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Fresh Grilled Vegetable Platter Recipe with Easy Vibrant Herb Oil

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A vibrant and refreshing grilled vegetable platter featuring a zesty herb oil made with fresh parsley, garlic, and lemon. Perfect as a light vegetarian centerpiece or a colorful side dish.

Ingredients

Scale
  • 1 large red bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 medium zucchini, sliced lengthwise into 1/4 inch thick strips
  • 1 medium yellow squash, sliced lengthwise into 1/4 inch thick strips
  • 1 red onion, cut into 1/2 inch thick rings
  • 8 oz cremini mushrooms, stems removed
  • 1 small eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, for brushing
  • Salt and black pepper, to taste
  • 1/2 cup fresh parsley leaves, packed (flat-leaf preferred)
  • 2 cloves garlic, minced finely
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt, to taste

Instructions

  1. Wash and dry all vegetables thoroughly. Slice the peppers into long strips, zucchini and squash lengthwise into about 1/4 inch thick strips, and the eggplant into 1/2 inch rounds. Cut the onion into thick rings and clean mushrooms by wiping them with a damp cloth.
  2. Place all vegetables in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and freshly ground black pepper. Toss gently to coat evenly.
  3. Heat the grill or grill pan to medium-high (around 375°F or 190°C).
  4. Arrange the vegetables in a single layer on the grill. Cook the peppers, zucchini, squash, onion, eggplant, and mushrooms for about 3-5 minutes per side, turning carefully with tongs. Mushrooms may require about 4 minutes total.
  5. While the vegetables grill, combine fresh parsley, minced garlic, lemon juice, lemon zest, red pepper flakes (if using), salt, and olive oil in a bowl or small food processor. Blend or whisk until vibrant green and well blended. Adjust salt or lemon juice to taste.
  6. Transfer grilled vegetables to a large serving platter. Drizzle the vibrant herb oil generously over the top. Serve immediately.

Notes

If you don’t have a grill, roast vegetables in a 425°F (220°C) oven until browned and tender, then toss with herb oil. Use fresh parsley for best flavor in the herb oil. Brush vegetables lightly with olive oil to prevent sticking and flare-ups. Prepare herb oil while vegetables grill to save time. Store grilled vegetables in an airtight container in the fridge for up to 3 days; keep herb oil separate.

Nutrition

Keywords: grilled vegetables, herb oil, vegetarian, vegan, gluten-free, summer recipe, healthy side dish, easy grilling

Find it online: https://tessierecipes.com/fresh-grilled-vegetable-platter-recipe-with-easy-vibrant-herb-oil/