Grilled Vegetable Grazing Platter Recipe

Grilled Vegetable Grazing Platter

Serves 4 to 6

This beautiful spread of grilled vegetables, along with your favorite accompaniments, is a wonderful way to enjoy the bounty of summer.


  • 1 eggplant, ends trimmed and cut on diagonal into 1/2-inch slices
  • 2 red or yellow bell peppers, cored and cut into quarters
  • 3 zucchini or yellow squash, ends trimmed and cut on diagonal into 1/2-inch slices
  • 2 Walla Walla sweet onions, cut crosswise into 1/2-inch slices
  • Kosher salt, to taste
  • Pepper, to taste
  • Extra virgin olive oil
  • Aged balsamic vinegar
  • Your choices of the following:
  • 8 ounces halloumi cheese
  • 8 thin breadsticks
  • 8 slices prosciutto
  • 1 cup labneh (Middle Eastern yogurt cheese)
  • Za'atar seasoning or pesto sauce
  • 8 Campari on-the-vine tomatoes or cherry tomatoes
  • Black olives
  • Sweet cherry peppers


  1. Preheat a clean grill over medium to medium-high heat.
  2. Place eggplant, bell peppers, zucchini, onions, and halloumi (if using) on a baking sheet. Brush lightly on all sides with olive oil and sprinkle with salt and pepper, to taste.
  3. Grill vegetables 2 to 4 minutes on each side or until grill marks form. Grill halloumi about 2 minutes on each side, until marked. Remove all and set aside.
  4. Serve tomatoes fresh or grill just until charred. Watch carefully so they don't overcook.
  5. To serve, wrap prosciutto around breadsticks and arrange on a large serving platter or board. Place halloumi in a deep plate and drizzle with olive oil. Spoon labneh into a cup and top with Za'atar or pesto; add to platter. Add grilled vegetables along with tomatoes. Fill small bowls with sweet cherry peppers and olives. Drizzle vegetables with balsamic vinegar.

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