Vibrant Grilled Veggie Platter with Creamy Hummus Recipe

Picture this: vibrant, perfectly charred veggies layered on a platter, their smoky aroma mingling with the earthy scent of creamy hummus. The first time I made this grilled veggie platter, it was a sunny weekend, and I was looking for a light yet satisfying dish to pair with some homemade lemonade. As the grill worked its magic, the colors popped—bright yellows, deep greens, fiery reds—and the flavors? Oh, they were a symphony of sweet, smoky, and savory. My family couldn’t stop dipping and munching, and honestly, I couldn’t blame them. This dish has become a staple for gatherings, casual lunches, and even solo indulgence moments. You’re going to want to bookmark this one—it’s the kind of recipe that feels like sunshine on a plate.

Why You’ll Love This Recipe

• Quick & Easy: Perfect for busy weeknights or last-minute entertaining, this dish comes together in under 30 minutes.
• Simple Ingredients: Everything you need is likely already in your kitchen or easy to pick up at the store.
• Perfect for Any Occasion: Whether it’s a family barbecue, a picnic with friends, or a midweek healthy meal, this platter shines.
• Crowd-Pleaser: Even picky eaters love the smoky veggies paired with creamy hummus—it’s a winning combination!
• Unbelievably Delicious: The balance of charred veggies with the velvety hummus is next-level comfort food.

What sets this recipe apart is the grilling technique that enhances the natural sweetness of the vegetables, paired with a hummus that is luxuriously smooth. It’s not just about making veggies—it’s about crafting a dish that satisfies your cravings for flavor, texture, and health all at once. With minimal effort, you can create something that feels gourmet without the fuss. Trust me, your taste buds will thank you!

What Ingredients You Will Need

This grilled veggie platter is all about fresh, colorful ingredients that blend together beautifully with creamy hummus. Here’s everything you’ll need:

• Vegetables:
  • 1 zucchini, sliced into ½-inch rounds
  • 1 yellow squash, sliced into ½-inch rounds
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 red onion, sliced into wedges
  • 1 bunch of asparagus, trimmed
• Olive Oil: About 3 tablespoons (for brushing the veggies).
• Salt & Pepper: To taste (don’t be shy—seasoning is key!).
• Hummus: 1 cup of your favorite store-bought or homemade hummus. (I love using garlic hummus for extra flavor!)
• Lemon Juice: Freshly squeezed, for a zesty finish.
• Optional Garnishes: Fresh parsley, a sprinkle of smoked paprika, or a drizzle of olive oil.

Feel free to swap veggies based on what’s in season—eggplant, cherry tomatoes, or mushrooms work beautifully too. For a lighter option, use a low-fat hummus or try a dairy-free version. This recipe is all about flexibility!

Equipment Needed

• Grill or grill pan (a stovetop grill works just fine for this recipe).
• Brush for applying olive oil (or a spoon if you don’t have one handy).
• Sharp knife and cutting board for prepping veggies.
• Tongs for turning the veggies on the grill.
• Large platter for serving (trust me, presentation matters!).

Don’t worry if you don’t own a grill—you can use a broiler or even a cast-iron skillet to achieve a similar smoky effect. Just keep an eye on the veggies to avoid over-charred bits.

Preparation Method

1. Prep the Veggies: Wash all vegetables thoroughly. Slice the zucchini and yellow squash into ½-inch rounds, the bell peppers into strips, and the onion into wedges. Trim the asparagus ends.
2. Season the Veggies: Arrange the vegetables on a large tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to ensure they’re evenly coated.
3. Preheat the Grill: Heat your grill or grill pan to medium-high heat. If using a stovetop grill, lightly oil the grates to prevent sticking.
4. Grill the Vegetables: Place the vegetables directly onto the grill. Cook the zucchini and squash for about 2-3 minutes per side, the bell peppers for 4-5 minutes per side, onions for 5-6 minutes, and asparagus for 2-3 minutes. Turn frequently using tongs to get even char marks.
5. Prepare the Hummus: If using store-bought hummus, transfer it to a serving bowl and drizzle with olive oil. Sprinkle smoked paprika or fresh parsley for extra flair.
6. Assemble the Platter: Arrange the grilled veggies on a large platter around the bowl of hummus. Squeeze fresh lemon juice over the veggies for a zesty finish.
7. Serve: Serve immediately while the veggies are warm and the hummus is creamy.

