Why You’ll Love This Grilled Marinated Vegetable Platter

A good barbecue isn’t just about the meat—it’s about the sides that bring balance, color, and variety to the table. Enter the grilled marinated vegetable platter: a beautiful medley of seasonal vegetables soaked in a tangy, herb-forward vinaigrette and then grilled until charred and tender. It’s plant-based, easy to prep ahead, and an absolute crowd-pleaser, whether you’re serving vegetarians or omnivores.

As a dietitian and home cook, I love recipes that make vegetables the star of the plate. This one is perfect for Memorial Day, the 4th of July, or any summer gathering. The marinade enhances the natural sweetness of the vegetables and creates those craveable caramelized edges once grilled. Plus, it pairs beautifully with everything from grilled chicken wings to veggie burgers.

How to Make This Grilled Marinated Vegetable Platter

Step 1: Mix Your Marinade

In a small bowl or jar, whisk together the vinegar, mustard, maple syrup (or other sweetener), salt, pepper, garlic, and cilantro. Slowly stream in the oil while whisking to create a smooth vinaigrette. The flavor should be tangy and slightly sweet, with a fresh herbaceous finish.

Step 2: Marinate Your Veggies

Place your chopped vegetables in a large bowl or gallon-sized zip-top bag. Pour the marinade over the veggies and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, but overnight is best. This gives the vegetables time to soak in all that delicious flavor.

Step 3: Grill to Perfection

Preheat your grill or grill pan to medium-high heat. Grill the vegetables in batches, turning occasionally until charred and tender. Cooking times will vary slightly—asparagus, zucchini and bell peppers grill quickly (4–6 minutes per side), while broccolini and onions may need a little longer (6–8 minutes per side).

Step 4: Assemble and Serve

Arrange your grilled vegetables on a large serving platter. Spoon any remaining marinade over the top for extra flavor. You can garnish with more fresh herbs, lemon zest, or a sprinkle of feta if desired.

Tips for the Best Grilled Marinated Vegetable Platter

• Use similar sizes: Try to cut your vegetables into pieces of similar size and thickness for even cooking.
• Don’t skip the marinade time: At least 4 hours is ideal, but overnight is where the magic happens.
• Keep the grill hot: A medium-high heat helps develop nice grill marks without overcooking the vegetables.
• Leftovers = next-day magic: These veggies taste amazing cold or room temp the next day. Toss leftovers into a salad, grain bowl, or sandwich.

Perfect Pairings for This Platter

This grilled marinated vegetable platter is incredibly versatile. You can serve it:

• As a side dish with grilled chicken, fish, or tofu
• As the centerpiece of a plant-based summer dinner
• Alongside grains like quinoa, couscous, or wild rice
• With pita, hummus, or tzatziki for a Mediterranean vibe
• Tossed into pasta or layered into sandwiches and wraps

It’s also perfect for potlucks or meal prep. Make a big batch, store in an airtight container, and enjoy flavorful veggies all week.

Nutrition Notes

This dish is naturally:

• Plant-based
• Gluten-free
• High in fiber and antioxidants
• Heart-healthy thanks to olive oil and colorful vegetables

Grilled Marinated Vegetable Platter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Krystal George
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Yield: 4 servings
• Category: Side Dish
• Method: Grilling
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This grilled marinated vegetable platter is colorful, full of flavor, and perfect for summer BBQs. Marinated overnight and grilled to perfection, it’s a healthy side everyone will love.

---

Ingredients

Units USM Scale 1x2x3x

For the marinade:

• 1/4 cup red wine vinegar
• 2 tablespoons maple syrup, agave, or honey
• 2 teaspoons dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1-2 teaspoons minced garlic (or 1/2 tsp garlic powder)
• 2/3 cup olive oil
• 2 tablespoons fresh chopped cilantro or freeze-dried cilantro

For the vegetables:

• 1 bunch broccolini (trim 1 inch off the ends)
• 1 red onion, cut into quarters
• 1-2 zucchinis, sliced into planks
• 4 large bell peppers, any color
• 1 bunch asparagus (trim 1 inch off the ends)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small bowl or jar, whisk together the vinegar, mustard, maple syrup (or other sweetener), salt, pepper, garlic, and cilantro. Slowly stream in the oil while whisking to create a smooth vinaigrette. The flavor should be tangy and slightly sweet, with a fresh herbaceous finish.
2. Place your chopped vegetables in a large bowl or gallon-sized zip-top bag. Pour the marinade over the veggies and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, but overnight is best. This gives the vegetables time to soak in all that delicious flavor.
3. Preheat your grill or grill pan to medium-high heat. Grill the vegetables in batches, turning occasionally until charred and tender. Cooking times will vary slightly—asparagus, zucchini and bell peppers grill quickly (4–6 minutes per side), while broccolini and onions may need a little longer (6–8 minutes per side).
4. Arrange your grilled vegetables on a large serving platter. Spoon any remaining marinade over the top for extra flavor. You can garnish with more fresh herbs, lemon zest, or a sprinkle of feta if desired.

---