Grilled Vegetable Platter with Chimichurri Sauce – Summer Recipe

There’s something undeniably magical about a Grilled Vegetable Platter. Maybe it’s the way the flames gently char their edges, bringing out their natural sweetness, or how they transform into tender, smoky bites with just a kiss of heat. But when you lay them out on a big platter, warm and glistening from the grill, paired with a bold and herby chimichurri sauce? You’ve got a showstopper that feels as joyful to eat as it is to make.

This grilled vegetable platter with chimichurri sauce has been one of those back-pocket recipes I turn to again and again, especially when the weather turns warm and the grill starts calling my name. Whether I’m hosting friends for a laid-back weekend barbecue or just trying to use up that overflowing CSA box, this recipe checks every box. It’s colorful, fresh, and flexible enough to feed a crowd or a cozy table for two.

What makes this dish even more lovable is how beautifully it balances simplicity with flavor. The vegetables are easy to prep, and grilling brings out their best qualities—think tender-crisp textures and rich, smoky depth. Meanwhile, the chimichurri adds an unexpected zing with its bright blend of parsley, garlic, olive oil, and vinegar. It’s a flavor bomb that keeps everyone coming back for seconds.

I still remember the first time I served this Grilled Vegetable Platter at a summer get-together. I was a little nervous, wondering if people would miss the usual grilled meats. Spoiler alert: they didn’t. Even the most committed carnivores kept sneaking bites, dipping sweet potatoes and broccolini into the chimichurri like it was the main event. Since then, it’s earned its place as a reliable crowd-pleaser that fits nearly every diet and occasion.

Why You’ll Love This Recipe

This grilled vegetable platter isn’t just tasty—it’s a total mealtime upgrade. Here’s why you’ll fall in love with it:

It’s incredibly easy to make. With just a bit of chopping and a hot grill, your veggies are good to go. No complicated steps or fussy prep required.

It’s versatile. You can use whatever vegetables you have on hand, which makes it a great way to clean out the fridge or take advantage of seasonal produce.

It’s healthy and satisfying. The vibrant array of vegetables delivers both nutrients and heartiness, especially when served with that punchy chimichurri.

It’s visually stunning. Bright peppers, charred onions, and sweet potato rounds laid out in colorful rows—it’s a feast for the eyes before you even take a bite.

It’s diet-friendly. Vegan, vegetarian, dairy-free, and naturally gluten-free, this dish works for nearly everyone at the table.

It’s the ultimate crowd-pleaser. Whether you’re serving a big group or meal-prepping for the week, this platter can be scaled up or down and customized to fit your taste.

Plus, let’s not overlook the chimichurri. That herby, garlicky sauce brings a vibrant contrast to the smoky, caramelized vegetables. It’s the secret weapon that ties the whole dish together.

Health Benefits

This platter doesn’t just taste good—it’s good for you, too. Grilled vegetables are naturally packed with vitamins, minerals, and fiber, and cooking them on the grill helps retain more of those nutrients compared to boiling or frying.

Bell peppers are rich in vitamin C and antioxidants. Sweet potatoes bring beta-carotene and complex carbs for energy. Zucchini and broccolini are full of vitamin K, potassium, and folate. Meanwhile, the chimichurri sauce—with its parsley, garlic, and olive oil—offers healthy fats and anti-inflammatory benefits.

Grilling also uses minimal oil, making this preparation method lighter and healthier than many others. And because the dish is plant-based, it’s naturally cholesterol-free and low in saturated fats.

In short, you’re not just making a delicious dish—you’re doing your body a favor.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Active Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: Serves 4–6 as a side or appetizer
Calories per serving: Approximately 220
Protein: 4g
Carbs: 28g
Fat: 11g
Fiber: 7g

Ingredients List

Here’s what you’ll need for the vegetable platter:

• 1 bunch broccolini, ends trimmed
• 1 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, sliced into thick strips
• 1 yellow bell pepper, sliced into thick strips
• 1 small red onion, sliced into wedges
• 1 medium sweet potato, sliced into ¼-inch rounds
• 1 cup cherry tomatoes, left whole
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• Optional: a pinch of smoked paprika for extra depth

For the Chimichurri Sauce:

• 1 cup fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon salt
• Freshly ground black pepper to taste

The vegetables are flexible, so feel free to swap in seasonal favorites like eggplant, mushrooms, or green beans. The chimichurri can also be prepped ahead and kept in the fridge for up to a week, making this recipe even more convenient.

Step-By-Step Cooking Instructions

Step 1: Prepare the Vegetables
Wash and dry all your vegetables thoroughly. Slice the sweet potatoes, zucchini, and onions. Halve or quarter the bell peppers and trim the broccolini. Leave the cherry tomatoes whole so they don’t fall apart on the grill.

Step 2: Season Everything
In a large mixing bowl, toss the veggies with olive oil, salt, pepper, and smoked paprika if using. Make sure every piece gets coated evenly. This helps with both flavor and grill marks.

