Easy Grilled Vegetable Platter with Chimichurri Sauce (Vegan)

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With an abundance of colorful grilled veggies like asparagus, bell peppers, broccolini, sweet potato, tomatoes, & zucchini (or any of your other seasonal favorites!), this Easy Grilled Vegetable Platter with Chimichurri is summer on a plate! Serve the perfectly charred veggies with a bright + zippy homemade chimichurri sauce to add extra veggie-goodness to any summer meal. This grilled veg platter is an irresistible appetizer or side dish, perfect for summer entertaining!

Naturally vegetarian, vegan, & dairy-free.

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Grilled veggies including grilled cherry tomato skewers, grilled broccolini, grilled zucchini spears, grilled onion, grilled bell peppers, grilled sweet potatoes, & grilled asparagus are arranged on a round wooden cutting board for serving. The grilled veggies are garnished with fresh herbs & surround a small white bowl of chimichurri sauce for dipping that also rests on the cutting board. A white ceramic plate filled with grilled bread, three small glasses of white wine, fresh basil & herbs, a blue & white linen napkin surround the cutting board. All serving ware sits on top of a blue & white marbled surface.

A Summer Party Showstopper: An Easy Grilled Vegetable Platter!

While vegetables may not be the first thing you think of when it comes to grilling season, I totally think they should be. They’re my absolute favorite thing to grill. Not only are summer veggies abundant, feel-good, & absolutely beautiful, prepping them is super low-effort since they’re at the peak of their growing season.

TL;DR? ⇢ As far as summer side dishes go, you simply can’t beat a beautiful grilled vegetable platter!

This grilled vegetable platter recipe is a staple at the PWWB House. If you ever find yourself at one of our backyard summer parties, I guarantee you’ll be greeted with a colorful & happy grilled veggie platter. Even the meat-loving guys who come to our summer parties end up passing on the platter of grilled wings to grab a second serving of grilled veggies (which, of course, I’m totally obsessed with! 🥰). 

The secret to a crave-worthy grilled vegetable platter is two-fold:

  1. Grill the veggies perfectly – A technique that’s seriously easy to master! The grill adds irresistible charred flavor to veggies that simply can’t be replicated by sautéing or roasting them.
  2. Serve them alongside a light & herbaceous sauce. Pesto sauce or green goddess dip are always safe bets, but I love homemade chimichurri, which adds bright & vibrant flavor to anything it touches. It’s the perfect pair for grilled veggies!
A close up for grilled veggies arranged on top of a round wooden cutting board. The close up includes grilled onion, grilled sweet potatoes, grilled tomato skewers, grilled zucchini, & grilled broccolini garnished with fresh herbs. The veggies are arranged around a small white bowl of chimichurri sauce for dipping that also sits on top of the cutting board. The wooden cutting board sits on top of a blue & white marbled surface.

Grilled Vegetable Platter Recipe Highlights

I have a feeling you’re going to be obsessed with grilled veggie platters this summer because they’re…

  • A SEASONAL SHOWCASE. Grilling is a beautiful way to make seasonal summer veggies the superstars. Eating in-season also celebrates veggies at their most delicious peak flavor.
  • A PARTY PREP LIFESAVER. Summer veggies are a cost-effective way to easily feed a big crowd. A grilled vegetable platter is also super meal-prep friendly, simple to whip up, & great served hot or at room temp – doesn’t get better than that!
  • THE PERFECT SHAREABLE. This grilled vegetable platter does double duty as a show-stopping party table centerpiece. Guests love picking & choosing their favorite veggies from the platter. Whether they’re vegan, dairy-free, or gluten-free, a grilled veggie platter is something that everyone can enjoy.

Even the biggest meat-lovers can’t resist a stunning platter of grilled veggies! 😉 ♡ Read on to learn more about how to make an Easy Grilled Vegetable Platter with Chimmichurri, or jump straight to the recipe & get grilling!

Go-To Veggies for a Beautiful Grilled Veg Platter

You can truly grill almost any vegetable! I have my favorites, of course, but the options are seriously endless here. Most vegetables will work on the grill thanks to the use of heat zones, but they may require different cooking times (just like when you roast or sauté them!). Keep this in mind when selecting the veggies for your grilled veg platter.

Grilled vegetable platter ingredients arranged on a white & blue-gray marble surface - cherry tomatoes, sweet potatoes, broccolini, asparagus, red onion, zucchini, yellow squash, & sweet peppers. A pairing knife rests on the surface next to the ingredients.

Note: Full ingredients list & measurements provided in the Recipe Card, below.

