Grilled Vegetable Platter
By Dan ZuccarelloPublished on October 1, 2023
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Lemon-Basil Vinaigrette
2 tablespoons lemon juice 4 teaspoons Dijon mustard 2 garlic cloves, minced½ teaspoon table salt ¼ teaspoon pepper 6 tablespoons extra-virgin olive oil ¼ cup chopped fresh basil, plus basil leaves for garnishGrilled Vegetable Platter
2 red bell peppers 1 red onion, cut into ½-inch-thick rounds4 plum tomatoes, cored and halved lengthwise2 zucchini, ends trimmed, sliced lengthwise into ¾-inch-thick planks1 eggplant, ends trimmed, cut crosswise into ½-inch-thick rounds3 tablespoons extra-virgin olive oil ½ teaspoon table salt ½ teaspoon pepper 8 ounces burrata cheese, room temperatureBefore You Begin
If burrata is unavailable, sliced fresh mozzarella makes a suitable substitute. To prepare this recipe over an open fire, prepare hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5.
Instructions
- Whisk lemon juice, mustard, garlic, salt, and pepper together in bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)
- Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion, bell peppers, tomatoes, and zucchini all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Grill vegetables until skins of bell peppers and tomatoes are well browned and onions, eggplant, and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
- Remove toothpicks from onion and separate rings. When cool enough to handle, peel bell peppers, discarding skins; slice into 1-inch-thick strips. Arrange vegetables and burrata attractively on serving platter with lemon-basil vinaigrette. Garnish platter with basil leaves. Serve warm or at room temperature.
for the lemon-basil vinaigrette
for the grilled vegetable platter
Time
1 hourYield
Serves 4 to 6Ingredients
Lemon-Basil Vinaigrette
2 tablespoons lemon juice
4 teaspoons Dijon mustard
2 garlic cloves, minced
½ teaspoon table salt
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil
¼ cup chopped fresh basil, plus basil leaves for garnish
Grilled Vegetable Platter
2 red bell peppers
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
2 zucchini, ends trimmed, sliced lengthwise into ¾-inch-thick planks
1 eggplant, ends trimmed, cut crosswise into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
½ teaspoon pepper
8 ounces burrata cheese, room temperature
Ingredients
Lemon-Basil Vinaigrette
2 tablespoons lemon juice
4 teaspoons Dijon mustard
2 garlic cloves, minced
½ teaspoon table salt
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil
¼ cup chopped fresh basil, plus basil leaves for garnish
Grilled Vegetable Platter
2 red bell peppers
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
2 zucchini, ends trimmed, sliced lengthwise into ¾-inch-thick planks
1 eggplant, ends trimmed, cut crosswise into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
½ teaspoon pepper
8 ounces burrata cheese, room temperature
Ingredients
Lemon-Basil Vinaigrette
2 tablespoons lemon juice
4 teaspoons Dijon mustard
2 garlic cloves, minced
½ teaspoon table salt
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil
¼ cup chopped fresh basil, plus basil leaves for garnish
Grilled Vegetable Platter
2 red bell peppers
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
2 zucchini, ends trimmed, sliced lengthwise into ¾-inch-thick planks
1 eggplant, ends trimmed, cut crosswise into ½-inch-thick rounds
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
½ teaspoon pepper
8 ounces burrata cheese, room temperature
Why This Recipe Works
A bounteous assortment of grilled vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. The vegetables are even better at room temperature than they are hot, so you can easily make this ahead, if you like. It makes an excellent starter to keep everybody happy at the outdoor table while you continue to grill up more goodies, or you can easily customize the platter with add-ons to make this the centerpiece of your meal. The burrata is a great start; its creamy insides will mingle with the vegetables on guests’ plates. Also consider additions such as crusty bread slices toasted on the grill, marinated olives, marinated white beans, high-quality tuna packed in oil, and/or grilled lemon halves to squeeze over whatever you please.
Before You Begin
If burrata is unavailable, sliced fresh mozzarella makes a suitable substitute. To prepare this recipe over an open fire, prepare hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5.
Instructions
- Whisk lemon juice, mustard, garlic, salt, and pepper together in bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)
- Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion, bell peppers, tomatoes, and zucchini all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Grill vegetables until skins of bell peppers and tomatoes are well browned and onions, eggplant, and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
- Remove toothpicks from onion and separate rings. When cool enough to handle, peel bell peppers, discarding skins; slice into 1-inch-thick strips. Arrange vegetables and burrata attractively on serving platter with lemon-basil vinaigrette. Garnish platter with basil leaves. Serve warm or at room temperature.
for the lemon-basil vinaigrette
for the grilled vegetable platter
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