Step 3: Preheat the Grill
Preheat your grill to medium-high heat, around 400°F. If using a charcoal grill, make sure the coals are evenly spread and ashed over.

Step 4: Start Grilling
Place the vegetables directly on the grill grates or use a grill basket for smaller pieces like cherry tomatoes. Start with the firmer vegetables—sweet potatoes, onions, and peppers—as they take longer to cook.

Grill for about 4–6 minutes per side, turning occasionally for even charring. Remove each vegetable as it becomes tender and lightly charred.

Step 5: Make the Chimichurri
While the vegetables are grilling, combine parsley, garlic, oregano, red pepper flakes (if using), red wine vinegar, and salt in a bowl. Slowly whisk in the olive oil until everything is well combined. Taste and adjust seasoning if needed.

Step 6: Assemble the Platter
Once all the vegetables are cooked, arrange them on a large serving platter in rows or sections for a stunning presentation. Drizzle a little chimichurri on top and serve the rest on the side for dipping.

How to Serve

This dish is super versatile and can be served in several delicious ways:

• As an appetizer with crusty bread or pita
• As a side to grilled chicken, fish, or beef
• Tossed with cooked quinoa or couscous for a hearty salad
• Tucked into wraps or flatbreads with hummus or tahini
• Served cold the next day as part of a meal prep bowl

The warm, smoky vegetables pair beautifully with the cool, tangy chimichurri, making it a perfect balance of flavors and temperatures.

Pairing Suggestions

When serving this grilled vegetable platter, consider pairing it with:

• A fresh tabbouleh or lemony couscous salad
• Grilled halal chicken skewers or kofta
• Warm flatbread with garlic sauce or tahini dip
• Sparkling water with cucumber and mint for a refreshing drink
• For a heartier meal, add a side of roasted chickpeas or lentils

Because the dish is plant-based and full of bold flavors, it pairs easily with both light and robust accompaniments.

Storage, Freezing & Reheating Instructions

Storage: Place any leftover grilled vegetables in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days.

Freezing: While freezing is not recommended for the chimichurri, the grilled vegetables can be frozen. Let them cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, spread the vegetables on a baking sheet and warm in a 350°F oven for 10–12 minutes. You can also reheat them in a skillet over medium heat for a few minutes.

Common Mistakes to Avoid

Overcrowding the grill: Give the vegetables space so they grill evenly and get those gorgeous char marks.

Skipping the oil: A light coating of oil prevents sticking and enhances flavor. Don’t skip it.

Overcooking: Vegetables should be tender but still have some bite. Keep an eye on them and remove as needed.

Under-seasoning: Don’t be shy with salt and pepper. Seasoning before grilling is essential.

Not preheating the grill: A hot grill ensures quick searing and prevents the veggies from drying out.

Pro Tips

• Use a grill basket for smaller or delicate vegetables like cherry tomatoes to prevent them from falling through the grates.
• Make the chimichurri a day ahead—its flavor improves with time.
• Want extra smoky flavor? Sprinkle a bit of smoked paprika or use mesquite wood chips in a charcoal grill.
• Slice the vegetables uniformly so they cook evenly.
• Serve warm vegetables with chilled chimichurri for a satisfying contrast in temperature.

Frequently Asked Questions (FAQs)

Can I use other vegetables in this recipe?
Absolutely! Feel free to use eggplant, mushrooms, green beans, or carrots. Just adjust grilling times based on the vegetable.

Can I make this without a grill?
Yes, you can use a grill pan or roast the vegetables in a 425°F oven until tender and slightly browned.

Is chimichurri spicy?
Not necessarily. It has a garlicky kick, but the heat level depends on how much red pepper you use. You can skip it for a milder version.

Can I make the chimichurri ahead of time?
Yes, and you should! It tastes even better after a few hours in the fridge and will keep for up to 1 week.

Can I serve this cold?
Definitely. The veggies are just as tasty cold, making this a great make-ahead or meal-prep option.

How can I keep the vegetables from sticking to the grill?
Make sure the grill is hot and lightly oiled, and don’t move the veggies too soon—let them sear.

Do I need to peel the sweet potatoes?
Nope! Just give them a good scrub. The peel adds texture and nutrients.

Is this recipe kid-friendly?
Yes! Kids love the bright colors and sweet, smoky flavors—especially when dipped in chimichurri.

What’s a good substitute for red wine vinegar in the chimichurri?
You can use apple cider vinegar or lemon juice as a replacement.

Can I add protein to make it a full meal?
Yes, grilled chicken, tofu, or chickpeas pair wonderfully with the platter.

Conclusion & Call to Action

This grilled vegetable platter with chimichurri sauce is proof that simple ingredients, when cooked with care, can come together into something truly special. Whether you’re throwing a summer party, prepping healthy lunches, or just craving something colorful and delicious, this recipe fits the bill.

I’d love to hear how it turns out for you! Snap a photo of your platter and tag me on Instagram or drop a comment below. Let’s keep celebrating fresh, feel-good food that brings people together around the table.

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