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Fresh Grilled Vegetable Platter Recipe with Easy Homemade Herb Oil

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A vibrant and satisfying grilled vegetable platter featuring fresh summer produce and a flavorful homemade herb oil infused with garlic and lemon. Perfect as a side dish or appetizer, this recipe is quick, easy, and naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 red bell pepper, seeded and quartered
  • 1 bunch asparagus spears, trimmed (medium thickness preferred)
  • 1 medium yellow squash, sliced to match zucchini thickness
  • 1 red onion, cut into thick rings or wedges
  • 1 cup cherry tomatoes, whole
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Wash and dry all the vegetables thoroughly. Slice zucchini and yellow squash lengthwise into 1/4-inch thick strips, quarter the bell pepper, trim asparagus, cut onion into thick wedges, and leave cherry tomatoes whole.
  2. In a small bowl, whisk together 1/2 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 cloves minced garlic, 2 tablespoons finely chopped parsley, 1 tablespoon chopped basil, a pinch of salt, and freshly ground black pepper. Adjust seasoning to taste.
  3. Place all the vegetables except cherry tomatoes in a large bowl. Pour half of the herb oil over them and toss gently to coat. Reserve the remaining oil for finishing. Let the vegetables sit for 10 minutes to absorb flavors.
  4. Preheat the grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
  5. Arrange vegetables on the grill, using a grill basket or skewers for smaller pieces like asparagus and cherry tomatoes. Grill zucchini, squash, and onions for 3-4 minutes per side until tender with grill marks. Grill bell peppers for 5-6 minutes, turning occasionally. Grill asparagus and cherry tomatoes for 2-3 minutes per side. Watch carefully to avoid burning.
  6. Transfer grilled vegetables to a serving platter. Drizzle with the reserved herb oil and sprinkle with extra chopped herbs if desired. Serve warm or at room temperature.

Notes

If onions stick or burn, move them to a cooler part of the grill or wrap in foil briefly. Avoid overcrowding the grill; cook in batches if needed. If no grill is available, use a grill pan or broiler, oiling the pan well to prevent sticking. Fresh herbs are preferred for best flavor; dried herbs can be used in half the amount and infused earlier. Leftovers keep well refrigerated for up to 3 days and can be reheated gently in a skillet.

Nutrition

Keywords: grilled vegetables, herb oil, summer recipe, vegan, gluten-free, easy side dish, healthy, barbecue, vegetable platter

Find it online: https://lunafeast.com/fresh-grilled-vegetable-platter-recipe-with-easy-homemade-herb-oil/