Grilled Vegetable Platter with Lemon, Garlic & Mint

This showstopper of a grilled vegetable platter belongs on every table! It’s a snap to pull together. Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.

When my sister offered to bring grilled vegetables to dinner recently, we both thought she was bringing a nice side to accompany the grilled meats, the homemade talami bread, the hummus. Only part of that statement was true: her platter of vegetables was so dazzling to behold that we wanted it smack in the middle of the table. Every other offering paled in comparison.

Poor Peggy took some heat for taking her time at the grill…we were hungry! But she promised that keeping the grill at medium would yield vegetables with just the right amount of char without going overboard, and a melt-in-your-mouth softness. The vegetables are wonderful on their own simply with salt, pepper, and a drizzle of olive oil. I’m taking the flavor one step further with a lemony, minty vinaigrette. OHHHH! This is one to make lots of, jar, and keep at the ready for every salad of the summer.

You won’t go wrong with this platter alongside other dishes, just beware and delighted that a grilled vegetable platter with this much pizzazz will steal the show!

Why You’ll Love This Grilled Vegetable Platter

Lemon, Garlic, & Mint Dressing. The platter’s flavorful dressing brings the entire dish together, with a bright hit of lemon and mint. The garlic is luscious with the grilled veggies.

Delicious Appetizer For Parties, Cookouts & Summer Picnics. Serve this vegetable platter at your next family gathering or summer picnic. Because the vegetables are great at room temp, make ahead and bring along later.

Vegetarian & Vegan-Friendly Dish. This recipe is suitable for both vegan and vegetarian diets.

Ingredients You Will Need To Make My Grilled Vegetable Platter and the Vinaigrette

For The Platter:

Asparagus. The color, shape, and flavor of asparagus make it a favorite and the centerpiece of the platter. Fiber-packed asparagus also adds crunch and immune-boosting antioxidants.

Baby Bell Peppers. Try to find a variety pack to showcase multiple colors on your vegetable platter. These don’t need to be cut–they look beautiful and taste great grilled whole.

Globe Eggplant. These large, dark purple eggplants are easy to find at your local supermarket.

Large Button Mushrooms. Mushrooms are so delicious yet nutritious, making them a lovely addition to vegetable platters like this one.

Yellow Squash. Gives the vegetable platter a nice pop of color and a rich source of B-vitamins like folate and riboflavin. 

Zucchini. Grilled zucchini is finger-licking good and makes a fine addition to this vegetable platter.

For The Dressing:

Fresh Mint. So refreshing, SO Lebanese. Fresh spearmint is available in bunches at farmers’ markets and in many grocery stores. Or your own yard!

Extra Virgin Olive Oil (EVOO). A pantry staple that we use to add flavor the veggies and as a base for the dressing in this recipe.

Garlic. Because, well, garlic! Fresh garlic takes the vinaigrette next level. If that’s too strong for your taste, sub granulated garlic powder.

Lemon Juice. The tangy yet sweet citrus flavor of lemon brightens everything it touches, including grilled vegetables.

How To Make My Grilled Vegetable Platter and Vinaigrette

  1. Heat an outdoor grill over medium-high heat. Rub the grates lightly with a neutral oil such as canola or safflower.
  1. Place the vegetables on a large tray or a couple of sheet pans. Keep each vegetable type separate. Generously drizzle them with extra virgin olive oil. Use a brush to coat evenly with the oil.
  2. Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid down and open to check and turn the vegetables throughout. The vegetables each cook for varying lengths of time; look for softness when squeezed with grill tongs and a bit of charring.
  3. In a blender or small prep food processor, blend the olive oil, lemon juice, salt, pepper, garlic clove, and mint leaves until a thick dressing with a little body forms. Be sure to taste your vinaigrette and adjust as you see fit.
  4. Arrange your grilled vegetables on a large platter, keeping each type of vegetable together.
  5. Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.

Tips For Making This Grilled Vegetable Platter

Use neutral cooking oil when grilling. While olive oil is a pantry staple, it can be pretty pricey at times. Conserve your EVOO by using more neutral varieties like avocado, canola, or safflower oils. They get the job done without altering the taste of your pre-marinated vegetables!

Substitutions & Additions

Switch up your veggies. Use any vegetables you find that you love in season. This platter is also a great way to use any leftover vegetables you may have stocked in the fridge from previous meals.

Use fresh basil if you cannot find fresh mint. Both herbs boast a similar bright and bold flavor that pairs exceptionally well with the dressing’s garlic and lemon juice.

What To Serve With The Veggies

This grilled vegetable platter makes a fantastic addition to a buffet spread for celebrations, barbecues, family gatherings, and other special events. It may also be served as a family-style side with a protein-packed entrée. You may want to pair this vegetarian dish with:

How To Store The Grilled Vegetables

You may store this grilled vegetable platter in the refrigerator in an air-tight container for approximately three to five days. It will also keep for around four months in the freezer before the vegetables diminish in quality and flavor.

Other Ideas

Can I serve my vegetable platter with a dip?

While the dreamy dressing on this vegetable platter already packs a kick, you can pair it with dips like this Mediterranean Seven Layer Dip. It also makes for a beautiful presentation piece on a buffet table spread!

More Recipes Like This One:

If you enjoyed making this grilled vegetable platter with garlic, mint, and Za’atar, you might want to try out another one of my vegetarian-friendly dishes, such as:

Grilled vegetable platter on a blue tablecloth

Grilled Vegetable Platter with Lemon, Garlic and Mint

Maureen Abood
This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.
Servings 8

Ingredients
  

For the vegetables:

  • 2 tablespoons neutral oil, such as canola or safflower
  • 1 globe eggplant, sliced in ½-inch thick rounds
  • 10 baby bell peppers, whole
  • 2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces
  • 1 bunch asparagus, thicker variety if available
  • 1 pound large button mushrooms
  • 2 large sweet onions, cut in 1/2 inch slices
  • 1 pound Campari or Roma tomatoes
  • 3 tablespoons extra virgin olive oil

For the vinaigrette:

  • 3 cloves garlic, peeled
  • 3/4 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1 teaspoon kosher salt
  • Few grinds black pepper
  • 20 fresh mint leaves plus more, chopped, for finishing

Instructions
 

  • Heat the grill to medium high. Rub the grates lightly with a neutral oil such as canola or safflower.
  • Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil.
  • Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes.
  • In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.
  • Arrange the grilled vegetables on a large platter, keeping the types together.
  • Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.
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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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