This grilled vegetable platter recipe makes use of…

  • Asparagus – One of my favorite veggies to grill! Be sure to trim the woody ends of the asparagus for perfectly tender spears.
  • Mini bell peppers – Mini versions are extra cute & extra convenient here – just grill them up whole! (You can also grill bell peppers – just slice them into large flat planks.)
  • Broccolini – Give the ends of the broccolini stalks a tiny trim before grilling them. Then enjoy as the delicate broccolini florets get extra charred & crisp on the grill.
  • Red onion – I’m obsessed with how the grill brings out an onion’s beautiful natural sweetness. Peel the onion & quarter lengthwise, keeping the ends intact so the onion doesn’t fall apart as it grills.
  • Sweet potato – While it’s your call whether to peel your sweet potato, do make sure to cut the potato into rounds or planks (rather than long slices) to help prevent the pieces from falling through the grill grates.
  • Grape or cherry tomatoes – Summer’s little superstars! I highly recommend skewering the tomatoes to make grilling way easier.
  • Zucchini – Trim the ends of each squash & then quarter the zucchini lengthwise. Feel free to use any other summer squash you may prefer – there’s always plenty of squash options this time of year!

How to Grill Vegetables for an Irresistible Summer Platter

The secret to grilling veggies beautifully – because mushy or burned veggies are such a bummer! – is a solid technique on the grill. Here’s everything you need to know to make the perfect grilled vegetable platter!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

1

Grill prep. Light the grill for medium-high direct heat grilling (about 450-500 degrees F). Medium-high heat is great for grilling veggies – they quickly cook to tender with glorious charred grill marks. This tender-yet-crisp balance is exactly what we’re after! Feeling unsure? ⇢ Set up 2 zones of heat, 1 with a high flame & a 2nd with a gentler flame. Different veggies use different grilling temperatures based on how thick or thin they are, so creating different heat zones helps ensure each type of veggie cooks properly.

2

Veggie prep. Chop & slice the veggies for grilling (refer to the Recipe Card below or check out our A-Z Grilled Veggie Guide for more guidance). Drizzle in a high smoke point oil & season generously. Prep Tips! ⇢ It’s always best to cut the vegetables bigger so they sit nicely atop the grill. If you chop them into smaller pieces, they’re more likely to fall through the grill grates as you turn them. Slice each type of veggie into uniform thickness so they cook evenly. I also love to prep the veggies on a small rimmed baking sheet. It makes it easier to season everything evenly, plus the sheet is easy to grab & carry to your grilling area.

3

Grill the vegetables. Toss the seasoned vegetables directly on the grill. Rather than adding all the veggies at once, start with the heartier veggies that take longer to cook & add the others as you go, which helps ensure everything finishes cooking at the same time. For this grilled vegetable platter recipe, start with the onions & sweet potatoes → adding bell peppers, broccolini, & zucchini → & finishing with cherry tomatoes. Remember! ⇢ Don’t forget about heat zones! If the vegetables are charred but still need to cook a bit longer to be tender throughout, move them around to a more gentle heat. Try not to overcrowd the grill & work in batches if you need to, cooking the veggies until they are slightly softened with beautifully crisp grill marks.

Meal Prep Tip!

The most time-consuming part of this grilled vegetable platter recipe is washing & slicing the veggies. Taking the extra 20 minutes to prep each vegetable in advance is so helpful when it comes time to light the grill.

*More Grilling Tips & Tricks

Grilling doesn’t have to be complicated or intimidating, we’ll show you how!

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Let’s make this your best grilling season yet! 🙌🏼 🔥

Easy Chimichurri Sauce – The Perfect Pairing for Vegan Grilled Veggies

I love serving a grilled veggie platter with an epic sauce to dip into. My tried & true chimichurri sauce is the perfect pairing!

What you need…

  • Fresh herbs – Fresh cilantro, parsley, & oregano are an amazing herbaceous combo. Cilantro provides a warm, slightly spicy flavor while parsley & oregano both add clean & peppery notes. You can use both the leaves & stems of the cilantro & parsley for ease & minimal waste.
  • Lemon – Both the lemon zest & juice add a beautiful brightness to the chimichurri sauce.
  • Aromatics – Two everyday essentials: fresh garlic & crushed red pepper flakes for a bit of heat.
  • Olive oil – This healthy fat balances out the bold ingredients & carries the fresh flavors in this sauce while creating a creamy texture.
  • Red wine vinegar – Adds a touch of tang to this otherwise earthy, lemony, & garlicky sauce.

What you’ll do… Prepping chimichurri sauce is as easy as pulsing all the ingredients in a food processor. It’s ready in a few minutes, tops! You can prep the chimichurri up to 1 week in advance to make your grilled vegetable platter come together that much quicker at party time.

* Bonus Recipe!

My other favorite dip for a grilled veg platter is a light & herby green goddess sauce. The original version of our grilled vegetable platter recipe included a dairy-free & vegan version of this classic dressing. Find the details for green goddess dressing in the Recipe Notes, below.

