Char-Grilled Vegetables Platter with Rosemary, Thyme & Oregano: A Rustic Summer Favorite

If you’ve ever searched for a show-stopping side dish or a healthy, colorful main that doesn’t compromise on flavor, this Char-Grilled Vegetables Platter is your answer. Packed with smoky flavor, infused with herbs like rosemary, thyme, and oregano, and easy enough for beginners—this Mediterranean-inspired dish is a must-try for any season.

Inspiration

This recipe was born during a summer getaway in the Italian countryside where meals were made over open flames and shared around rustic wooden tables. Inspired by the simplicity and richness of Mediterranean cooking, this dish brings together fresh produce and fire, transforming everyday vegetables into something truly special. What makes it unique? It’s the herbaceous marinade, the intentional charring, and the heart put into each step.

Why You’ll Love It

  • Bold smoky flavor from high-heat grilling and balsamic-herb marinade
  • Simple ingredients and quick prep make this a go-to weeknight or weekend dish
  • Versatile enough to serve as a side, main, or part of a mezze spread
  • Completely plant-based and customizable to seasonal produce

Quick Grocery List

For the Vegetable Marinade:

  • Olive oil
  • Balsamic vinegar
  • Garlic
  • Fresh rosemary
  • Fresh thyme
  • Dried oregano
  • Salt and pepper

For the Vegetables:

  • Red bell pepper
  • Yellow bell pepper
  • Zucchini
  • Eggplant
  • Red onion
  • Cherry tomatoes
  • Optional: asparagus or mushrooms

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 20 minutes
Cook: 15 minutes
Total Time: 35 minutes

Equipment Checklist:

  • Charcoal or gas grill
  • Tongs
  • Mixing bowl
  • Whisk
  • Grill tray or grill basket (optional)
  • Serving platter

Dietary Adjustments:

  • Naturally vegan and gluten-free
  • Use avocado oil for a higher smoke point
  • Add protein (tofu, tempeh) for a more complete meal

Serving Size:
Serves 4 as a side or 2 as a main

General Notes

  • Keep vegetables large and evenly sized for consistent grilling.
  • Don’t skip the marinade—it infuses flavor and helps with caramelization.
  • Letting the vegetables rest after grilling improves texture and taste.

Char-Grilled Vegetable Platter with Herbs | Healthy Vegan BBQ Side with Rosemary, Thyme & Oregano

DifficultyEasy

Servings4

Prep time20 minutes

Cook time15 minutes

Total time35 minutes

Irresistible Char-Grilled Vegetable Platter with Rosemary, Thyme & Oregano (Vegan BBQ Favorite)

Ingredients:

For the Vegetables:

  • 1 medium zucchini, sliced into ½-inch thick rounds
  • 1 red bell pepper, deseeded and cut into wide strips
  • 1 yellow bell pepper, deseeded and cut into wide strips
  • 1 red onion, cut into wedges
  • 1 medium eggplant, sliced into ½-inch rounds
  • 1 cup cherry tomatoes, whole
  • 1 tablespoon olive oil, (for brushing)
  • Salt and pepper, to taste

For the Herb Marinade:

  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried rosemary, (or 2 tsp fresh, finely chopped)
  • 1 teaspoon dried thyme, (or 2 tsp fresh, finely chopped)
  • 1 teaspoon dried oregano, (or 2 tsp fresh, finely chopped)
  • 2 cloves garlic, minced
  • 1 zest of lemon
  • ½ Juice of lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Instructions:

  • 1

    Prep the Vegetables:

    1. Wash and pat dry all the vegetables.
    2. Cut zucchini, eggplant, onion, and bell peppers as instructed above.
    3. Place all vegetables in a large mixing bowl.
  • 2

    Make the Herb Marinade:

    1. In a small bowl, whisk together olive oil, balsamic vinegar, lemon zest and juice, garlic, rosemary, thyme, oregano, salt, and pepper.
  • 3

