13 Colorful Grilled Vegetable Platters: Fresh Ideas For Summer

Grilling veggies is a fantastic way to celebrate the bold colors and fresh flavors of summer, turning simple ingredients into mouthwatering masterpieces. These 13 colorful grilled vegetable platters are packed with vibrant seasonal produce and showcase a variety of cooking techniques, from marinating to spicing up with herbs. Each recipe offers creative ideas to mix and match flavors, ensuring there’s something exciting for every backyard gathering or picnic.

Vibrant Grilled Vegetable Medley For A Colorful Feast

This grilled vegetable medley is a feast for the eyes and the taste buds. With a mix of colorful bell peppers, zucchini, eggplant, and asparagus, each bite bursts with fresh flavors. It’s simple to make and perfect for summer gatherings or a casual weeknight dinner.

The smoky char from the grill enhances the natural sweetness of the veggies, making them irresistible. Toss them with a drizzle of olive oil and your favorite herbs for an extra kick. Whether served as a side dish or a main attraction, this medley will brighten up any meal!

Ingredients

• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 bunch of asparagus, trimmed
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the sliced vegetables. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss until well coated.
3. Place the vegetables directly on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. Remove from the grill and transfer to a serving platter. Garnish with fresh herbs before serving.

Mediterranean-Inspired Grilled Veggie Skewers

These Mediterranean-inspired grilled veggie skewers are a delightful way to enjoy fresh vegetables during the summer. Bursting with flavors from bell peppers, zucchini, cherry tomatoes, and red onion, they are not only colorful but also super easy to make. Just toss the veggies in a simple marinade, skewer them, and grill to perfection.

The taste is a wonderful mix of smoky and sweet, enhanced by a squeeze of lemon and a sprinkle of herbs. Perfect for barbecues or a light dinner, these skewers are sure to impress your guests while keeping things casual and fun.

Ingredients

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
2. Marinate the Veggies: Add the chopped vegetables to the marinade and toss well. Let them sit for at least 30 minutes.
3. Assemble the Skewers: Thread the marinated veggies onto the skewers, alternating between different types for a colorful presentation.
4. Grill: Preheat the grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the veggies are tender and have nice grill marks.
5. Serve: Remove from the grill and serve warm with a squeeze of fresh lemon juice on top.

Exotic Grilled Vegetable Platter With Spices

This exotic grilled vegetable platter is a feast for both the eyes and the palate. With vibrant colors and a medley of spices, it brings a burst of flavor to your summer gatherings. The smoky grilled taste pairs perfectly with the freshness of the vegetables, making it a delightful addition to any meal.

Simple to prepare, this platter combines eggplant, bell peppers, and mushrooms, all seasoned to perfection. It’s a great way to enjoy seasonal produce while impressing your guests with minimal effort!

Ingredients

• 1 medium eggplant, sliced
• 2 bell peppers (red and yellow), sliced
• 1 green bell pepper, sliced
• 8 oz mushrooms, cleaned
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Pomegranate seeds for garnish
• Fresh cilantro for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Place the vegetables on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. Once grilled, remove the vegetables from the grill and arrange them on a platter.
5. Garnish with pomegranate seeds and fresh cilantro before serving.

Garden Fresh Grilled Ratatouille

Grilled Ratatouille is a colorful and tasty dish that brings the flavors of summer right to your table. This recipe features a delightful mix of fresh vegetables like zucchini, bell peppers, and eggplant, all grilled to perfection. The smoky flavor from the grill enhances the natural sweetness of the veggies, making it a hit for both kids and adults.

Not only is this dish simple to prepare, but it also looks stunning on a platter. It’s perfect for summer gatherings or a casual weeknight dinner. Serve it warm or at room temperature, and enjoy the burst of flavors with every bite!

Ingredients

• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium eggplant, sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish
• Balsamic glaze for drizzling

Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat.
2. Season the Vegetables: In a large bowl, toss the sliced zucchini, yellow squash, bell peppers, and eggplant with olive oil, salt, pepper, and oregano until well coated.
3. Grill the Vegetables: Place the vegetables on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
4. Arrange on a Platter: Once grilled, arrange the vegetables on a serving platter. Drizzle with balsamic glaze and garnish with fresh basil leaves.
5. Serve: Enjoy warm or at room temperature as a side dish or a light main course.

Sweet And Savory Grilled Fruit And Vegetable Combo

This sweet and savory grilled fruit and vegetable combo is a delightful way to enjoy summer flavors. The mix of juicy peaches, vibrant bell peppers, and sweet corn creates a colorful platter that’s not just pretty but also packed with taste. The grilling adds a smoky touch, enhancing the natural sweetness of the fruits and veggies.

