Grilled Vegetable Platter
A grilled vegetable platter relies on high, direct heat to blister the exterior of the produce while keeping the interior crisp. Success depends on uniform cutting and careful timing to ensure delicate vegetables like zucchini are not cooking alongside dense roots.
Uniformity is your best friend.
Cut your vegetables into consistent sizes so they hit the grates and the plate at the same time. If they are too thin, they will disintegrate; too thick, and they will stay raw in the middle.
- large mixing bowl
- tongs
- grill brush
- large serving platter
What goes in.
- 2large zucchini, sliced into 1/2-inch planks
- 2red bell peppers, quartered and seeded
- 1 lbasparagus, woody ends snapped off
- 1red onion, sliced into 1/2-inch thick rounds
- 1/2 cupextra virgin olive oil
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 2 tbspfresh thyme leaves
Manage your zones
Keep one side of the grill unlit. If your vegetables char too quickly before softening, move them to the cooler zone to finish cooking gently.
The method.
Prep the grill
Clean the grates thoroughly while the grill is cold. Preheat to medium-high. You want the grates hot enough to sear instantly.
Season
In a large bowl, toss the vegetables with olive oil, salt, pepper, and thyme until evenly coated. Don't salt too early or the vegetables will release water and turn limp before they hit the heat.
Grill in batches
Lay vegetables across the grates perpendicular to the bars. Cook peppers and onions first, as they take the longest. Zucchini follows, and asparagus last—they only need three minutes.
Look for the sear
Wait for clear grill marks before flipping. The vegetables should release easily from the grate; if they stick, they aren't ready.
Rest and serve
Arrange on a platter while still warm. Let them sit for five minutes to let the residual heat finish the centers.
Other turns to take.
Balsamic Finish
Drizzle a reduction of balsamic vinegar over the platter immediately after removing from the grill.
Hard Cheese Addition
Shave aged pecorino or parmesan over the top while the vegetables are still steaming hot.
When it doesn't go to plan.
Use long-handled tongs to keep your hands away from the high heat.
If using wooden skewers for smaller items, soak them in water for 30 minutes first to prevent burning.
Always grill with the lid down to trap heat and ensure even cooking throughout the thickness of the produce.
The ones that keep coming up.
Should I peel the peppers after grilling?
It is optional. If you prefer a cleaner texture, place the hot grilled peppers in a bowl and cover with plastic wrap for 10 minutes; the skins will peel off easily.
Can I grill tomatoes?
Yes, but use firm, under-ripe ones. Cut them in half and place them cut-side down for only 60 seconds.
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