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Fresh Grilled Vegetable Platter Recipe with Easy Herb-Infused Oil

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A colorful, healthy, and easy-to-make grilled vegetable platter enhanced with a fragrant herb-infused olive oil, perfect for any occasion from weeknight dinners to summer parties.

Ingredients

Scale
  • 1 large zucchini, sliced lengthwise
  • 1 red bell pepper, cut into wide strips
  • 1 yellow bell pepper, cut into wide strips
  • 1 medium eggplant, sliced into 1/2 inch rounds
  • 1 red onion, cut into thick wedges
  • A handful of cherry tomatoes (optional)
  • 1 cup asparagus spears, trimmed
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Herb-Infused Oil: In a small saucepan, combine 1/2 cup olive oil, smashed garlic cloves, rosemary, thyme, and oregano. Warm gently over low heat for 7 to 10 minutes without boiling. Remove from heat and let cool slightly. Strain if desired. Season with salt and black pepper.
  2. Prep the Vegetables: Wash and dry all veggies. Slice zucchini lengthwise into 1/4-inch strips. Cut bell peppers into wide strips, removing seeds and membranes. Slice eggplant into 1/2-inch rounds. Cut red onion into thick wedges, keeping root intact. Trim asparagus and leave cherry tomatoes whole.
  3. Preheat the Grill: Heat grill or grill pan to medium-high heat (around 400°F / 200°C).
  4. Grill the Vegetables: Lightly brush vegetables with herb-infused oil on both sides. Grill for 3 to 5 minutes per side until tender with grill marks and slight charring. Cherry tomatoes need about 2 minutes until blistered. Use tongs to flip carefully.
  5. Assemble the Platter: Arrange grilled vegetables on a large serving plate. Drizzle remaining herb-infused oil over the top. Sprinkle extra salt and freshly cracked pepper if desired. Garnish with fresh herb sprigs or a squeeze of lemon juice if preferred.

Notes

Do not overcrowd the grill to ensure proper charring. Warm the oil slowly to avoid bitterness. If grill heats unevenly, start thicker veggies on cooler side and move to hotter spots. Herb-infused oil can be made up to 3 days ahead and stored refrigerated. For indoor cooking, a cast iron grill pan works well. Roasting in a 425°F oven for about 20 minutes is a good alternative.

Nutrition

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

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