Growing up in northwestern Pennsylvania, my family had a massive garden out back - and I mean massive! We had cherry tomato bushes that just kept producing, rows of summer squash, and zucchini. SO much zucchini. More zucchini than any family could ever dream of eating in one season, no matter how many loaves of zucchini bread you made or how many neighbors you tried to quietly leave some on the porch for.

By the time summer hit its stride, the garden was basically begging us to use it up, and grilling became the answer. Toss everything in a simple marinade, throw it on the grill, and suddenly you've got a colorful, smoky side dish that makes all that garden bounty disappear (in the best way). It's the kind of recipe that turns "what do I do with all this" into "can I have seconds, please?"

If your garden - or your grocery store produce section - has gotten a little out of hand, this one's for you!

Why You'll Love This

• It's a great way to use up garden vegetables before they take over your kitchen counter
• The balsamic marinade adds so much flavor with minimal effort
• It's colorful, healthy, and looks like you tried way harder than you did
• Perfect for cookouts, potlucks, or just an easy weeknight side
• You can prep it ahead of time and let the marinade do all the work

Ingredients

• ¼ cup olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pint cherry tomatoes
• 3 small carrots, sliced in half lengthwise
• 1 orange or yellow bell pepper, cut into strips
• 1 summer squash, cut into ½ inch slices
• 1 zucchini, cut into ½ inch slices
• 1 medium red onion, cut into wedges

Tools Needed

• Measuring cups and spoons
• Cutting board
• Knife
• Large bowl
• Silicone spoon
• Grill tray

Directions

Start the grill and cut your veggies.

Prepare the marinade in a small bowl, whisking well to combine the olive oil, balsamic vinegar, lemon juice, garlic powder, dried basil, salt, and pepper.

Pour half the marinade into a large bowl, add the veggies, and toss to coat. Cover and marinate for 1 ½ hours at room temperature. (Or use a gallon ziplock bag for easy cleanup and even coating!)

Arrange the veggies on a grilling tray and grill on medium heat for 12 minutes, or until tender, flipping halfway through cooking.

Transfer the cooked veggies to a serving platter and drizzle the remaining marinade over them before serving.

Tara's Tips

• Cut your veggies in similar sizes so everything cooks evenly - nobody wants a raw zucchini chunk next to a charred tomato
• If you're working with garden zucchini (and let's be honest, there's always extra), this recipe is endlessly forgiving - toss in as much as you've got
• No grill tray? A foil packet with holes poked in it works in a pinch
• This platter is just as good at room temperature, so it's a great make-ahead option for parties

Serving Ideas

This grilled veggie platter pairs beautifully with just about anything off the grill - burgers, chicken, steak, you name it. For a full cookout spread, serve it alongside Cowboy Pasta Salad or Cold Crab Salad for a colorful, crowd-pleasing table that covers all the bases.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Enjoy cold, at room temperature, or reheated - all are delicious!

Yield: 6

Grilled Veggie Platter

Print

Colorful, healthy, and perfect for using up garden veggies. Easy, pretty, and always a hit at parties and BBQs!

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 2 hours

Total Time 2 hours 27 minutes

Ingredients

• ¼ cup olive oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pint cherry tomatoes
• 3 small carrots, sliced in half lengthwise
• 1 orange or yellow bell pepper, cut into strips
• 1 summer squash, cut into ½ inch slices
• 1 zucchini, cut into ½ inch slices
• 1 medium red onion, cut into wedges

Instructions

1. Start the grill and cut your veggies.
2. Prepare the marinade in a small bowl; whisk well to combine.
3. Pour half the marinade into a marge bowl, add the veggies and toss to coat. Cover and marinate for 1 ½ hours at room temperature. Or, just use a gallon ziplock for easier cleanup and better coating of the veggies.
4. Arrange the veggies on a grilling tray and grill on medium heat for 12 minutes, or until tender. Flip the veggies half way through cooking.
5. Transfer the cooked veggies to a marge plate for tray and drizzle the remaining marinade over them to serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 200mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 2g

This one's for every garden that got a little out of control, every zucchini that needed a purpose, and every summer cookout where the veggie tray actually got eaten first. Enjoy!