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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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • 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
  • 2–3 tablespoons avocado oil
  • grilling vegetables of choice, such as:
    • 1 bunch asparagus, woody ends trimmed
    • 8–10 mini bell peppers (or 1 medium bell pepper, sliced into 4–5 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!) [gallery columns="2" size="full" ids="12132,12133"]
  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.

Equipment

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!

Find it online: https://playswellwithbutter.com/grilled-vegetable-platter-recipe/