Making this dish is simple and fun! Just skewer your favorite fruits and vegetables, grill them to perfection, and serve. It’s a great option for gatherings or a casual weeknight dinner.

Ingredients

• 2 ripe peaches, pitted and cut into wedges
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 2 ears of corn, husked
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the peach wedges, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
3. Thread the fruits and vegetables onto skewers, alternating between them for a colorful presentation.
4. Place the corn on the grill, along with the skewers. Grill for about 10-15 minutes, turning occasionally, until the veggies are tender and have nice grill marks.
5. Remove from the grill and let cool slightly. Garnish with fresh mint leaves before serving.

Bold And Spicy Grilled Vegetable Tacos

These bold and spicy grilled vegetable tacos are a delightful way to enjoy fresh summer produce. Packed with vibrant colors and flavors, they offer a satisfying crunch with every bite. The combination of grilled peppers, zucchini, and onions brings a smoky taste that pairs perfectly with creamy avocado and zesty lime.

Making these tacos is simple and quick, making them a great choice for a weeknight dinner or a weekend gathering. Just toss your veggies on the grill, assemble your tacos, and enjoy a fresh, healthy meal that everyone will love!

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the sliced bell peppers, zucchini, and onion with olive oil, chili powder, cumin, salt, and pepper.
3. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
4. Warm the tortillas on the grill for about 1 minute on each side.
5. Assemble the tacos by placing the grilled vegetables on the tortillas, adding slices of avocado, and garnishing with fresh cilantro.
6. Serve with lime wedges on the side for an extra burst of flavor.

Sizzled Mediterranean Grilled Eggplant

This Sizzled Mediterranean Grilled Eggplant is a delightful dish that brings the flavors of summer right to your table. With its smoky taste and rich texture, it’s a perfect addition to any barbecue or picnic. Plus, it’s super easy to make, so you can enjoy a gourmet experience without spending all day in the kitchen.

The eggplant is grilled to perfection and topped with a savory sauce, fresh herbs, and a sprinkle of sesame seeds. Each bite is a burst of flavor that pairs wonderfully with grilled tomatoes and a squeeze of lemon. It’s not just a side dish; it can easily be the star of your meal!

Ingredients

• 2 medium eggplants
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup tahini sauce
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• Fresh cilantro, for garnish
• Sesame seeds, for garnish
• Grilled tomatoes, for serving

Instructions

1. Prepare the Eggplants: Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern and brush with olive oil. Sprinkle with salt and pepper.
2. Grill the Eggplants: Preheat your grill to medium-high heat. Place the eggplant halves cut-side down on the grill. Cook for about 5-7 minutes until they are tender and have nice grill marks. Flip them over and cook for an additional 5 minutes.
3. Make the Sauce: In a bowl, mix tahini sauce, lemon juice, honey, and minced garlic until smooth. Adjust seasoning if needed.
4. Assemble the Dish: Remove the eggplants from the grill and drizzle the tahini sauce over the top. Garnish with fresh cilantro and sesame seeds.
5. Serve: Enjoy the grilled eggplant with grilled tomatoes and a wedge of lemon on the side.

Refreshing Grilled Vegetable Salad With Feta

This refreshing grilled vegetable salad is a perfect summer dish that combines the smoky flavors of grilled veggies with the creaminess of feta cheese. It’s light, colorful, and bursting with flavor, making it a delightful addition to any meal or a stand-alone dish for a warm day.

Simple to prepare, this salad features grilled zucchini, bell peppers, and red onions tossed with fresh arugula and crumbled feta. It’s not only tasty but also a feast for the eyes, making it a great choice for gatherings or a quick lunch at home.

Ingredients

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 2 cups arugula
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Toss the sliced zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes on each side until they have nice grill marks and are tender.
4. Remove the vegetables from the grill and let them cool slightly.
5. In a large bowl, combine the grilled vegetables with arugula and feta cheese.
6. Drizzle with balsamic vinegar and toss gently to combine.
7. Serve immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing twist.

Zesty Grilled Vegetable And Quinoa Bowl

This Zesty Grilled Vegetable and Quinoa Bowl is a fantastic way to enjoy fresh flavors during the summer. The combination of grilled veggies and fluffy quinoa creates a delightful dish that’s both healthy and satisfying. It’s simple to make, perfect for a quick lunch or a light dinner.

