gaxownOkay, Let’s Talk Memorial Day Grilling!
Alright, so Memorial Day weekend is practically here, right? Which means firing up the grill! And honestly, besides the burgers and dogs, my absolute *favorite* thing, the thing that makes me feel slightly less guilty about the potato salad, is a giant, gorgeous grilled vegetable platter. I remember one year, my brother in law (you know the one, bless his heart) tried to take over grill duty… let’s just say the veggies were… uh… *extra* crispy. Since then, I’ve kinda perfected my own method, and it’s so easy, even *he* could probably manage it now. Mostly.
Why This is My Go-To BBQ Side
Look, I make this whenever we have people over for grilling, not just for Memorial Day. My family goes crazy for this because it’s colorful, tastes amazing (that smoky char is everything!), and it feels kinda healthy, ya know? It balances out all the other goodies. Plus, it makes the whole spread look super impressive with basically minimal effort. (Don’t tell anyone how easy it is!). The hardest part? Probably just chopping everything without getting distracted by whatever game is on TV nearby. And maybe trying not to eat all the zucchini before it even hits the platter.
What You’ll Need (Give or Take)
This is more of a guideline, honestly. Use what looks good at the store!
- Zucchini: 2 medium, sliced into about 1/2 inch thick rounds or planks.
- Yellow Squash: 2 medium, same deal as the zucchini.
- Bell Peppers: 2 or 3, different colors look nice! Red, yellow, orange are sweeter. Cored and cut into big chunks.
- Red Onion: 1 large, cut into thick wedges (leave the root end sort of intact so they don’t totally fall apart, a trick my neighbor showed me).
- Asparagus: 1 bunch, tough ends snapped off. Thicker spears work better for grilling.
- Mushrooms: About 8 oz, cremini or white button work fine. Whole if small, halved if big.
- Cherry Tomatoes: 1 pint. I sometimes use grape tomatoes too, whatever’s plump.
- Olive Oil: A good glug, probably around 1/4 cup? Maybe a little more. My grandmother always insisted on extra virgin, but honestly any decent olive oil works fine for this.
- Balsamic Vinegar: Maybe 2 tablespoons? Adds a nice tang. Sometimes I use red wine vinegar if I’m out of balsamic.
- Dried Herbs: Italian seasoning is easiest, maybe 1-2 teaspoons. Or just some dried oregano and basil form your pantry.
- Salt and Pepper: To taste! Don’t be shy with the salt, it brings out the flavor. Use coarse salt if you have it.
- Optional: A sprinkle of garlic powder, a pinch of red pepper flakes if you like a tiny kick. Sometimes I add corn on the cob, cut into smaller pieces!
Okay, Let’s Get Grilling!
- Chop Chop: Get all your veggies washed and chopped. Try to keep the pieces roughly similar in size so they cook evenly. This is usually when I realize I forgot to buy one of the peppers I wanted. Oh well! Throw everything into a big bowl.
- Marinade Magic (Sort Of): Drizzle the olive oil, balsamic vinegar, dried herbs, salt, pepper, and any optional spices over the veggies. Toss it all together really well with your hands (the best tool!). Make sure everything gets coated. Let it sit for maybe 15-20 minutes while the grill heats up. You can do this step an hour or so ahead if needed, just cover and chill.
- Grill Time!: Preheat your grill to medium high heat. About 400°F (200°C) is usually good. Make sure your grates are clean! I learned that lesson the hard way once… sticky mess. You can use a grill basket if you have one, especially for smaller things like the mushrooms and tomatoes, prevents them form falling through. Or just be careful placing them directly on the grates.
- Get Those Grill Marks: Place the veggies on the hot grill in a single layer. Don’t overcrowd it! Cook in batches if you need to. Grill for about 4-6 minutes per side, depending on the veggie and how hot your grill is. You want them tender crisp and nicely charred. This is where I usually sneak a taste of an asparagus spear. You know, for quality control.
