Grilled Summer Veggie Platter with Zesty Romesco

Summer is officially here, and you know what that means: it’s prime grilling season! While many of us immediately think of burgers and steaks when we fire up the grill, we’re here to tell you that vegetables deserve just as much, if not more, of that smoky, charred goodness. This Father’s Day, or any summer gathering, why not put a vibrant, satisfying vegetarian dish front and center? We’re talking about a show-stopping Grilled Summer Veggie Platter, elevated to superstar status with a generous drizzle of homemade Zesty Romesco Sauce. This isn’t your average sad side dish of steamed greens; these vegetables are marinated, perfectly grilled to tender-crisp perfection, and bursting with flavor. And the Romesco? Oh, the Romesco. It’s a rich, nutty, smoky Spanish sauce that adds an incredible depth and tang, making every bite an experience. The beauty of this platter is how effortlessly it comes together, yet it tastes like you’ve spent hours in the kitchen. It’s hearty enough to satisfy even the most committed meat-eaters at your barbecue, offering a fresh, exciting alternative that’s anything but an afterthought. So, fire up the grill and get ready to impress!

Shortcuts to Grilling Glory

We love a good shortcut here at Blog Well Done, especially when it means more time enjoying the sunshine and less time in the kitchen. Here are a few ways to speed up this fantastic dish:

• Pre-roasted Red Peppers: While you could roast your own bell peppers for the Romesco, buying a jar of high-quality roasted red peppers is a fantastic time-saver. Simply drain them well, and you’ve bypassed a whole step of oven-roasting and peeling!
• Pre-minced Garlic: Grab a jar of pre-minced garlic from the store, or if you’re feeling ambitious, mince a bunch at once and keep it in olive oil in your fridge. It’s a great way to shave off a few minutes of chopping time.
• Food Processor for Romesco: This is a non-negotiable shortcut! A food processor transforms the Romesco ingredients from separate items into a smooth, emulsified sauce in mere minutes. No tedious hand-chopping required.

Grilled Summer Veggie Platter with Zesty Romesco Recipe

Ingredients

• For the Grilled Vegetables:
• 2 bell peppers (any color, cut into 1-inch strips)
• 2 medium zucchini, sliced lengthwise into ½-inch planks
• 1 medium yellow squash, sliced lengthwise into ½-inch planks
• 1 large red onion, cut into ½-inch rounds or thick wedges
• 1 pint cherry tomatoes (or grape tomatoes)
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: 1 bunch asparagus, trimmed

• For the Zesty Romesco Sauce:
• 1 (12-ounce) jar roasted red peppers, drained well
• ½ cup blanched almonds (or raw hazelnuts for a richer flavor)
• 2 cloves garlic, peeled
• 2 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a kick)
• ¼ cup fresh parsley, roughly chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Prep the Vegetables: In a large bowl, combine the bell pepper strips, zucchini planks, yellow squash planks, red onion rounds/wedges, and cherry tomatoes (and asparagus, if using). Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Toss gently to ensure all vegetables are evenly coated. Let marinate for at least 15 minutes while you prepare the grill and Romesco sauce.
2. Prepare the Grill: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
3. Make the Romesco Sauce: While the vegetables are marinating, prepare the Romesco. In a food processor, combine the drained roasted red peppers, blanched almonds (or hazelnuts), garlic cloves, red wine vinegar, ¼ cup extra virgin olive oil, 1 teaspoon smoked paprika, optional cayenne pepper, fresh parsley, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Process until smooth, scraping down the sides as needed. Taste and adjust seasonings if necessary. Set aside.
4. Grill the Vegetables: Arrange the marinated vegetables on the preheated grill. For smaller items like cherry tomatoes or asparagus, consider using a grill basket to prevent them from falling through the grates. Grill in batches if necessary to avoid overcrowding the grill.
5. Cook Time: Grill the vegetables for 4-7 minutes per side, or until they are tender-crisp and show nice char marks. Zucchini and yellow squash will cook faster, while bell peppers and onions might take a little longer. Cherry tomatoes will soften and burst slightly.
6. Assemble the Platter: Once all vegetables are grilled, arrange them artfully on a large serving platter.
7. Serve: Drizzle the Zesty Romesco Sauce generously over the grilled vegetables. Serve warm or at room temperature as a stunning main course or a vibrant side dish.

Tips for Your Best Veggie Platter Yet

• Don’t Overcrowd the Grill: Grilling in batches ensures even cooking and beautiful char marks. Overcrowding can steam the vegetables instead of grilling them, leading to a less desirable texture.
• Vary Your Veggies: This recipe is incredibly adaptable! Feel free to swap in other grill-friendly vegetables like portobello mushrooms (sliced thick), eggplant (sliced into rounds or planks), or even corn on the cob (cut into 1-inch rounds). Just adjust grilling times as needed.
• Make Romesco Ahead: The Romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It’s a fantastic staple to have on hand for dipping, spreading on sandwiches, or serving with other grilled proteins.