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Fresh Grilled Vegetable Platter with Zesty Lemon Herb Marinade

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A vibrant and flavorful grilled vegetable platter featuring a bright, zesty lemon herb marinade that perfectly balances smoky, tangy, and fresh flavors. Quick and easy to prepare, this dish is perfect for summer cookouts and family gatherings.

Ingredients

Scale
  • 2 medium zucchinis, sliced lengthwise
  • 1 large red bell pepper, cut into wide strips
  • 2 medium yellow squash, sliced lengthwise
  • 1 bunch asparagus spears, trimmed
  • 1 medium red onion, thickly sliced into rings
  • 2 large portobello mushroom caps, sliced
  • ⅓ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice (about 2 medium lemons)
  • Zest of 1 lemon
  • 3 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, stripped from stems
  • 1 tablespoon fresh oregano, finely chopped (optional)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse all vegetables under cold water and pat dry. Slice zucchini and yellow squash lengthwise into ¼-inch thick strips. Cut the red bell pepper into wide strips, trim the asparagus, slice the red onion into thick rings, and slice portobello mushrooms. (About 10 minutes)
  2. In a mixing bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, parsley, thyme, oregano, sea salt, black pepper, and red pepper flakes if using. Whisk well to blend flavors and set aside. (About 5 minutes)
  3. Preheat grill to medium-high heat (about 400°F). Clean grill grates with a wire brush to prevent sticking. (10-15 minutes)
  4. Using a brush, lightly coat each vegetable piece with the lemon herb marinade. Do not saturate; just a thin, even layer is perfect. Let rest for about 5 minutes while grill heats.
  5. Place vegetables on the grill in a single layer. Grill zucchini, squash, peppers, and mushrooms for about 4-5 minutes per side until tender with nice char marks. Asparagus and onions may cook faster; turn every 2-3 minutes. Use tongs to flip gently. Total grilling time about 15 minutes.
  6. While grilling, brush vegetables again lightly with marinade to keep moist and flavorful.
  7. Remove grilled vegetables from grill and transfer to serving platter. Drizzle any leftover marinade over the top. Serve warm or at room temperature.

Notes

Use fresh herbs for best flavor. Avoid soaking vegetables in marinade to prevent sogginess; brush marinade on just before and during grilling. If vegetables char too quickly, move to a cooler part of the grill or wrap in foil briefly. Can substitute avocado oil for olive oil for a milder taste. If no grill available, use grill pan or roast in oven at 425°F for 20-25 minutes, turning halfway.

Nutrition

Keywords: grilled vegetables, lemon herb marinade, summer recipe, healthy side dish, vegan, gluten-free, easy grilling

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