Grilling Recipes: Balsamic Veggie Platter
Brighten up your grilling routine with a colorful Balsamic Veggie Platter. Zucchini, bell pepper, cherry tomatoes, and mushrooms are tossed in olive oil and balsamic, then grilled to perfection and garnished with fresh basil.
Brighten up your dining experience with this easy and flavorful Balsamic Veggie Platter. Ideal for busy weeknights, this dish combines a variety of seasonal vegetables grilled to perfection and drizzled with a tangy balsamic glaze.
Balsamic Veggie Platter Uniqueness
- Colorful and nutritious assortment of seasonal vegetables.
- Quick to prepare, making it perfect for weeknights.
- Can easily be customized to include your favorite veggies.
Ingredients
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1 cup mushrooms, halved
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Fresh basil, for garnish
How to Make the Balsamic Veggie Platter
Start by preheating your grill to medium-high heat. In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, and mushrooms. Drizzle with olive oil and balsamic vinegar, tossing lightly to coat the vegetables evenly. Season with salt and pepper to your liking. Once your grill is ready, place the vegetables in a grill basket or directly on the grill grates. Grill for about 10–15 minutes, or until the vegetables are tender and have grill marks. Remove from the grill, sprinkle with fresh basil, and serve warm.
Tips
- Marinate the vegetables for 30 minutes in balsamic vinegar for more flavor.
- Use a grill basket to prevent smaller veggies from falling through the grates.
- Feel free to swap in your favorite vegetables, such as eggplant or asparagus.
Make-Ahead
This platter can be prepped in advance! Chop your vegetables and store them in the fridge. Just toss them with olive oil and balsamic vinegar before grilling.
Storing
Store any leftover grilled veggies in an airtight container in the refrigerator for up to 3 days.
Freezing
While not ideal for fresh vegetables, you can freeze grilled veggies in an airtight container for up to a month. However, they might lose some texture once thawed.
Reheating
Reheat in the microwave or on a skillet over medium heat until warmed through. Add a splash of balsamic vinegar for extra flavor!
Serving Suggestions
This platter is a great side dish for grilled meats, or serve it with quinoa or rice for a vegetarian main. Drizzle extra balsamic glaze on top before serving for added zing!
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Ingredients
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1 cup mushrooms, halved
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
Preheat grill
Preheat your grill to medium-high heat.
Toss vegetables
In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil and balsamic vinegar.
Season
Season with salt and pepper to taste.
Grill
Grill for 10–15 minutes until tender, using a grill basket if desired.
Serve
Remove from heat, garnish with fresh basil, and serve warm.
Notes
- Marinate the vegetables for 30 minutes in balsamic vinegar for more flavor.
- Use a grill basket to prevent smaller veggies from falling through the grates.
- Feel free to swap in your favorite vegetables, such as eggplant or asparagus.
Nutrition Facts
Frequently asked questions
Can I swap in other veggies for this platter?
Yes. This recipe is easily customizable; try eggplant, asparagus, or snap peas.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this dish vegan?
Yes. It’s naturally vegan as long as you use plant-based oils and seasonings.
What can I serve with this veggie platter?
Pair with grilled protein, quinoa, or rice for a complete meal.
Can I use frozen vegetables?
Yes, but cook from frozen and add a few extra minutes to ensure heat through.
