Healthy Dinner Grilled Veggie Plate

Name: Healthy Dinner Grilled Veggie Plate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, cut into wedges; 1 eggplant, sliced; 3 tablespoons olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh herbs (basil, thyme) for garnish

Highlighted under: Healthy & Light

I love how vibrant and fresh this Healthy Dinner Grilled Veggie Plate is! Grilled vegetables not only bring out their natural sweetness, but they also make dinner feel bright and alive. This recipe showcases a mix of colorful vegetables, making it a feast for the eyes and the palate. It’s a versatile dish, perfect as a side or the main attraction on any dinner table. Served with a drizzle of olive oil and fresh herbs, it’s a simple way to enjoy wholesome flavors and stay healthy!

Created by

Kayla Monroe

Last updated on 2026-01-13T03:43:05.634Z

Every time I whip up this Healthy Dinner Grilled Veggie Plate, I feel like I’m savoring summer, no matter the season. The key is to choose a variety of vegetables — I love zucchini, bell peppers, and eggplant. Grilling them enhances their flavors and gives a delightful char that brings out their best attributes. A simple marinade of olive oil, garlic, and a pinch of salt elevates the taste without overwhelming it.

To make this dish even better, I’ve experimented with different herbs. Fresh basil or thyme sprinkled on top right after grilling adds a burst of freshness that is simply irresistible! Not only is it a healthy choice, but it also pairs well with proteins like chicken or fish. Trust me, you'll be making this again and again!

        Why You Will Love This Recipe
        Colorful assortment of seasonal veggies grilled to perfection
Light, healthy, and packed with nutrients
Quick and easy to prepare, making dinner a breeze

      

Choosing the Right Vegetables

When preparing your Healthy Dinner Grilled Veggie Plate, selecting the right vegetables is key. Aim for a variety of colors and textures. Zucchini and eggplant hold their shape well on the grill, while bell peppers add sweetness. For an extra layer of flavor, consider adding mushrooms or cherry tomatoes. Both can enhance the dish's appeal and taste. If you're short on seasonal options, feel free to swap in any fresh vegetables you have on hand. This recipe is versatile enough to accommodate whatever you find at the market.

The way you cut your vegetables can also impact the grilling results. Slicing them into uniform pieces, about ½ inch thick, ensures they cook evenly. Thicker pieces will take longer to grill and may require adjustments in cooking time. If you prefer a softer texture, cut the veggies a bit thicker, but keep an eye out for grill marks and tenderness so they don't become mushy during cooking.

Perfecting the Marinade

The marinade is crucial for infusing flavor into your grilled vegetables. Olive oil not only helps with flavor but also ensures the vegetables don’t stick to the grill. Adding minced garlic is a fantastic way to infuse the veggies with aroma. If garlic isn’t your favorite or you want a milder flavor, you can substitute it with a sprinkle of garlic powder or try using shallots for a sweeter profile. Don't be afraid to adjust the seasoning to your taste—more salt or pepper can amplify the natural flavors of the vegetables.

Let the vegetables marinate for at least 30 minutes if you have the time. This waiting period allows the flavors to meld and penetrate, resulting in a more flavorful dish. If you're in a hurry, even a quick 10-minute soak will provide some flavor, but more time leads to better results. You can also prepare the marinade a day in advance and store it in the refrigerator for an easier prep later.

Ingredients

Grilled Vegetables

1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, cut into wedges
1 eggplant, sliced
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh herbs (basil, thyme) for garnish

Instructions

Prepare the Vegetables

In a large bowl, combine the sliced zucchini, bell peppers, onion, and eggplant. In a separate bowl, mix together the olive oil, minced garlic, salt, and pepper. Pour the marinade over the vegetables and toss to coat well.

Preheat the Grill

Preheat your grill to medium-high heat. If using a grill basket, make sure it’s ready for use.

Grill the Vegetables

Place the marinated vegetables on the grill. Cook for about 5-7 minutes on each side or until they are tender and have nice grill marks.

Serve and Garnish

Remove the grilled vegetables from the heat and let them rest for a couple of minutes. Garnish with fresh herbs before serving.

Pro Tips

For extra flavor, marinate the vegetables for longer. You can also add a splash of lemon juice before serving to brighten the dish further!

Serving Suggestions

The grilled vegetable plate can stand alone as a satisfying main dish or accompany a protein like grilled chicken or fish. For a heartier meal, consider adding quinoa or couscous on the side, as these grains pair beautifully with the smoky flavors of grilled veggies. Another suggestion is to serve these vegetables over a bed of fresh greens, drizzled with a light vinaigrette, for an easy summer salad.

To elevate your dish further, sprinkle some feta cheese or goat cheese on top before serving. The creaminess of the cheese complements the smokiness of the grilled vegetables and enhances the overall flavor profile. You can experiment with different cheeses or even omit them for a vegan option without losing the dish's appeal.

Make-Ahead and Storage Tips

If you're planning to prepare this dish ahead of time, grilled vegetables can be made in advance and refrigerated. Simply store them in an airtight container, and they will keep well for up to three days. Reheat them in a skillet over medium heat for a few minutes before serving, or enjoy them cold in salads or wraps. This makes them a great option for meal prep!

For longer storage, consider freezing the grilled vegetables. Lay them out on a baking sheet in a single layer to flash freeze before transferring to a freezer-safe bag. This method helps prevent them from clumping together. When reheating, you can sauté them directly from frozen, making dinner quick and easy on busy nights.

Questions About Recipes

→ What type of grill is best for grilling vegetables?

A gas or charcoal grill works well, but an indoor grill pan is also effective for those without outdoor grilling options.

→ Can I use other vegetables?

Absolutely! Asparagus, corn, and mushrooms also work wonderfully on a grill — feel free to mix and match based on your preferences.

→ How do I store leftover grilled veggies?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be reheated or used cold in salads.

→ Can this dish be made vegan?

Yes! This recipe is naturally vegan as it does not contain any animal products.