• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections 15 Minute Meals

Grilled Vegetables Platter

By:Nagi
Published:11 Dec '14Updated:18 Apr '19
33 Comments
Recipe v

Grilled Vegetables makes a great healthy meal OR colourful starter – it’s like your own homemade vegetable antipasto, but it costs a fraction of what you pay at delis, tastes much better and it’s preservative free! 

Grilled Vegetables Platter, a simple starter or vegetarian meal, on a white plate ready for serving.

Grilled Vegetables

Every time I make this, someone always asks “what did you put on the vegetables?” They never believe me when I say “Just salt, pepper and olive oil”!

There is no fancy secret to this. It’s just chargrilled vegetables, seasoned with salt and pepper and drizzled with olive oil. The “must do” part is cooking the vegetables until they are charred (i.e. burnt!). It’s the flavour base of this entire dish!

“This gets even better if it’s made the day before. It’s just like the vegetable antipasto you buy at delis – but without that sour taste (and costs a lot less!).”

As simple as this recipe is, what you may not know is that this is fabulous even if made the day before. In fact, I think it gets better because the vegetables sweat out juices overnight leaving a more intense flavour. It makes it taste even more like the vegetable antipasto that you can buy over the counter at delis, except the homemade version doesn’t have the vinegary flavour that commercial antipasto has which I think is to make it last longer.

The mixed vegetable antipasto at the local deli costs around $25/kg which is far more than what it costs to make at home!

While these grilled vegetables are great as they are, sometimes I like to sprinkle over some fresh or dried herbs (after cooking it) and lemon zest for an extra special touch.

I made this as an appetiser for an Arabian Feast I recently made. 7 dishes that took 1 hour to prepare – 3 starters (including this Chargrilled Vegetable Platter), 2 meat dishes plus 2 salads. I’ll be doing a post on the menu soon but here’s a little preview for you!

Arabian Feast - 7 dishes prepared in 1 hour. Fantastic for entertaining on a budget.
Arabian Feast – 7 dishes prepared in 1 hour. Clockwise from top left: Hummus, Herb Chili Feta, Red Cabbage Carrot Salad, Lamb Koftas, Spiced Chickpea Salad, Chicken Sharwarma, Chargrilled Vegetable Platter

1 Hour Arabian Feast Menu

To Nibble

  • Classic Hummus

  • Herb Chili Feta

  • Chargrilled Vegetable Platter (this recipe)

For the Men to Grill

  • Lamb Koftas

  • Chicken Sharwarma

Because we must have Greens (and cater for Vegetarians)

  • Shredded Red Cabbage Carrot Salad

  • Spiced Chickpea Salad

Here’s the post rounding up the full menu and explaining how to prepare it in 1 hour, how to store it and what needs to be done on the day.


Vegetarian Grill Out!

This is also a great dish to make as part of a meat-free cookout. Here’s are some ideas for things I’d make:

  • Spinach and Feta Gozleme or Vegetarian Quesadillas – great for cooking on BBQ’s!

  • Lemon Potato Salad, Macaroni Salad or Coleslaw

  • Sun Dried Tomato Pasta Salad

  • No Yeast Soft Flatbreads – try stuffing them with grilled veggies!

  • Grilled Eggplants

 

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Grilled Vegetables Platter, a simple starter or vegetarian meal, on a white plate ready for serving.

Grilled Vegetables Platter

Author: Nagi | RecipeTin Eats
Prep: 8 mins
Cook: 7 mins
Total: 15 mins
Appetizer, Meal, Party Food
Middle Eastern
5 from 11 votes
Servings4 as starter or side
Tap or hover to scale
Print
  • 45
This is like a homemade vegetable antipasto that costs a fraction of store bought, tastes better and you know is preservative free. Whether as a starter or a vegetarian main, this is one of those dishes that proves that simple is best. This recipe includes a Yoghurt Sauce which gives this a Middle Eastern touch. Use whatever vegetables you want, so long as they are suitable for grilling.

Ingredients

  • 1 red capsicum (bell pepper), cut into slices
  • 1 red onion , peeled and cut into 12 wedges
  • 1 large eggplant , sliced vertically into 1/2 cm / 1/5" slices
  • 3 zucchinis , sliced vertically into thin slices
  • 3 squash , sliced into thin slices
  • Olive oil
  • Salt
  • Pepper
  • Parsley or coriander leaves and lemon wedges , for garnish

Yoghurt Sauce

  • 1/2 cup Greek yoghurt
  • 1/2 garlic clove , crushed
  • 1/2 tsp cumin powder
  • Squeeze of lemon juice
  • Salt and pepper
  • Extra pinch of cumin , for garnish

Instructions

  • Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
  • Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
  • Drizzle olive oil on the hot plate / fry pan.
  • Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.
  • Remove from the hot plate / fry pan and place in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.
  • Repeat with remaining vegetables, and pile the vegetables on top of each other in the bowl. Don't forget to add a pinch of salt and pepper on each layer of vegetables.
  • Cover and let it cool to room temperature.
  • If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
  • To serve, place the vegetables on a platter, drizzle over olive oil (the more generous the better!) then garnish with parsley/coriander leaves and lemon wedges (if using). Place the yoghurt on the side (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.

