Grilled Vegetable Platter Recipe

Zucchini: A versatile summer squash that grills beautifully, adding a slightly sweet and mild flavor to the platter.

Red bell pepper: Adds a sweet and slightly smoky flavor when grilled, along with a pop of bright red color.

Yellow bell pepper: Similar to the red bell pepper, it provides a sweet taste and vibrant yellow hue to the dish.

Red onion: When grilled, red onions become tender and slightly caramelized, adding a mild sweetness to the platter.

Olive oil: Used to coat the vegetables, helping them to cook evenly and preventing them from sticking to the grill.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and depth to the grilled vegetables.

To achieve perfectly grilled vegetables, ensure that your zucchini, red bell pepper, yellow bell pepper, and red onion slices are cut uniformly. This helps them cook evenly on the grill. Also, avoid overcrowding the grill; give each piece enough space to get those beautiful grill marks and to cook thoroughly.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be grilled to achieve a comparable flavor profile.

• red bell pepper - Substitute with green bell pepper: Green bell peppers offer a slightly more bitter taste but still provide the necessary crunch and color.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and vibrant color, making them an excellent alternative.

• red onion - Substitute with yellow onion: Yellow onions can be grilled to bring out their natural sweetness, similar to red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling vegetables.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used to season grilled vegetables similarly to black pepper.

• Allow the grilled vegetables to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled vegetables into an airtight container. If you have multiple layers of vegetables, place a sheet of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The grilled vegetables will stay fresh for up to 3-4 days.
• For freezing, spread the cooled vegetables in a single layer on a baking sheet lined with parchment paper. This prevents them from clumping together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the vegetables are frozen solid.
• Once frozen, transfer the vegetables into a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
• For added flavor, drizzle the reheated vegetables with a bit more olive oil and a sprinkle of fresh herbs like basil or parsley before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled vegetables on a baking sheet in a single layer. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the vegetables and sauté for 5-7 minutes, stirring occasionally, until they are heated evenly.

• Microwave Method: Place the vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until the vegetables are hot.

• Grill Method: Preheat your grill to medium heat. Place the vegetables back on the grill for 3-5 minutes, turning occasionally, until they are heated through and have fresh grill marks.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the vegetables in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through, until the vegetables are warm and slightly crispy.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving those beautiful grill marks on your vegetables.

• Large bowl: Used for tossing the sliced vegetables with olive oil, salt, and black pepper to ensure even coating.

• Tongs: Essential for turning the vegetables on the grill to ensure they cook evenly and develop grill marks.

• Cutting board: A flat surface used for slicing the zucchini, bell peppers, and red onion safely and efficiently.

• Chef's knife: A sharp knife used for slicing the vegetables into uniform pieces for even cooking.

• Platter: A large, flat dish used for arranging and serving the grilled vegetables once they are cooked.

• Measuring spoons: Used for accurately measuring the olive oil, salt, and black pepper to season the vegetables properly.

Prep in advance: Slice all vegetables the night before and store them in an airtight container in the fridge.

Use a grill basket: A grill basket can help keep smaller pieces from falling through the grates and makes turning easier.

Batch grilling: Grill extra vegetables to use in other meals throughout the week, saving time on future meal prep.

Preheat properly: Make sure the grill is fully preheated to medium-high heat before adding the vegetables to ensure even cooking.

Season evenly: Toss vegetables in a large bowl with olive oil, salt, and black pepper to ensure they are evenly coated.