pat dry. Parboiling helps them roast through on the grill.

In a bowl, whisk together 1 cup Greek yogurt, 3 tbs harissa paste, 2 tbs olive oil, 1 tbs lemon juice, and minced garlic. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more harissa for heat or more yogurt to mellow. Refrigerate until serving.

In a large bowl, combine 4 tbs olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the parboiled potatoes, portobello caps, zucchini slices, eggplant rounds, padrón peppers, asparagus, and tomatoes. Toss gently to coat evenly. For portobellos, brush both sides with the mixture; for asparagus and peppers, ensure a light coating.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates or use a grill basket to prevent smaller items from falling through.

Start grilling potatoes first: place cut-side down on the grill and cook 6–8 minutes until grill marks form and they start to crisp. Turn and cook another 4–6 minutes until tender and golden. Remove to a platter and keep warm.

Grill portobello caps gill-side up first for 4 minutes to allow juices to release, then flip and grill 3–4 minutes more until tender and slightly charred. Grill eggplant slices 3–4 minutes per side until softened and charred. Grill zucchini slices 2–3 minutes per side until tender. Grill padrón peppers 2–3 minutes total, shaking frequently to blister all sides. Grill asparagus 3–5 minutes, turning occasionally until charred but still slightly crisp. Tomatoes: if halved, grill cut-side down 2–3 minutes to warm and develop char; if whole, grill carefully 3–4 minutes per side until softened and blistered.

As each vegetable finishes, transfer to the serving platter in groups (potatoes, mushrooms, eggplant, zucchini, peppers, asparagus, tomatoes).

Spoon dollops of the harissa yogurt on and around the vegetables or serve in a bowl for guests to dip. Sprinkle 3/4 cup crumbled feta evenly over the warm vegetables so it softens slightly. Scatter 2 tbs chopped fresh parsley over the platter. Add lemon wedges on the side for squeezing.

Optional finishing drizzle: if desired, whisk 1 tbs olive oil with a pinch of salt and a squeeze of lemon and drizzle lightly over the platter to brighten flavors.

Serve warm or at room temperature as a shared starter or side. Recommend pairing with crusty bread to scoop the sauce and softened veggies.