An angled shot of grilled veggies arranged on top of a round wooden cutting board. The grilled veggies include grilled onion, grilled tomato skewers, grilled asparagus, grilled sweet potatoes, & grilled bell peppers. The grilled veggies are garnished with fresh herbs & surround a small white bowl of chimichurri sauce for dipping that also rests on the cutting board. A white ceramic plate filled with grilled bread sits in the background and a small portion of a blue & white linen napkin rests in the foreground. All serving ware sits on top of a blue & white marbled surface.

Eat the Rainbow! Serving A Stunning Grilled Vegetable Platter 🌈

My favorite way to serve up grilled veggies is platter-style. A grilled vegetable platter is a beautiful & irresistible welcome to the table – the perfect colorful centerpiece for any summer party. (Edible centerpieces are the best centerpieces! 🥰)

To build the platter, arrange the grilled vegetables any way you’d like on a beautiful platter or big board, leaving room for an easily dippable bowl of chimichurri. This grilled vegetable platter recipe is delicious served hot off the grill or warm at room temperature. You don’t have to worry about timing your grilling perfectly for serving – if the veggies rest for a while, that’s totally okay!

Serve alongside a plate of crusty grilled bread, then enjoy as your guests pick & choose the veggies they love most & dip them into the chimichurri as the night goes on.

I can’t wait for you to try this Easy Grilled Vegetable Platter with Chimichurri! It’s healthy, colorful, & always such a hit – a summer entertaining trifecta! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Ready for Backyard BBQ Season? ⇢ You’re in the right place! Be sure to add our Grilled Peach & Burrata Salad with Prosciutto, Grilled Pizza, or Perfectly Grilled Chicken Wings to your next summer party menu! ♡ Happy grilling!

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Grilled veggies including grilled cherry tomato skewers, grilled broccolini, grilled zucchini spears, grilled onion, grilled bell peppers, grilled sweet potatoes, & grilled asparagus are arranged on a round wooden cutting board for serving. The grilled veggies are garnished with fresh herbs & surround a small white bowl of chimichurri sauce for dipping that also rests on the cutting board. A white ceramic plate filled with grilled bread, three small glasses of white wine, fresh basil & herbs, a blue & white linen napkin surround the cutting board. All serving ware sits on top of a blue & white marbled surface.

Easy Grilled Vegetable Platter with Chimichurri (Vegan)

  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: serves 6-8 1x
  • Category: Side Dish, Appetizer Recipe
  • Method: Grilling & Smoking
  • Cuisine: American
  • Diet: Vegan

Description

With an abundance of colorful grilled veggies like asparagus, bell peppers, broccolini, sweet potato, tomatoes, & zucchini (or any of your other seasonal favorites!), this Easy Grilled Vegetable Platter with Chimichurri is summer on a plate!

Serve the perfectly charred veggies with a bright + zippy homemade chimichurri sauce to add extra veggie-goodness to any summer meal. This grilled veg platter is an irresistible appetizer or side dish, perfect for summer entertaining! Naturally vegetarian, vegan, & dairy-free.


Ingredients

Scale
  • 23 tablespoons avocado oil
  • grilling vegetables of choice, such as:
    • 1 bunch asparagus, woody ends trimmed
    • 810 mini bell peppers (or 1 medium bell pepper, sliced into 45 flat planks)
    • 1 bunch broccolini, ends trimmed
    • 1 large red onion, peeled & quartered lengthwise with ends in tact
    • 1 medium sweet potato, peeled as desired & sliced into ¼-inch rounds
    • 1 medium zucchini, ends trimmed & quartered lengthwise
    • 8 ounces grape or cherry tomatoes, skewered for grilling
  • kosher salt & ground black pepper, to season
  • for serving, as desired: chimichurri sauce (below), grilled bread, fresh basil, fresh oregano, fresh thyme, etc.

for the chimichurri sauce:

  • 1/4 cup packed cilantro leaves & tender stems
  • 1/4 cup packed parsley leaves & tender stems
  • 1 heaping tablespoon packed fresh oregano leaves
  • 1/2 lemon, zested & juiced
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakeGrilled vegetable platter ingredients arranged on a white & blue-gray marble surface - cherry tomatoes, sweet potatoes, broccolini, asparagus, red onion, zucchini, yellow squash, & sweet peppers. A pairing knife rests on the surface next to the ingredients.

