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Classic Grilled Spring Vegetables Platter

classic grilled spring vegetables platter - featured image
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A fresh, healthy, and delicious grilled vegetable platter featuring crisp-tender spring veggies with a smoky, slightly charred flavor perfect for BBQ sides or light dinners.

Ingredients

Scale
  • 1 bunch asparagus, trimmed
  • 12–15 baby carrots, peeled
  • 2 medium bell peppers, mixed colors, seeded and sliced into strips
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 small red onion, sliced into thick rings
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh herbs (thyme or rosemary), chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse all vegetables thoroughly. Trim woody ends off asparagus, peel and trim baby carrots, slice bell peppers into 1-inch-wide strips, cut zucchini lengthwise into 1/4-inch thick slices, and slice red onion into thick rings.
  2. In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped herbs, salt, pepper, and red pepper flakes if using.
  3. Add all prepared vegetables into the marinade bowl. Toss gently but thoroughly to coat evenly. Let sit for 10-15 minutes to allow flavors to seep in and lemon juice to tenderize veggies slightly.
  4. Preheat grill to medium-high heat (around 400°F).
  5. Place vegetables on grill basket or directly on grates if large enough, spreading in a single layer for even cooking. Use tongs to turn occasionally.
  6. Grill until tender and charred: asparagus and zucchini about 8-10 minutes, baby carrots up to 15 minutes (place in warmer spots), onions until translucent and slightly charred.
  7. Remove vegetables from grill and transfer to serving platter. Drizzle with extra lemon juice or olive oil and sprinkle with fresh herbs or flaky sea salt if desired.

Notes

Use a grill basket or skewers to prevent small veggies from falling through grates. Soak wooden skewers in water for 30 minutes before use. Avoid overcrowding the grill for even cooking. Marinate veggies for no longer than 20 minutes to prevent mushiness. Brush with olive oil during grilling if veggies dry out. Can be cooked indoors using a grill pan or broiler.

Nutrition

Keywords: grilled vegetables, spring vegetables, BBQ sides, healthy grilling, vegetarian, vegan, gluten-free

Find it online: https://pokirecipes.com/classic-grilled-spring-vegetables-platter-easy-recipe-for-perfect-bbq-sides/