Grilled Veggie Platter with Herbed Yogurt

Colorful, nutritious, and bursting with flavor, a Mediterranean-inspired grilled vegetable platter is a delightful way to enjoy the bounty of seasonal produce. Paired with a cool and creamy herbed yogurt sauce, this dish captures the essence of simple, wholesome cooking. Whether served as a hearty appetizer, a side dish, or a light main course, it brings vibrant taste and texture to the table. This step-by-step guide will walk you through preparing the perfect grilled veggie platter with herbed yogurt, ensuring balanced flavors and beautiful presentation every time.

Ingredients

For the grilled veggies:

1 medium zucchini, sliced into ¼-inch rounds
1 medium yellow squash, sliced into ¼-inch rounds
1 red bell pepper, seeded and cut into thick strips
1 yellow bell pepper, seeded and cut into thick strips
1 small eggplant, sliced into ¼-inch rounds
1 red onion, cut into thick rings
8–10 asparagus spears, trimmed
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder

For the herbed yogurt:

1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 small garlic clove, finely grated

Preparing the Vegetables

To begin, gather and wash all your vegetables thoroughly. Pat them dry with a clean kitchen towel to ensure they grill evenly and don’t steam. Even cooking starts with uniform slicing, so take care to cut the zucchini, squash, and eggplant into consistent ¼-inch thick rounds. The bell peppers can be sliced into thick, flat strips—wide enough to sit securely on the grill grates. Asparagus spears should be trimmed at the woody ends, and the onion should be sliced into thick rings to maintain structure during grilling.

Once sliced, arrange the vegetables on a large baking sheet or platter. Prepare a marinade by combining olive oil, sea salt, black pepper, dried oregano, and garlic powder. Drizzle this mixture over the vegetables, using your hands or a brush to ensure an even coat across all surfaces. Let the vegetables sit for at least 15 minutes to absorb the flavors. This brief marination time allows the seasonings to penetrate while also giving the vegetables a slight gloss that promotes caramelization on the grill.

Making the Herbed Yogurt

While the vegetables are marinating, turn your attention to the herbed yogurt dip. In a medium mixing bowl, combine the Greek yogurt, chopped dill, mint, and parsley. These herbs bring brightness and depth, creating a refreshing contrast to the smoky grilled vegetables. Add in the lemon juice and zest for a citrusy tang, along with olive oil to lend a smooth, velvety texture. Season the mixture with salt and black pepper, and stir in the finely grated garlic for a subtle kick. Mix all the ingredients thoroughly until well combined. Cover and refrigerate until ready to serve to allow the flavors to meld.

Preheating the Grill

Before cooking the vegetables, preheat your grill to medium-high heat. This typically means a temperature range between 375°F and 425°F. If using a charcoal grill, wait until the coals are glowing red and lightly covered with ash. For a gas grill, preheat with the lid closed for about 10 to 15 minutes. A clean grill grate is essential for preventing sticking and achieving defined grill marks. Use a grill brush to clean the grates thoroughly, then lightly oil them using a paper towel dipped in vegetable oil and held with tongs.

Grilling the Vegetables

Once your grill is hot and ready, begin placing the vegetables on the grates. Work in batches if necessary to avoid overcrowding. Arrange the vegetables in a single layer, allowing space between each piece. Start with the items that take the longest to cook, such as eggplant and bell peppers. Turn the vegetables occasionally to ensure even cooking and to develop beautiful char marks.

The eggplant and onion rings should take about 5 to 7 minutes per side, becoming tender and slightly charred. Zucchini and squash slices usually grill for about 3 to 4 minutes per side. Asparagus cooks quickly, needing just 2 to 3 minutes on each side for a crisp-tender texture. Bell peppers should be cooked until the skin is blistered and the flesh is softened, typically 5 to 6 minutes per side. Use tongs to flip and remove the vegetables as they reach desired doneness, transferring them to a clean platter as you go.

Assembling the Platter

After all the vegetables are grilled, it’s time to assemble your platter. Choose a large, flat serving tray or wooden board that allows the colors and shapes of the vegetables to shine. Arrange the grilled vegetables in sections, grouping by type for visual appeal. For example, layer the zucchini slices in a fan shape, align the asparagus spears in a neat row, and scatter the bell pepper strips for a pop of color. Nestle the onion rings and eggplant slices among the other vegetables, allowing each item to be easily identified and reached.

Place a small bowl or ramekin in the center of the platter and fill it with the chilled herbed yogurt. Alternatively, you can dollop the yogurt directly onto the board in several spots, then swirl it with a spoon for a rustic look. Garnish the platter with a few sprigs of fresh herbs, a drizzle of olive oil, or a sprinkle of flaky sea salt for added elegance. The result is a stunning, wholesome spread that invites guests to dig in and enjoy.

Serving Suggestions

This grilled veggie platter with herbed yogurt is versatile and suitable for various occasions. It pairs wonderfully with grilled meats or fish, such as lamb kebabs or seared salmon, for a more substantial meal. Serve it alongside warm pita bread or flatbread to scoop up the vegetables and yogurt. A side of couscous, quinoa, or tabbouleh further enhances the Mediterranean flair.

For a vegetarian or vegan spread, simply replace the Greek yogurt with a plant-based alternative such as coconut-based or cashew yogurt, and ensure that the rest of your menu complements the fresh and vibrant flavors of the platter. This dish also works beautifully as part of a mezze table, surrounded by olives, hummus, roasted nuts, and marinated cheeses.

Tips for Success

Grilling vegetables requires attention to detail but is easy to master with a few helpful tips. First, keep your slices consistent in size to promote even cooking. Thicker slices may take longer, while thinner ones can burn quickly. Second, avoid over-marinating; too much oil can cause flare-ups on the grill, and excessive seasoning can overpower the natural vegetable flavors. Aim for a light coating that enhances rather than masks.

Always preheat the grill to the right temperature and clean the grates before use. If using a grill basket, especially for smaller or more fragile items like asparagus or onion rings, lightly oil it to prevent sticking. Keep a close watch while grilling, as vegetables can go from perfectly tender to overcooked in seconds. Use tongs to flip the vegetables gently and remove them as soon as they’re done.

When preparing the herbed yogurt, use fresh herbs for the best flavor and aroma. Dried herbs can be substituted in a pinch, though they will offer a different profile. Allowing the yogurt to chill before serving improves the texture and allows the flavors to harmonize.

Storing and Reusing Leftovers

If you have leftovers, store the grilled vegetables and herbed yogurt separately in airtight containers. The vegetables will keep in the refrigerator for up to three days and can be reheated gently on a skillet or served cold in salads or wraps. The herbed yogurt should be consumed within three to four days and makes a delicious dip for raw vegetables, crackers, or sandwiches.

To repurpose leftovers creatively, consider tossing the grilled vegetables with cooked pasta, crumbled feta cheese, and a bit of olive oil for a quick Mediterranean pasta salad. Alternatively, stuff them into pita pockets with hummus and greens for a satisfying lunch. Layer the vegetables over toasted bread and top with herbed yogurt for a rustic bruschetta-style appetizer.

A Mediterranean Delight

This grilled veggie platter with herbed yogurt is a celebration of Mediterranean flavors and a testament to the beauty of simple, fresh ingredients. With its colorful presentation, balanced seasoning, and refreshing yogurt dip, it’s a dish that appeals to all the senses. Whether served at a summer cookout, a family dinner, or as part of a special occasion, it brings people together with every bite. Following these steps ensures a successful outcome every time, making this recipe a reliable favorite in your culinary rotation.

Grilled Veggie Platter with Herbed Yogurt