Instructions

  1. Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F.Weber Genesis II Propane Grill on a deck.
  2. Prepare the vegetables for the grill: Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, & zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)Fresh & raw grilled vegetables, including grilled tomato skewers, grilled red onion, grilled sweet potato, grilled broccolini, grilled bell peppers, grilled zucchini, & grilled asparagus, are seasoned with avocado oil, kosher salt, & ground black pepper & arranged on an aluminum baking sheet. The baking sheet sits on top of a blue & white marble surface.
  3. Prep the chimichurri sauce: Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week. (Learn more about this Chimichurri Sauce recipe!)
  4. Grill the vegetables: Place the seasoned vegetables directly on the grill grates. For long, thin vegetables & skewers, like asparagus & zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened & charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, & zucchini will grill in 3-4 minutes per side. Onions & sweet potatoes will grill in 4-5 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)A straight on shot of a variety of grilled veggies including grilled broccolini, grilled asparagus, grilled cauliflower, grilled zucchini, grilled onion, & grilled peppers that are being grilled on gas grill grates. Many of the veggies have grill marks on them after being flipped to the other side.
  5. Serve: Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!Grilled veggies including grilled cherry tomato skewers, grilled broccolini, grilled zucchini spears, grilled onion, grilled bell peppers, grilled sweet potatoes, & grilled asparagus are arranged on a round wooden cutting board for serving. The grilled veggies are garnished with fresh herbs & surround a small white bowl of chimichurri sauce for dipping that also rests on the cutting board. A white ceramic plate filled with grilled bread, three small glasses of white wine, fresh basil & herbs, a blue & white linen napkin surround the cutting board. All serving ware sits on top of a blue & white marbled surface.


Notes

  • Storage: Leftover grilled vegetables will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave until warmed through or enjoy cold. Personally, I love chopping up leftover grilled veggies & tossing them into an epic salad. Leftover chimichurri will keep, stored in an airtight container in the refrigerator, for up to 1 week.
  • 20-Minute Meal Prep: Nearly all of the active prep work for this grilled vegetable platter comes from preparing the veggies for the grill & prepping the chimichurri sauce. Prep either or both in advance for a great head start on your grilled veggie platter – it takes 20 minutes, tops:
    • Prep the veggies for grilling as noted in the Ingredients List, above. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active prep)
    • Prep the chimichurri according to Step 3 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 1 week. (10 minutes active prep)
  • Note: This recipe has been updated since its original publish in May 2019. I’m particularly fond of serving grilled veggies with chimichurri sauce, but if you are looking for creamy green goddess sauce included in the original recipe, click here to download a printable version!

Keywords: grilled vegetable platter, easy entertaining recipe, vegan grilling recipes

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

Ready to Hit the Grill?

If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips & tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.

All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling & Smoking recipes.

& lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, & we have so much fun on Instagram!

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 4.30.22
    Sabrina said:

    great idea, never used chimichurri with grilled vegetables before but makes a lot of sense, and it’s definitely not ranch dressing, my default pairing, so thank you for helping me find a new way to eat them!

    • 4.30.22
      Erin @ Plays Well With Butter said:

      Hi Sabrina! Totally understand loving ranch too 🙂 but so glad to introduce something new too! We love a bright & zippy chimichurri – hope you give it a try soon!

  2. 10.24.21
    Sam said:

    I know this is supposed to be for grilling, but could you make this in the oven instead? 😬 If so, how would you change the time?

    • 10.31.21
      Erin @ Plays Well With Butter said:

      Hi Sam! Altering this recipe for the oven would be quite different – if you have certain vegetables that we include in our platter that you’d like to cook in the oven, we’d recommend searching for a roasted vegetable recipe. Best of luck!!

  3. 4.4.20

    Of all the BBQ veggie recipes I have tried, this one is my favorite

    • 4.8.20
      jess said:

      I’m so glad to hear it, Steven! I couldn’t agree more. =)

  4. 11.12.19
    Emily said:

    Yummy! This is our summer go to. Farmers market then grill. Thanks for the tip to grill avocado-so good!

    • 1.17.20
      jess said:

      Isn’t it the best?! So glad you love it – dreaming of summer now! =)

  5. 7.1.19
    Suzi said:

    you mention in ingredients list, roasted cashews. see notes… notes mention soaking raw nuts? what do you suggest?!! looks perfect by the way!! YUM!

    • 7.2.19
      jess said:

      hey suzi! great question. i buy my cashews roasted & unsalted from the store. roasting always brings out a little extra flavor in nuts – you can even do this on a skillet on the stove quickly. because i use a high-speed blender i don’t find it necessary to soak cashews because the blender is capable of breaking them down really well. if you don’t have a high-speed blender, you may want to soak your cashews overnight to make sure they’re soft enough to break down – if you’re going that route, i’d probably skip roasting. does that help?

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Jess of Plays Well With Butter stands on a deck behind a stainless steel Weber Genesis II propane grill. In the background, a blossoming tree & a house with beige siding.