The vibrant colors and textures of the grilled vegetables, paired with the nutty taste of quinoa, make this bowl a feast for the eyes and the palate. Toss in some avocado and pumpkin seeds for added creaminess and crunch, and you’ve got a meal that’s not just tasty but also packed with nutrients!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 cup asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 1/4 cup pumpkin seeds
• Juice of 1 lemon

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. Grill the Vegetables: Preheat the grill to medium-high heat. Toss the sliced vegetables in olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
3. Assemble the Bowl: In a large bowl, combine the cooked quinoa and grilled vegetables. Drizzle with lemon juice and toss gently.
4. Top and Serve: Divide the mixture into serving bowls. Top with sliced avocado and sprinkle with pumpkin seeds. Enjoy your colorful and zesty bowl!

Classic Grilled Vegetable Sandwich With Pesto

This Classic Grilled Vegetable Sandwich with Pesto is a delightful way to enjoy summer’s bounty. Packed with colorful veggies like zucchini, bell peppers, and eggplant, it’s not only visually appealing but also bursting with flavor. The pesto adds a fresh, herby kick that ties everything together.

Making this sandwich is simple and quick, perfect for a light lunch or a satisfying dinner. Just grill your veggies, layer them up with pesto, and toast the bread for a crispy finish. It’s a delicious way to savor the season!

Ingredients

• 2 slices of your favorite bread
• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup pesto
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your grill or grill pan over medium heat.
2. Brush the sliced zucchini, eggplant, and bell peppers with olive oil and season with salt and pepper.
3. Grill the vegetables for about 4-5 minutes on each side, until tender and slightly charred.
4. Spread pesto on one side of each slice of bread.
5. Layer the grilled vegetables on one slice of bread, then top with the other slice, pesto side down.
6. Grill the sandwich for about 3-4 minutes on each side, until the bread is golden brown and crispy.
7. Slice in half and serve warm, perhaps with a side of chips or a salad.

Savory Grilled Vegetable Pizza With Fresh Herbs

This grilled vegetable pizza is a delightful summer treat that brings together fresh flavors and vibrant colors. Topped with a medley of grilled bell peppers, mushrooms, and fresh herbs, it’s a simple yet satisfying dish that everyone will love.

The combination of smoky grilled veggies and gooey cheese creates a delicious taste that’s hard to resist. Plus, making this pizza is straightforward, making it perfect for a casual gathering or a cozy night in.

Ingredients

• 1 pre-made pizza crust
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the sliced bell peppers, mushrooms, and onion with olive oil, oregano, thyme, salt, and pepper.
3. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and slightly charred.
4. While the vegetables are grilling, prepare the pizza crust on a baking sheet or pizza stone.
5. Spread the marinara sauce evenly over the crust, then sprinkle with mozzarella cheese.
6. Once the vegetables are done, distribute them evenly over the cheese.
7. Grill the pizza for about 10-12 minutes or until the cheese is melted and bubbly.
8. Remove from the grill, let cool for a minute, slice, and enjoy!

Creative Grilled Vegetable Platter With Dips

Grilled vegetable platters are a fantastic way to enjoy fresh flavors during the summer. This colorful spread is not only visually appealing but also packed with taste. The smoky notes from the grill enhance the natural sweetness of the veggies, making each bite a delight. Plus, it’s super easy to prepare, perfect for casual gatherings or family meals.

Pair your grilled veggies with a variety of dips for a fun twist. Whether you prefer creamy, tangy, or spicy, there’s a dip for everyone. This platter is all about bringing people together over delicious food, so fire up the grill and get ready to impress!

Ingredients

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 cup asparagus, trimmed
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup hummus
• 1/2 cup tzatziki sauce
• 1/2 cup ranch dressing

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the sliced zucchini, yellow squash, bell peppers, asparagus, and cherry tomatoes with olive oil, garlic powder, salt, and pepper.
3. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
4. Remove the vegetables from the grill and arrange them on a large platter.
5. Serve with hummus, tzatziki sauce, and ranch dressing for dipping.

Delicious Grilled Vegetable Pasta Salad

This grilled vegetable pasta salad is a delightful mix of flavors and textures, perfect for summer gatherings. With fresh veggies like zucchini and tomatoes, it’s light yet satisfying, making it a great side dish or a main course.

Simple to prepare, this recipe combines al dente pasta with grilled vegetables, tossed in a light dressing. The result is a colorful and tasty dish that everyone will love!

Ingredients

• 8 oz rotini pasta
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and set aside.
2. Grill the Vegetables: Preheat your grill or grill pan over medium heat. Toss the zucchini and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and slightly charred.
3. Combine Ingredients: In a large bowl, combine the cooked pasta, grilled vegetables, chopped basil, and Parmesan cheese. Toss gently to mix everything together.
4. Serve: Enjoy the salad warm or chilled. It’s perfect for picnics, barbecues, or a light dinner!