PART OF Summer Grilling

How to Build a Grilled Veggie Tray

An impressive and colorful edible centerpiece. Let's get grilling!

Ultimate Grilled Vegetable Tray

Whether you're looking for an impressive party centerpiece or just a great option for a weeknight dinner, this over-the-top platter of grilled veggies packs plenty of nutrition and a whole lot of flavor.

Select Your Veg

For this guide, we're cooking up potatoes, squash, zucchini, peppers, eggplant, red onion, broccolini, scallions and sweet corn. While we've selected a wide range of colorful garden vegetables, you can build your tray with all of your personal favorites—or anything you happen to have just lying around!

Master the Marinade

In a small bowl, mix together olive oil with herbs and aromatics like garlic, plus plenty of salt and pepper. You can customize these flavors to your liking, for example by adding spicy crushed red pepper.

Parboil Your 'Taters

Add the potatoes to a pot of cold water and bring them to a boil. Cook until just fork tender. Don't worry if they're under-done; you'll finish them later on the grill!

Slice, Not Dice

Prevent your fresh and flavorful produce from falling into the coals by slicing them into half-inch pieces.

Some tips:
• Corn can be grilled whole and then cut later for presentation.
• Cut your onions in half, so that they look like bullseyes. The root and sprout ends will prevent the rings from falling apart.

Paint Your Masterpiece

Use a pastry brush to coat both sides of each veggie piece with the garlic and herb oil, or simply drizzle and toss if you have a bowl that's big enough.

Get Grilling

Over medium-high heat (you can use gas, charcoal, a grill pan... anything works!), start grilling the vegetables that will take longer to cook—in this case, that means corn, broccolini, red onion, squash and zucchini. These will cook for about three to five minutes on the first side and two to three on the second. Transfer the cooked veggies back to your tray, but leave the onions on the grill. They'll need more time.

Finish with the Quick-Cookers

Next, grill the veggies that don't need as much time—in this case, that means peppers, scallions and the parboiled potatoes. These should only need two to three minutes total, maybe a bit more for the peppers.

Transfer to a Holding Tray

You could theoretically stop here, but we think you'll want to keep scrolling; the sauce below is pretty darn delicious...

Stir Up the Sauce

Starting with plain yogurt, you'll add lemon, salt, pepper, cumin, red pepper flakes (optional) and fresh herbs like mint and parsley to make this creamy, refreshing sauce. When the time comes, you'll do some dipping or drizzling.

Build Around a Bowl

Place a bowl of sauce on your tray. You can use a wooden plank like this one, or a simple cutting board. Want to keep it simple? You can use a sheet pan as well!

Don't Be Afraid to Pile It On

Mound up your veggies around the bowl. We started with the squash, broccolini and peppers, but feel free to use your artist's eye to contrast colors and textures.

Fill In the Gaps

Close up the open space with the rest of the veggies. Not enough space? Pile that corn and those potatoes on top!

Admire & Devour

And there you have it! A gorgeous vegetable platter. Dip and dunk the pieces into your yogurt sauce, or provide a spoon for drizzling. Oh—and don't forget to snap a picture so you can brag about your creation!