Summer Grilled Vegetable Platter
There’s absolutely nothing better in the summer than celebrating the glorious ripeness the season has to offer. My Summer Grilled Vegetable Platter is simple in concept but incredibly delicious simply because every ingredient is at its prime! During grilled vegetables season, there’s little more you need to do than give them a little salt and get cooking! You will taste the sun-soaked, fresh deliciousness with every bite.
A Lovely Note from Teri
One of my longest-running summer traditions is my Wednesday morning trip to my favorite Farmers’ Market. The Green City Market in Lincoln Park has absolutely everything fresh and delicious! If you’ve been following me for some time, you’ll recognize some familiar faces from the Market, like Froggy, or Steve from Nichols Farms. Now that I spend my weekends in Michigan, Roy and I have created our own tradition and go to our local Farmers Market on Saturdays. Before heading out, Roy likes to ask me what I’d like to eat that weekend. In the summer, there’s nothing I want more than deliciously grilled, charred summer vegetables.
My Summer Grilled Vegetable Platter is quite easy to put together, and you can totally customize it to your preferences or what you have on hand! This grilled vegetable platter is like summer on a plate. One of my favorites is zucchini! It’s wonderful in my summer risotto or my delicious zucchini pie, but when perfectly ripened, it’s marvelous sliced into planks. Simply grill with the lightest brushing of olive oil and sea salt! Slice your zucchini into thicker slices so they don’t burn around the edges and take them off the grill when they’re golden brown. Remember that when cooking with an open flame it’s important to use the smallest amount of oil! Add only enough oil to prevent the food from sticking to the grill.
I also picked up some beautiful corn, peppers, and asparagus and finished the platter with my very popular Pistachio Pesto! You can serve the pesto in a small bowl or for a fun twist, add a dollop of the pesto onto the ends of the zucchini planks and roll them up into little rosettes. Your favorite eaters will be impressed with the festive presentation. Here’s a little tip when making grilled vegetable platters: always make extra. The leftovers will be delicious the next day! Use them in an easy stir fry, an omelette, or even a fantastic vegetable sandwich. This platter is hearty enough to serve as a vegetarian meal but can be served as a side dish along with a protein.
Ingredients
- Zucchini and yellow squash
- Extra-virgin olive oil or oil of choice
- Kosher salt
- Freshly ground black pepper
- Shishito peppers
- Banana pepper or small pepper of choice
- Asparagus
- Corn on the cob
- Snap peas or green beans
- Sungold tomatoes or other small ripe tomato
- Pistachio Pesto
How To Make This Summer Grilled Vegetable Platter
Turn on the grill to medium heat.
Place the zucchini on a baking sheet and use the 2 teaspoons of olive oil to brush both sides of the planks. Season with 2 teaspoons salt and 1 teaspoon black pepper, sprinkling just one side of the planks. Lay the seasoned zucchini planks on the grill for 3–4 minutes per side, until done. (You can also cook the planks on the stove; see directions below.) When done, remove the zucchini from the grill and set aside.
In a large bowl, toss the shishito peppers and banana peppers with 2 teaspoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. Grill the peppers for about 6 minutes (or more) to your desired doneness, flipping halfway through and ensuring they are charred a little bit. Remove the peppers from the heat and set aside.
Brush a light layer of olive oil on the asparagus and corn and sprinkle with a pinch of salt. Grill the asparagus and corn for 3–5 minutes per side, 6–10 minutes total, or to your desired doneness. The asparagus will cook in less time than the corn, about 3 minutes per side depending on the thickness. Keep an eye on the asparagus, and if you notice they’re starting to burn or become too soft after tossing, take them off the heat and set aside.
If you have a grill pan or grilling basket, snap peas are a great addition. The pan will keep the snap peas from falling through the grill grates! In a medium bowl, toss the snap peas with a teaspoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the snap peas to a grill pan and grill for 2 minutes, giving a toss halfway through. The snap peas should be lightly browned, but you can cook longer to your preferred doneness. Remove the snap peas from the grill and set aside.
Assemble a beautiful platter, arranging the zucchini planks, peppers, asparagus, corn, and snap peas in groups. Nestle the tomatoes among the grilled vegetables. Serve with Pistachio Pesto on the side or add a spoonful of the pesto onto the ends of a few zucchini planks and roll them up.
