This Grilled Vegetable Platter recipe is going to make you look like a Grill Master- without much effort. It’s a great addition to your next cookout, whether you are cooking up a nice piece of meat or some plant based burgers, grilled vegetables are quite capable of stealing the show.
Why These Grilled Vegetables Are The Best
I’m here to tell you that you should never fire up your grill without searching your refrigerator for veggies to add to the party.
– Berbere spice brings bold, complex heat.
– Creamy yogurt sauce balances the smoky edges with a cooling, probiotic-rich finish.
– Root vegetables support digestion with fiber and essential minerals like potassium and manganese.
Ingredient Substitutions: Make Seasonal Swaps
This recipe is flexible and easy to customize depending on what’s in season:
Root Vegetables: Parsnips, celery root, beets
Leafy Greens: Broccoli, cabbage, cauliflower, bok choy, asparagus
Nightshades: Yellow squash, zucchini, tomato, eggplant
Dairy-free? Use this miso glaze instead of the yogurt sauce.
Grilled Vegetable Platter Tips & FAQ’s
- Why oil the vegetables after you grill them? Because oil can cause a grill flare up and that will add a bad flavor to the vegetables. Don’t worry- the vegetables will easily release from a clean grill when they are ready to be flipped.
- Don’t have a grill? Absolutely. Use your oven’s broiler. Place the veggies on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
- Can I use different vegetables? Absolutely. Most vegetables are great on the grill. Try bell peppers, red onion, cherry tomatoes, or any other vegetable that is in season.
- How do I know when they’re done? You’re looking for golden brown edges and fork-tender centers with a slight char.
Serving Suggestions
- Pair with Pan Roasted Chicken Thighs for a wholesome dinner
- Serve with this Healthy Spring Salad at your next cookout
- Add it to a vegetarian weeknight pasta with this Cauliflower Alfredo Sauce
Storage and Shelf Life
Store leftover grilled veggies in an airtight container in the fridge for up to 3–4 days. These grilled vegetables are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.
Final Thoughts
Grilled vegetables are a creative way to show off your grill skills. And if you can grill a piece of chicken, you can grill a vegetable. A solid spice blend and the subtle smoke from your grill can alchemize humble veggies into something that steals the show. Whether you’re a meat-lover or plant-based, this dish belongs at your next cookout.
Create a beautiful grilled veggie platter by serving the grilled vegetables with a yogurt sauce and fresh herbs. The smoky flavors of the vegetables pair well with the creamy tangy sauce. It creates the perfect side dish during grilling season or any time of the year!
Have you made this recipe yet? Let us know what your favorite vegetable was down in the comments.
Grilled Vegetable Platter
Special Equipment
- 1 charcoal or gas grill, cast iron griddle or skillet
Ingredients
- 1 bunch hakurei turnips
- 1 bunch baby carrots
- 1 bunch radishes
- 1/2 pound mushrooms such as lion's mane or oyster mushrooms
- 1 pint fingerling potatoes sweet potatoes or yukon golds
- 2 each whole onions pick your favorite, I love Vidalias
- 1 tablespoon Berbere spice
- sea salt to taste to taste
- freshly cracked black pepper to taste to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh herbs such as cilantro, parsley, dill, mint or carrot top leaves
- 1 cup yogurt sauce
Instructions
- Preheat a clean charcoal grill to 450˚.
- Prepare your vegetables. Remove the tops from the turnips, carrots and radishes and cut them in half lengthwise. Remove the root from the mushrooms and cut them into chunks about one and a half inches thick. Cut the potatoes in half and cut the onions into one and a half inch slices.
- Working in batches, add the vegetables to the grill and season with Berbere spice, sea salt and freshly cracked black pepper to taste.
- Flip the veggies after 4 to 5 minutes. Re-season the veggies and cook until tender and slightly charred, about 10 to 15 minutes total per batch. The vegetables will easily release from the grill grates once they are ready to be flipped over.
- Transfer the vegetables to a platter and drizzle the olive oil on top and garnish with the fresh herbs. Serve with the yogurt sauce on the side.
Notes
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/