If grilling isn’t your thing, roast the veggies in a 425°F (220°C) oven for 20-25 minutes, flipping halfway through. You’ll get a similar caramelized sweetness without the grill marks!

Cooking Tips & Techniques

• Don’t overcrowd the grill: Leave space between each veggie to ensure they cook evenly and get a nice char.
• Keep an eye on the asparagus: It cooks quickly, so don’t walk away from the grill when it’s on!
• Season generously: Veggies love salt and pepper—don’t be shy about seasoning them before grilling.
• Use fresh lemon juice: The citrus adds brightness and balances the smoky flavors beautifully.
• Serve immediately: Grilled veggies taste their best hot off the grill, so try to serve them right away.

Remember, grilling is an art, not a science. Don’t stress if your veggies aren’t perfectly charred—imperfections just add to the rustic charm!

Variations & Adaptations

• Low-carb option: Skip the bell peppers and add more zucchini or eggplant for a lower-carb platter.
• Seasonal twist: Swap in winter squash or root vegetables during colder months.
• Spicy kick: Toss the veggies in a chili-lime marinade before grilling for added heat.
• Herbaceous flair: Sprinkle fresh cilantro, mint, or basil on top for a burst of herbal goodness.
• Creative hummus twist: Try beet hummus or roasted red pepper hummus for a colorful variation.

One of my favorite adaptations is adding grilled pineapple slices to the platter for a hint of sweetness. Trust me, it’s a game-changer!

Serving & Storage Suggestions

This grilled veggie platter is best enjoyed warm, straight off the grill, with creamy hummus as the centerpiece. Pair it with warm pita bread or crunchy tortilla chips for dipping. It also works well as a side dish for grilled chicken or fish. For drinks, a chilled glass of rosé or a refreshing cucumber-infused water complements the flavors beautifully.

To store leftovers, place the grilled veggies and hummus in separate airtight containers and refrigerate for up to 3 days. Reheat the veggies in a skillet over medium heat or enjoy them cold in a salad. The hummus can be used as a spread for sandwiches or wraps later in the week.

Nutritional Information & Benefits

This dish is not only a feast for the eyes but also a healthy choice. Packed with fiber, vitamins, and antioxidants from the vegetables, it’s a great way to boost your nutrient intake. The hummus adds protein and healthy fats, making the platter satisfying and wholesome. It’s naturally gluten-free and can be made vegan by using plant-based hummus—perfect for those with dietary restrictions!

Keep in mind that some people may have allergies to sesame (a key ingredient in hummus). If that’s the case, you can swap the hummus for a bean dip or avocado spread.

Conclusion

There’s something magical about taking simple, fresh ingredients and transforming them into an eye-catching masterpiece. This vibrant grilled veggie platter with creamy hummus is proof that healthy eating can be colorful, delicious, and downright fun. Whether you’re hosting friends or treating yourself to a solo celebration, this recipe is a sure winner.

I love how versatile it is—you can change up the veggies, experiment with different hummus flavors, or pair it with your favorite mains for a well-rounded meal. So fire up the grill, grab your favorite veggies, and give this recipe a try. Trust me, once you taste it, you’ll want to make it again and again!

If you do whip up this grilled veggie platter, I’d love to hear how it turned out! Drop a comment below or share your creations on social media. Happy grilling!

FAQs

Can I make this recipe without a grill?

Absolutely! You can roast the veggies in the oven at 425°F (220°C) for 20-25 minutes or use a stovetop grill pan.

What kind of hummus works best?

Garlic hummus is my favorite for this recipe, but you can use classic, roasted red pepper, or even beet hummus for a twist.

Can I prepare the veggies ahead of time?

Yes, you can slice and season the veggies up to a day in advance. Just store them in an airtight container in the fridge.

How do I prevent veggies from sticking to the grill?

Make sure your grill is well-oiled, and brush the veggies with olive oil before placing them on the grill.

What can I serve with this platter?

Try pairing it with pita bread, tortilla chips, or as a side dish to grilled chicken or fish.

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