Recipe Notes:

1. This can also be served hot rather than at room temperature.
2. This is great made the day before. The vegetables sweat overnight so when you serve it, the vegetables aren't juicy. So it is even more like the antipasto you buy from delis.
3. I kept this very simple with just salt, pepper and olive oil. Sometimes I add a sprinkle of dried herbs, chili or spices. I also sometimes like to add lemon zest and/or lemon juice.
4. If you make this on the outdoor grill, not only do you get extra chargrilled flavour, you will be able to make this much faster because the hotplate is larger than fry pans. I can make this in 2 batches on my hotplate which means that if I serve it hot, it's on the table in 15 minutes!
5. The Nutrition assumes 3 tbsp of olive oil is used.
Chargrilled Vegetable Platter Nutrition

Nutrition Information:

Serving: 459gCalories: 182cal (9%)Carbohydrates: 20.1g (7%)Protein: 5.1g (10%)Fat: 11.3g (17%)Saturated Fat: 1.6g (10%)Sodium: 71mg (3%)Potassium: 1109mg (32%)Fiber: 8g (33%)Sugar: 10.3g (11%)Vitamin A: 700IU (14%)Vitamin C: 99.8mg (121%)Calcium: 60mg (6%)Iron: 1.4mg (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

Previous Post
Hash Brown Crust Quiche Lorraine
Next Post
Arabian Feast

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




33 Comments

  1. Karen McDonald says

    July 24, 2022 at 10:37 am

    5 stars
    You saved me again Nagi !!
    I had to take something to a party at the last minute.. and this was brilliant !
    I was also asked what I put on the veges…It was cleaned up in a matter of minutes. Thanks again

    Reply
  2. Bri says

    June 29, 2022 at 5:34 am

    If I’m grilling the veggies straight on the grill, do I drizzle them in olive oil first? Or just rely on the oil from oiling the grates? (Or drizzle after each “layer” along with the salt pepper?)

    Thank you Nagi!
    Love from the states!!

    Reply
  3. Kasia says

    July 31, 2018 at 4:11 am

    5 stars
    OMG! Nagi, these veggies are exceptional! So delicious. Didn’t think they will come out that good. Embarassed to say, but ate massive bowl all by myself. Without side sauce, simply didn’t need it. Added some mushrooms and worked really well. I’ve tried many recipies for baked veggies with all sorts of marinades to enhance the flavour, but cannot compare with this grilled bowl of goodness!

    Reply
    • Nagi says

      August 1, 2018 at 9:22 pm

      That’s not embarrassing! I can eat an extortionate amount of this 🙂 I’m so glad you enjoyed this Kasia, thank you for letting me know! N x

      Reply
  4. Jo says

    June 17, 2018 at 12:31 pm

    5 stars
    Hi Nagi,
    I’m making this on Tuesday but am confused about the squash. In NZ it’s another name for some varieties of pumpkin but that doesnt seem right if I’m grilling it with all the other vegetables. Maybe if cut thin enough will cook too. Can you confirm please?
    I enjoyed this menu at a friends luncheon recently so copying her! It was delicious! Thank you!

    Reply
    • Nagi says

      June 18, 2018 at 8:43 pm

      Hi Jo! Our squash is a small vegetable the shape of a pumpkin but it’s softer 🙂 Pumpkin will be fine too! Thinly sliced as you said. YUM!

      Reply
      • Tonja says

        September 5, 2021 at 9:55 am

        Hm. I assumed “squash” meant something like yellow crookneck. Do you mean we should use something like acorn squash or butternut?

        Reply
        • Maureen says

          December 5, 2021 at 11:57 pm

          I believe squash might be zucchini

          Reply
          • Susan says

            January 4, 2022 at 11:48 am

            I think Nagi means the yellow squash which is a summer squash known in the US as patty pan squash. About the size of a cupcake. You can see slices in the photo

  5. Barb says

    August 2, 2017 at 3:53 pm

    5 stars
    Hey Nagi

    I’m hoping to prepare this feast in 3 days. If I were to prepare the veges in the morning and char grilled them on the BBQ or grill, what would be your advise as to how to successfully heat them in the evening?

    I was thinking I could whack them in a disposable aluminium container and reheat on the BBQ when the meat is cooking.

    We have friends visiting Brisbane from Edinburgh and wanted to make something special and exciting for them.

