On today’s grilling agenda? Grilled veggies. ALL of the grilled veggies!!!

Can’t wait to hit the grill? Be sure to check out our 3rd Annual PWWB Grilling Series, created to help you grill more confidently & deliciously all summer long!

This Easy Grilled Vegetable Platter is a Total Showstopper at Any Summer Party!

this Recipe for Later!

Since launching Let’s Grill, Girls!, the biggest FAQ I’ve gotten is, “what’s your absolute FAVE thing to grill??”

& friends? You’re lookin’ at it! My absolute fave thing to grill during the summer months is veggies. Boatloads of them!

Whether we are throwing some burgers on the grill & need a healthy side dish for a quick weeknight dinner, or whipping up an easy vegetarian dinner, grilled veggies are my faaavorite. The grill adds an addictive charred flavor to veggies that you simply can’t replicate when you sauté or roast them.

Pure summertime magic.

One of my absolute favorite ways to serve up grilled veggies is platter style, the perfect colorful centerpiece for any summer party! (because edible centerpieces = the best centerpieces, right??)

Truly, if you ever came to one of our backyard parties during the summer months, I can almost guarantee you’d be greeted with a colorful & happy grilled vegetable platter. It’s a summer staple at our house.

As the hostess, I’m obsessed with serving up a grilled veggie platter because…

• It’s a cost-effective snack that’ll feed a crowd easily!
• It’s a party prep lifesaver since you can serve it warm, room temperature, or cold. 
• It’s totally inclusive – this particular recipe is vegan, dairy-free & gluten-free. you can serve it up to any of your party guests with confidence that you’ll have something for everyone. 

Plus! It’s always a crowd favorite. I promise! A grilled veggie platter may seem like a little bit of an underdog amongst a party smorgasbord with crave-worthy dips & pasta salads galore, but I’m telling you – without fail, as our parties go on & people start grazing on snacks, the grilled veggie platter is always the first to go. Every single time!

The secret to an addictive grilled vegetable platter, the kind of thing that’ll have people asking you, “how did you make those grilled veggies taste so good?!”, lies in properly grilling your veggies & serving them up with a creamy, dreamy sauce. This post will walk you through both of those factors, so keep on reading for the perfect grilled veggies. After all, life’s too short for bad veggies!

Which Vegetables Can You Grill?

You can grill almost any vegetable! I certainly have my favorite vegetables that can be grilled, but with the use of heat zones & a good grill basket, most vegetables on the grill will work. They take different cooking times, just like they would roasted or sautéed, too.

For this grilled vegetables recipe, we’re using: 

• radishes
• mushrooms
• bell peppers
• zucchini
• yellow squash
• asparagus
• avocados

Be sure to see the recipe card below for exact preparations & grilled vegetable cooking times! 

How to Make Grilled Vegetables:

I know lots of people are intimidated of grilling veggies, but once you get the hang of it, it really couldn’t be easier to make grilled vegetables! The secret to successfully grilling veggies – so they don’t get mushy or burn to a crisp – lies in proper technique. 

To make this grilled vegetable platter, you’ll need to…

• Light your grill, setting it up with a couple of different heat zones. It may seem fussy, but based on how delicate or hearty your veggies are, or how thin or thick, you will need to use different grilling temperatures to ensure each type of veggie gets properly cooked. 
• Similarly, you’ll want to preheat a grill basket. Grill baskets make life so much easier when you’re handling smaller veggies that can easily fall through the grates of the grill, like radishes or mushrooms. 
• Grill away! See the recipe card below for exact preparations & grilled vegetable cooking times, & be sure to work in batches so you don’t overcrowd your grill (causing the veggies to steam instead of charring up properly). It’ll take some patience, especially if you’re grilling up veggies for an entire platter, but it’s the perfect time to enjoy the summer weather & sip on some rosé…

How to Serve this Easy Grilled Vegetable Platter Recipe:

Grilled vegetables are delicious all on their own, but you know we have to elevate things a bit. What better way to do it than with a Vegan Green Goddess Dressing/Sauce. It definitely makes this the best grilled vegetables recipe.

The fresh herbs are bright & flavorful (I like a combination of basil + parsley, but you can play with this a bit) & the cashews make it incredibly creamy – no dairy or mayo needed! Also, it takes 5 minutes, so it’s incredibly easy.

And beyond the green goddess sauce? It’s the PERFECT recipe for summer entertaining. You can serve it either hot, room temp or cold so it’s a great make-ahead dish. 

Other Vegan Grilled Recipes You’ll Love: 

Vegetables may not be the first thing you think of when it comes to grilling recipes, but I think they should be! This recipe is vegetarian, dairy-free, & vegan. So you can serve it without worrying about anyone being allergic or having dietary preferences that would exclude them from enjoying. I’m all about inclusivity – meals & summer parties most definitely included. 

I’ve got a few more vegan grill recipes coming up for Let’s Grill, Girls! Series on PWWB, but if you’re after some more vegan recipes, try some of these favorites: 

• Grilled veggie burrito bowls {the perfect way to use up any leftover grilled vegetables!}
• Easy roasted sweet potato & cauliflower vegan tacos {vegan, dairy-free}
• Lemony basil creamy vegan pasta {vegan, dairy-free}
• Vegan taco salad {vegan, dairy-free}
• Homemade coffee chai cashew butter {vegan, dairy-free}
• Creamy salsa verde {vegan, dairy-free}

Easy Vegan Grilled Vegetable Platter Recipe (with Cashew Goddess Sauce!)

★★★★★ 5 from 2 reviews

• Author: Jess Larson
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: serves 6–8 1x
• Category: appetizer, snack
• Method: grill
• Cuisine: American

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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!

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Ingredients

Scale 1x2x3x

• 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
• 2–3 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

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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!

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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. 

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