Print
easy vegan grilled vegetable platter recipe (with cashew goddess sauce!) | 10 minutes to prep this easy vegan grilled vegetable platter recipe (with cashew goddess sauce!). the best vegan grilled recipe that EVERYONE will love! #playswellwithbutter #grilledvegetableplatter #grilledveggies #grilledvegetables #easygrilledvegetables #easyvegetarianrecipe #easyveganrecipe #dairyfree #plantbasedrecipes

easy vegan grilled vegetable platter recipe (with cashew goddess sauce!)


Description

10 minutes to prep this easy vegan grilled vegetable platter recipe (with cashew goddess sauce!). the best vegan grilled recipe that EVERYONE will love!


Scale

Ingredients

  • 16 ounces radishes, halved
  • 16 ounces mushrooms, halved
  • 2 bell peppers
  • 2 medium zucchini, ends trimmed & cut into ¼-inch planks lengthwise
  • 2 medium yellow squash, ends trimmed & cut into ¼-inch planks lengthwise
  • 1 bunch asparagus, ends trimmed
  • 2 avocados, halved & pitted
  • 23 tablespoons olive oil, divided
  • Kosher salt, to season
  • ground black pepper, to season
  • for serving: vegan green goddess sauce (below), fresh herbs of choice

for the vegan green goddess sauce:

  • 1 cup water
  • 1 cup roasted, unsalted cashews (see Recipe Notes)
  • 1 lemon, juiced
  • 2 cloves garlic, smashed
  • 1 cup basil leaves, packed (about 1.5 ounces)
  • ½ cup parsley leaves, packed

Instructions

  1. Light up the grill! Preheat your grill with two zones of heat, medium-high & medium. Place a grill basket over the medium heat zone. (Learn more about zone grilling here. Learn more about my go-to grilling equipment here.)
  2. Blend the vegan green goddess dressing/sauce: Add all listed ingredients to a high-speed blender. (Use of a blender will yield a creamier sauce than a food processor – highly recommend using a blender here!) Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  3. Grill the veggies: 
    1. Radishes: Add the halved radishes to a large bowl. Drizzle with olive oil, & season generously with Kosher salt & ground black pepper. Toss to coat. Add the radishes to the preheated grill basket over medium heat. Grill for 12-15 minutes, tossing occasionally until the radishes are fork tender. Remove from the grill & set aside. 
    2. Mushrooms: Once the radishes are out of the grill basket, grill the mushrooms. Add the halved mushrooms to the same bowl you used to season the radishes. Toss to coat in residual olive oil, seasoning with extra Kosher salt & ground black pepper as needed. Place the asparagus in the grill basket over medium heat, grilling for 8-10 minutes, tossing occasionally until softened & juicy. Remove from the grill & set aside. 
    3. Bell peppers: Meanwhile, grill the remaining veggies. Add the bell peppers (whole) to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra Kosher salt & ground black pepper as needed. Place the bell peppers over medium-high heat, grilling for 2-3 minutes per side until charred. Once charred, place the bell peppers in a bowl and cover with plastic wrap or a plate. Allow the peppers to steam for 5-10 minutes before carefully peeling the skin off the peppers (I like to do this under cold running water – there’s less mess!). Slice, discarding the seeds, & set aside. 
    4. Zucchini & squash: Add the sliced zucchini & yellow squash to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra Kosher salt & ground black pepper as needed. Place the sliced squash over medium-high heat, grilling for 4-5 minutes per side until charred. Remove from the grill & set aside. 
    5. Asparagus: Add the sliced trimmed asparagus to the same bowl you used to season the other veggies. Toss to coat in residual olive oil, seasoning with extra Kosher salt & ground black pepper as needed. Place the asparagus over medium-high heat, grilling for 2-3 minutes per side until charred. Remove from the grill & set aside. 
    6. Avocados: Coat the flesh-side of the avocado halves with olive oil, seasoning with a few generous pinches each Kosher salt & ground black pepper. Place the avocados over medium-high heat, grilling for 3-4 minutes until slightly charred. Remove from the grill & set aside. 
  4. Serve: Arrange all the grilled veggies on your favorite serving platter or board and serve with vegan green goddess dressing/sauce. Serve warm or cold. Enjoy!

Notes

  • To soak, or not to soak cashews: I’ve always had great success with cashews breaking down into a creamy & smooth consistency in my high-speed blender without any soaking. If you do not have a high-speed blender, you will want to soak your cashews in water for 12 hours or overnight to help them soften into a blendable texture. 
  • Category: appetizer, snack
  • Method: grill
  • Cuisine: American
shares