Backyard Grilled Summer Vegetable Platter

Serves 6 · 25 min prep · 20 min cook

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 2 large red bell peppers
• 2 large yellow bell peppers
• 4 ears fresh corn
• 4 medium ripe tomatoes
• 2 firm-ripe fresh peaches
• 1 large red onion
• 1/3 cup extra-virgin olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 garlic cloves
• 1 cup packed fresh basil leaves
• 3 Tbsp fresh lemon juice
• 2 Tbsp balsamic vinegar
• 4 oz crumbled feta cheese
• 1/4 cup toasted pine nuts

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so vegetables release easily. While the grill heats, slice the zucchini and yellow squash into long planks about 1/2-inch thick so they grill evenly without falling through.
2. 2Halve the bell peppers, remove seeds and ribs, and cut into wide flat pieces. Shuck the corn and leave the ears whole. Cut the tomatoes into thick wedges and the peaches into halves, removing the pits. Slice the red onion into thick rounds that will hold together on the grill.
3. 3In a large mixing bowl, whisk the olive oil with minced garlic, salt, and black pepper. Add all the prepared vegetables and peach halves and toss gently until everything is lightly coated and glistening.
4. 4Place the corn, pepper pieces, onion rounds, zucchini, and squash on the hot grill first. Grill 4 to 5 minutes per side, turning once, until you see deep grill marks and the edges begin to soften and char lightly.
5. 5Add the tomato wedges and peach halves during the last 3 to 4 minutes of grilling. Cook just until they pick up light char and warm through while still holding their shape and juicy texture.
6. 6Transfer everything to a large wooden board or platter as it finishes. Stand the corn upright and carefully slice the kernels off the cobs directly over the platter so the sweet juices mingle with the other vegetables.
7. 7Tear the basil leaves over the hot vegetables and peaches. Drizzle the lemon juice and balsamic vinegar across the platter, then scatter the crumbled feta and toasted pine nuts on top.
8. 8Taste a piece of zucchini or pepper and adjust with an extra pinch of salt if needed. Serve the platter family-style while still warm so guests can build their own plates of smoky, herb-scattered summer produce.