Grilled vegetable platter with charred zucchini, bell peppers, corn, mushrooms, and onions, served with fresh herbs and lemon on a wooden board with patriotic 4th of July décor.

Grilled Veggie Platter

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A Colorful, Healthy Side Dish for Your 4th of July BBQ

Add some color and smoky flavor to your Independence Day spread with this Grilled Veggie Platter! It’s a celebration of summer’s freshest produce, lightly seasoned, charred to perfection, and served family-style. Whether you’re catering to vegetarians, looking to lighten up your menu, or simply want a beautiful side dish to balance the burgers and ribs, this platter delivers.

Best of all? It’s totally customizable, easy to prep ahead, and pairs with nearly everything you’ll be grilling.

Why You’ll Love This

  • 🌈 Bright, colorful, and naturally festive

  • 🧄 Simple seasoning lets the veggies shine

  • ♨️ Charred and smoky from the grill

  • 🥗 Vegan, gluten-free, and low-carb

  • 🍽️ Perfect for platters, picnics, and party tables

Ingredients

Feel free to scale quantities up or down. Choose 5–8 veggies for variety.

Vegetables:

  • Zucchini or yellow squash, sliced lengthwise

  • Bell peppers (red, yellow, orange), quartered

  • Red onions, cut into thick rounds

  • Asparagus, trimmed

  • Mushrooms (portobello caps or button), halved

  • Cherry tomatoes (grilled on skewers or added raw for contrast)

  • Corn on the cob, halved or whole

  • Eggplant, sliced into rounds

  • Carrots, sliced thinly or halved lengthwise

For the Marinade:

  • ¼ cup olive oil

  • 2 tbsp balsamic vinegar or lemon juice

  • 2 cloves garlic, minced

  • 1 tsp dried Italian herbs

  • Salt & pepper to taste

  • Optional: fresh rosemary, thyme, or chili flakes

Instructions

1. Prep the Veggies

Wash and slice veggies into large, grill-friendly pieces. Keep size consistent for even cooking.

2. Marinate (Optional but Recommended)

In a large bowl or bag, toss vegetables with olive oil, vinegar, garlic, herbs, salt and pepper. Let marinate for 20–30 minutes (or up to 2 hours in the fridge).

3. Grill the Vegetables

Preheat grill to medium-high heat. Use grill baskets, skewers, or place veggies directly on grates.

Grill 3–5 minutes per side, turning as needed, until tender and charred with visible grill marks. Some veggies (like tomatoes) may cook faster.

4. Assemble the Platter

Arrange veggies on a large serving board or tray in sections or rainbow-style. Garnish with:

  • Fresh herbs (basil, parsley, mint)

  • Crumbled feta or goat cheese (optional)

  • Lemon wedges or a drizzle of balsamic glaze

Flavor Variations

  • 🍋 Citrus-herb twist: Add lemon zest and fresh dill

  • 🌶️ Spicy: Add a pinch of chili flakes or chipotle powder to marinade

  • 🧀 Mediterranean: Add olives and crumbled feta

  • 🫒 Middle Eastern: Serve with hummus or tahini drizzle

  • 🧄 Garlic butter glaze: Brush on after grilling for extra richness

Dips & Pairings

Serve your Grilled Veggie Platter with:

  • Garlic aioli

  • Tzatziki sauce

  • Hummus or baba ganoush

  • Ranch or yogurt dill dip

  • Pesto or chimichurri

Pair it with grilled meats, veggie burgers, flatbreads, or as a topping for grain bowls.

Make-Ahead Tips

  • ✅ Prep and marinate veggies in advance — up to 24 hours ahead

  • ♨️ Grill up to 2 hours before serving, then serve at room temp

  • 🔁 Leftovers can be repurposed into wraps, salads, or pasta dishes

Final Thoughts

A Grilled Veggie Platter brings balance, beauty, and flavor to your 4th of July celebration. It’s a crowd-pleaser that fits a range of dietary needs and adds gorgeous color and texture to your cookout spread. Whether you serve it as a side, centerpiece, or part of a build-your-own meal station, it’s a delicious way to celebrate the season’s best.

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