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Fresh Grilled Vegetable Platter Recipe with Easy Creamy Aioli Dip

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A vibrant and flavorful grilled vegetable platter paired with a silky, garlicky creamy aioli dip. Quick and easy to prepare, perfect for any occasion.

Ingredients

  • Zucchini, sliced lengthwise
  • Red bell peppers, cut into large chunks
  • Yellow squash, sliced lengthwise
  • Portobello mushrooms, cleaned and stems removed
  • Asparagus spears, trimmed
  • Red onion, cut into thick rings
  • Mayonnaise (Hellmann’s recommended)
  • Garlic cloves, minced
  • Lemon juice or white wine vinegar
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Optional: smoked paprika
  • Optional: fresh herbs like parsley or basil

Instructions

  1. Wash and dry all the vegetables thoroughly. Slice zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut bell peppers into large chunks, removing seeds and membranes. Trim asparagus and cut red onion into thick rings. Clean mushrooms and remove stems.
  2. Place all veggies in a large mixing bowl. Drizzle 2 tablespoons of extra-virgin olive oil over them, sprinkle with salt and pepper to taste, and toss gently to coat. Let them sit for 5 minutes to absorb flavors.
  3. Preheat your grill or grill pan to about 400°F (205°C) for outdoor grills or medium-high on the stovetop. Preheating takes roughly 5-8 minutes.
  4. Place the veggies on the grill in a single layer. Cook zucchini and squash for about 3-4 minutes per side until tender with grill marks. Bell peppers and onions take about 5 minutes per side until softened with charred edges. Mushrooms need about 4-5 minutes per side, turning once. Asparagus cooks quickly—2-3 minutes per side until just tender but still crisp. Total grilling time is around 15-20 minutes.
  5. While veggies grill, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon lemon juice or white wine vinegar, 1 teaspoon olive oil, and salt and pepper to taste. Add a pinch of smoked paprika if desired. Adjust seasoning after tasting.
  6. Arrange grilled vegetables on a large platter, drizzle a little olive oil over them if desired, and serve alongside the creamy aioli dip. Garnish with fresh herbs if using. Serve immediately.

Notes

Do not overcrowd the grill to avoid steaming the vegetables. Use tongs to flip veggies to keep juices inside. Adjust garlic intensity in aioli to taste; roasting garlic mellows flavor. Aioli can be made up to 2 days ahead and stored in the fridge. If no grill is available, roast vegetables at 425°F for 20-25 minutes, turning halfway.

Nutrition

Keywords: grilled vegetables, aioli dip, healthy appetizer, easy grilling recipe, vegetarian, vegan option, summer recipe

Find it online: https://pokirecipes.com/fresh-grilled-vegetable-platter-recipe-with-easy-creamy-aioli-dip/