    Marinate:

    1. Pour the herb marinade over the chopped vegetables.
    2. Toss gently to ensure all vegetables are coated.
    3. Let sit for 10–15 minutes to absorb flavors.
  • 4

    Preheat the Grill:

    1. Heat your grill or grill pan over medium-high heat.
    2. Lightly oil the grill grates or grill pan surface.
  • 5

    Grill the Vegetables:

    1. Place vegetables in a single layer.
    2. Grill zucchini, eggplant, and bell peppers for 3–4 minutes per side.
    3. Grill onions for about 4–5 minutes, until char marks appear.
    4. Add cherry tomatoes last; grill them whole for about 1–2 minutes until blistered.
  • 6

    Assemble the Platter:

    1. Arrange all grilled vegetables on a serving platter.
    2. Drizzle with any leftover marinade and garnish with fresh herbs if desired.
    3. Serve warm or at room temperature.

Equipment Used:

Nutrition

Calories165
Carbohydrates16g
Cholesterol0mg
Fat12g
Fiber5g
Protein3g
Saturated Fat2g
Sodium210mg
Sugar7g
Trans Fat0g
Unsaturated Fat10g

Substitutions

  • Olive oil → Avocado oil
  • Fresh herbs → Dried versions (half the quantity)
  • Eggplant → Portobello mushrooms
  • Balsamic vinegar → Lemon juice + honey combo for a twist

Variations

  • Mediterranean Style: Top with crumbled feta and kalamata olives
  • Spicy: Add chili flakes or smoked paprika to the marinade
  • Autumn Veggies: Use sweet potato, brussels sprouts, and carrots

Let’s Get Cooking

Pro Tips by Step:

Step 1:

  • Whisk marinade ingredients well so the garlic and herbs distribute evenly

Step 2:

  • Marinate for at least 15 minutes—longer = deeper flavor

Step 3:

  • Oil grill grates before heating to prevent sticking

Step 4:

  • Don’t crowd the grill
  • Give veggies space for that perfect char

Step 5:

  • Serve warm or room temp
  • Drizzle any leftover marinade for extra zing

Nutrition Breakdown (Per Serving)

  • Calories: 185 – Light and satisfying without weighing you down
  • Carbohydrates: 16g – Mostly from nutrient-rich vegetables
  • Cholesterol: 0mg – Completely plant-based
  • Fat: 13g – Mostly healthy fats from olive oil
  • Fiber: 5g – Excellent for digestion and fullness
  • Protein: 3g – Can be boosted with legumes or grains
  • Saturated Fat: 2g – Low; from plant-based oils
  • Sodium: 120mg – Season to taste and consider low-sodium salt
  • Sugar: 8g – Natural sugars from peppers and tomatoes
  • Trans Fat: 0g – Clean and wholesome ingredients
  • Unsaturated Fat: 11g – Heart-healthy fats supporting overall wellness

Storing and Reheating

Storage: Keep in airtight container for up to 4 days in the fridge. Avoid freezing.

Reheating: Warm in the oven at 350°F for 10 minutes or in a skillet over medium heat until warmed through. Avoid microwaving to maintain texture.

Frequently Asked Questions (FAQ)

Q: Can I grill these indoors?
A: Yes! Use a grill pan or broil them in the oven.

Q: How long should I marinate the veggies?
A: At least 15 minutes, but up to 2 hours for deeper flavor.

Q: Can I make this ahead of time?
A: Yes, and it stores well for a few days—perfect for meal prep.

Q: What’s the best oil for grilling?
A: Olive oil adds flavor, but avocado oil is better for higher heat.

Q: Can I serve this cold?
A: Absolutely. This platter is delicious at room temperature too.

Engage and Share

We’d love to hear how your grilled veggie platter turned out! Share your version in the comments below, rate the recipe, or tag us in your photos. For more flavor-packed dishes, try these:

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