Variations and Storage
You can customize this platter however you want! I love to grill some knob or green onions and will sometimes grill a halved head of garlic. You could also consider serving with a small bowl of my Marinated Red Onions on the side, if you don’t have fresh onions to grill. They really are the ultimate Magic Elixir! Depending on the region or season, you could also consider grilling a sliced eggplant or bell pepper, potatoes, or mushrooms.
If you don’t have pistachio pesto on hand, consider serving this platter with a bright and zesty chimichurri! I have a delicious recipe for one with California green olives which will really take it over the top. You can also serve this with some plain store-bought hummus! You can even elevate the hummus by blending in some of your grilled peppers.
Store any leftovers in an air-tight container in the fridge for up to 3 days.
Check Out These Other Grilled Recipes
- Shrimp and Chorizo Mixed Grill
- Summer Steak and Grilled Corn Salad
- Crispy Grilled Brick Chicken
- Grilled Vegetable Salad
- Summer Grilled Shrimp Pasta
If you make this Summer Grilled Vegetable Platter, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun.
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Summer Grilled Vegetable Platter
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4-6 servings
Ingredients
- 3 medium zucchini, yellow or green (we like a mix), sliced into 1/4 -inch planks or cut into spears
- 3 tablespoons extra-virgin olive oil, or less
- Kosher salt
- Freshly ground black pepper
- 1 pound shishito peppers
- 2 cups banana pepper or small pepper of choice
- 1 pound asparagus
- 4 ears of corn
- 2 cups snap peas or green beans
- 1 cup sungold tomatoes
- Pistachio Pesto
Instructions
Turn on the grill to medium heat.
Place the zucchini on a baking sheet and use the 2 teaspoons of olive oil to brush both sides of the planks. Season with 2 teaspoons of salt and 1 teaspoon of black pepper to sprinkle one side of the planks with salt and pepper. Lay the zucchini planks on the grill and grill for 3–4 minutes per side, until done. (You can also cook the planks on the stove, see directions below.) When done, remove the zucchini from the grill and set aside.
In a large bowl, toss the shishito peppers and banana peppers with 2 teaspoons of olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the peppers to the grill for about 6 minutes or more until your desired doneness, flipping halfway through and ensuring they are charred a little bit. Remove the peppers from the heat and set aside.
Brush a light layer of olive oil on the asparagus and corn and sprinkle with a pinch of salt. Add the asparagus and corn to the grill and cook for 3–5 minutes per side, or 6–10 minutes total, or to your desired doneness. The asparagus will cook in less time than the corn, about 3 minutes per side depending on the thickness. Keep an eye on the asparagus and if you notice they’re starting to burn or become too soft after tossing, take them off the heat and set aside.
If you have a grill pan, snap peas are a great addition. In a medium bowl, toss the snap peas with a teaspoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the snap peas to a grill pan and grill for 2 minutes, giving a toss halfway through. The snap peas should be lightly browned but you can cook longer to your preferred doneness. Remove the snap peas from the grill and set aside.
Assemble a beautiful platter and arrange the zucchini planks, peppers, asparagus, corn, and snap peas in groups. Nestle the tomatoes among the grilled vegetables. Serve with Pistachio Pesto on the side or for a fun twist, add a spoonful of the pesto onto the ends of a few zucchini planks and roll them up.
Enjoy!
Notes
My grill is right next to my kitchen door so seasoning and prepping each vegetable is easy for me but you could definitely season and oil all of the vegetables at the beginning and get grilling!
Alternate stove top directions for the vegetables: If you don’t have an outdoor grill, you can also make this platter on the stove. Use the same cooking time but saute in a large pan in batches over medium until all done.
Additionally, I love grilling the corn on the cob but you can also cut the corn off the cob and sauté in a pan over the grill or on your stovetop with some fresh herbs and butter. Delicious!
Nutrition
- Serving Size:
- Calories: 493
- Sugar: 12.2 g
- Sodium: 246 mg
- Fat: 20.5 g
- Carbohydrates: 80.7 g
- Protein: 18.8 g
- Cholesterol: 0 mg
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Indulge in the vibrant flavors of summer with this mouthwatering grilled vegetable platter that transforms seasonal produce into a stunning culinary masterpiece!