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Vibrant Grilled Veggie Platter Recipe with Easy Creamy Herb Aioli

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A colorful and flavorful grilled vegetable platter served with a creamy, herb-packed aioli that balances smoky charred veggies with a fresh, tangy dip. Perfect for quick, healthy meals or entertaining guests.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise into 1/4-inch strips
  • 1 medium yellow squash, sliced lengthwise
  • 1 red bell pepper, cut into large chunks
  • 1 small eggplant, sliced into 1/2-inch rounds
  • 1 bunch asparagus, trimmed
  • 1 red onion, sliced into thick rings
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Wash all vegetables thoroughly. Slice zucchini and yellow squash lengthwise into about 1/4-inch thick strips. Cut red bell pepper into large, flat chunks by removing seeds and stem. Slice eggplant into 1/2-inch rounds, trim asparagus ends, and slice red onion into thick rings.
  2. In a large mixing bowl, combine all the veggies. Drizzle with 2 tablespoons olive oil and sprinkle with salt and freshly ground black pepper. Toss until each piece is lightly coated.
  3. Preheat grill to medium-high heat (about 400°F). If using a grill pan, heat over medium-high on the stove. Oil grill grates or pan lightly.
  4. Place vegetables on grill grates or pan in a single layer. Grill zucchini, squash, eggplant, and bell peppers for 3-4 minutes per side until tender with grill marks. Grill asparagus and onion rings for 2-3 minutes per side. Flip carefully with tongs.
  5. While veggies grill, whisk together mayonnaise, minced garlic, parsley, chives, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
  6. Arrange grilled veggies on a large serving platter, grouping colors for visual appeal. Serve with creamy herb aioli in a small bowl or drizzled over veggies. Serve immediately.

Notes

Aioli can be made up to two days in advance and kept chilled. For uneven cooking, move veggies around the grill. To avoid sticking, keep grill clean and oiled. For smoky flavor without a grill, roast veggies at 425°F for 20-25 minutes with broiler finish. Substitute mayo with vegan mayo or avocado blend for dairy-free or vegan version.

Nutrition

Keywords: grilled vegetables, veggie platter, creamy herb aioli, healthy recipe, summer recipe, easy grilling, vegetarian, gluten-free

Find it online: https://magnetmeal.com/vibrant-grilled-veggie-platter-recipe-with-easy-creamy-herb-aioli/