Fresh Summer Grilled Vegetable Platter
This vibrant grilled vegetable platter is a celebration of peak summer produce and makes the perfect side dish for any backyard cookout.
recipesbynani.comJuly is the best time of year to head to the farmer market and pick up all the beautiful produce that is at its peak. This simple dish highlights the natural sweetness of summer squash, corn, and bell peppers by charring them just enough on the grill to bring out those lovely smoky notes.
My favorite trick for this recipe is to make sure your vegetables are cut into uniform sizes so they cook evenly on the grill grates. It is such a low effort side dish that feels like a treat at every summer barbecue.
🧺 Ingredients
- 2 medium zucchini, sliced into 1/2 inch rounds
- 2 yellow squash, sliced into 1/2 inch rounds
- 2 red bell peppers, cut into large strips
- 4 ears of fresh sweet corn, shucked
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Preheat your outdoor grill to medium high heat and lightly oil the grates.
- 2
In a large bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.
- 3
Add the sliced zucchini, yellow squash, and bell peppers to the bowl and toss gently until they are well coated in the oil mixture.
- 4
Place the prepared vegetables and the whole ears of corn onto the grill.
- 5
Cook for about 8 to 10 minutes, turning occasionally, until the vegetables are tender and have nice char marks.
- 6
Remove everything from the grill, slice the corn kernels off the cobs, and arrange all the vegetables on a large serving platter.
- 7
Sprinkle with fresh parsley and serve warm.
💡 Tips
Leftover grilled vegetables taste wonderful tossed into a cold pasta salad the next day. You can also store them in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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