    Reply
    • Nagi says

      August 2, 2017 at 7:50 pm

      Hi Barb! To be honest, room temperature is fantastic for char grilled veggies – just like buying them at the deli! Otherwise reheat using whatever method suits – gently in the microwave, or yes in an aluminium container in the BBQ or very quickly on the BBQ. If they are at room temp they will reheat extremely quickly! N xx

      Reply
      • Barb says

        August 3, 2017 at 3:06 pm

        5 stars
        Thanks Nagi, I appreciate your response and will follow your suggestion for room temperature.

        I’m sending MOTH and the visitors out for Saturday so I can concentrate on making the feast.

        OMG, made the chicken & peanut satay last night, what a ripper that was.

        Reply
        • Barb says

          August 10, 2017 at 11:11 am

          5 stars
          This was worthy of a gold medal and yes room temperature is perfect.

          I whacked in other veges like asparagus, yellow capsicum, fresh green beans, corn, snow peas and used olive oil infused with lemon + fresh lemon to serve.

          The charring gives a really lovely flavour which is perfect with the lemon.

          The yoghurt sauce is used regularly at our place, made it for taco salad bowls last night.

          Thanks again Nagi.

          Reply
          • Nagi says

            August 11, 2017 at 6:58 pm

            *FIST PUMP!* N xx

  6. Daniel Burstinghaus says

    August 28, 2016 at 10:30 am

    5 stars
    Made this along with your Chicken Shawarma recipe and put them in wraps; just amazingly tasty. I love that this recipe has opened my eyes to how tasty eggplant and zucchini can be and am excited to find ways to combine them into future meals. This week I will try and add the grilled eggplant and zucchini to your Nando’s Portuguese Chicken Burgers recipe; so excited for it.

    Reply
    • Nagi says

      August 29, 2016 at 8:09 pm

      I know!!! Isn’t it incredible how a little chargrilling can transform otherwise drab veggies?? 😉

      Reply
  7. Nancy Long says

    March 15, 2016 at 8:56 pm

    It all looks positively yummy and especially the yoghurt sauce!

    Reply
    • Nagi says

      March 17, 2016 at 10:57 am

      Thank you Nancy!!! 🙂

      Reply
  8. Chelsey says

    February 23, 2016 at 12:59 pm

    This looks fantastic! I love chargrilled veggies.

    Reply
    • Nagi says

      February 24, 2016 at 7:35 am

      Me too Chelsey!!!

      Reply
    • Honey39 says

      September 5, 2019 at 9:54 am

      Can the Greek yogurt be substituted with regular yogurt? Can’t wait to make this, looks delicious!! 😋😋

      Reply
  9. Sarah @ Savoring Spoon says

    December 15, 2014 at 10:16 am

    5 stars
    Yum! I love your posts where you share the dishes for a complete meal in a series 🙂 Super helpful with party planning. The grilled zucchini is my favorite!

    Reply
    • Nagi | RecipeTin says

      December 15, 2014 at 7:54 pm

      Thanks Sarah!! The grilled vegetables are one of my favourite too. So simple, SO GOOD!

      Reply
  10. Maureen | Orgasmic Chef says

    December 13, 2014 at 3:16 pm

    5 stars
    Chargrilled vegetables would catch my eye first regardless of what else is on the menu. I love the smoky flavour and the sweetness of the vegetables when cooked this way. Just a hint of lemon juice is all I add. Yummo !

    Reply
    • Nagi | RecipeTin says

      December 14, 2014 at 9:54 am

      We’re two of a kind Maureen!! Simple veggies like this this are my favourite too 🙂 So delicious!

      Reply
  11. Marissa | Pinch and Swirl says

    December 12, 2014 at 8:04 am

    5 stars
    Such beautiful veggies! I could eat the whole platter myself… 😉

    Reply
    • Nagi | RecipeTin says

      December 12, 2014 at 5:50 pm

      Me too Marissa! I make a decent dent in it all my myself….:)

      Reply
  12. Helen | Grab Your Fork says

    December 12, 2014 at 12:11 am

    Such a rainbow of colours. And I agree – homemade always tastes better than the deli version.

    Reply
    • Nagi | RecipeTin says

      December 12, 2014 at 6:05 am

      Thanks Helen! The deli version is crazy expensive, isn’t it??!!

      Reply
  13. Mira says

    December 11, 2014 at 7:50 am

    5 stars
    Awesome Nagi! I love this salad, I sometimes add grilled mushrooms to it! Love the sauce, too!

    Reply
    • Nagi | RecipeTin says

      December 11, 2014 at 9:27 am

      Same! I pretty much toss in whatever I find that’s in season! 🙂

      Reply
  14. Shinee says

    December 11, 2014 at 6:11 am

    Isn’t it amazing that simple grilling (almost wanna say charring!) brings out amazing flavors? And they just need a little salt&pepper and a good olive oil. Mmm I can taste it!

    Reply
    • Nagi | RecipeTin says

      December 11, 2014 at 9:26 am

      I know, it’s amazing, isn’t it!! It truly astonishes me. Especially with veggies. Meat not so much, I always feel like I need a sauce or some kind of seasoning!

      Reply

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top