- Tomatoes Last!: The cherry tomatoes cook super fast. I usually throw them on for the last few minutes, just until they start to blister and soften.
- Platter Up: As the veggies finish grilling, transfer them to a big platter. Arrange them so it looks all colorful and abundant. It always looks a bit weird at first, just a pile of veggies, but keep arranging!
- Finishing Touch (Optional): Sometimes I drizzle a tiny bit more balsamic vinegar or olive oil over the finished platter, or add a sprinkle of fresh parsley if I’m feeling fancy.
Little Notes From My Kitchen
- Don’t cut the veggies too small or they’ll fall through the grates (unless you’re using a basket, then it’s less of a worry).
- Seriously, don’t walk away form the grill for too long. Veggies can go from perfect to burnt pretty quick!
- If it’s raining (because sometimes Memorial Day weather is just like that, isn’t it?), you *can* do this under the broiler/grill in your oven or use a grill pan on the stove. It’s not quite the same smoky flavor, but it’s still tasty.
- Leftover marinade in the bowl? I usually just discard it.
Ways I’ve Mixed It Up
I love experimenting! Sometimes I add thick slices of halloumi cheese to the grill alongside the veggies – it gets nice and melty. Adding some lemon juice to the marinade is also really good for a brighter flavor. One time, I tried adding mango chunks… yeah, that didn’t work out so well. They got mushy and weirdly sweet against the savory veggies. Maybe stick to the classics unless you’re feeling *really* adventurous.
What If I Don’t Have…?
No grill basket? No problem! Just be extra careful placing smaller veggies like mushrooms or asparagus perpendicular to the grill grates so they don’t fall in. Or, you can thread smaller veggies onto skewers! Metal skewers are great, but if you use wooden ones, remember to soak them in water for like 30 minutes first so they don’t catch fire. (Ask me how I know…).
Storing the Goodness
If, by some miracle, you have leftovers, just pop them in an airtight container in the fridge. They’re good for 2-3 days. Honestly, in my house, they rarely last past breakfast the next day! I actually think they taste pretty darn good cold or quickly reheated.
How We Like to Serve It
This grilled vegetable platter for Memorial Day is obviously amazing alongside classic BBQ fare – burgers, ribs, chicken, the works. We usually have some hummus or a yummy dip on the side too, like that tzatziki sauce recipe from Cookie and Kate (it’s SO good). Sometimes, I just pile it high and eat it as my main dish!
Pro Tips (Learned the Hard Way!)
- Don’t skip the preheat! A hot grill is key for getting those lovely char marks and preventing sticking. I once tried rushing this step because everyone was starving, and regretted it because everything stuck and cooked unevenly. Patience, grasshopper!
- Oil the veggies, not just the grill. Tossing the vegetables in oil ensures they all get coated and helps them caramelize nicely.
- Know your grill’s hot spots. Most grills have areas that are hotter than others. Keep an eye on things and move veggies around as needed for even cooking. It takes a bit of practice with your own grill, kinda like learning its personality.
Quick Q&A You Might Have!
Can I make this grilled vegetable platter ahead of time?
Totally! You can chop the veggies and even toss them in the marinade an hour or two before grilling. Keep ’em chilled. You can also grill them ahead and serve at room temp or slightly warmed – still delicious!
What other veggies work well?
Oh gosh, loads! Eggplant planks, corn on the cob (cut into smaller rounds), broccoli florets (though they can char fast!), thick slices of sweet potato (par-boil them first maybe?), even thick wedges of romaine lettuce (seriously, try it!). Just adjust grilling times.
Help! My veggies are burning!
Your grill might be too hot, or you left them on one side too long. Move them to a cooler part of the grill or reduce the heat if possible. And remember, a little char is good, incinerated is bad!
Hope you guys love this grilled vegetable platter for Memorial Day as much as we do! Happy grilling!
gaxown
