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Roasted Summer Vegetable Platter

This vegetable platter is perfect for feeding a crowd, as part of a meal and/or for meal prep.

Prep Time: 20 Minutes (not including marinading time)

Grill Time:15 - 30 Minutes

Serves: 8-10


This festive and colorful platter was from a party I threw at my house for a summer girl's night get-together, and it paired nicely with grilled chicken skewers and champagne! It was also convenient for me and my busy schedule as I could prep the day before and marinate the veg overnight.

The veg can be eaten at room temperature or heated up and can be eaten any number of ways. I served them at room temperature with a trio of (store-bought) hummus and used the leftovers on top of a pizza, filling for a quesadilla, and also as part of a big salad. No matter how you enjoy them, they are always good to have in the fridge.

Roasted Summer Vegetable Platter


2 bottles of your favorite Italian dressing

1 large red onion, sliced

2 cups whole mushrooms

2 medium zucchini, sliced

2 medium yellow squash, sliced

12-15 yummy peppers, sliced in half and pitted

3 types of store-bought or homemade hummus (optional) - I used roasted red pepper, cilantro, roasted garlic


  1. Chop the vegetables and marinade separately for a few hours or overnight.

  2. Preheat the grill to medium heat.

  3. Take marinaded vegetables out of the dressing and grill in batches, one vegetable at a time so they can cook at the same rate.

  4. Grill, flipping once, until tender and lightly charred.

  5. Once all the veg are cooked, arrange them on the platter and around hummus or other desired dipping sauces.

  6. Serve warm or chilled.

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