Grilled Veggie Platter

Grilled Veggie Platter

  • Prep: 20 min
  • Cook Time: 13 min
  • Total: 33 min
  • Serving: 8 servings

This platter of mixed grilled vegetable is a perfect centerpiece for an outdoor cocktail and appetizer party. Serve with a bottle of Sauvignon Blanc or Albarino.


  • 4 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper
  • 8 3/4-inch slices crusty country bread
  • 2 baby eggplants, quartered lengthwise
  • 2 small zucchini, quartered lengthwise
  • 2 small sweet yellow peppers, quartered lengthwise and seeded
  • 4 large plum tomatoes, halved
  • 1/2 cup pitted kalamata olives
  • 1 tablespoon crumbled feta cheese
  • Fresh oregano sprigs
  • Greek vinaigrette to top


  1. Prepare the grill on medium-high heat.
  2. Place the garlic into a blender and chop.
  3. With the motor running, slowly pour in the olive oil and blend until the mixture is smooth, scraping down the sides if necessary; set aside.
  4. Brush both sides of the bread with the olive oil mixture and sprinkle with some salt and pepper.
  5. Place all of the vegetables into a large bowl; add the olive oil mixture and a few sprinkles of salt and pepper. Toss to coat and then place on the grill for about 13 minutes. Add the bread to the grill during the last 4 minutes of grilling.
  6. Place the vegetables and bread onto a serving platter and garnish with the olives and the feta cheese. Drizzle on some Greek vinaigrette and serve immediately.


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