Backyard Grilled Summer Vegetable Platter

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 32g carbs
• 16g fat
• 7g fiber

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Ingredients

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

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 425°F, and oil the grates lightly so nothing sticks. While it heats, husk the corn and scrub the silk clean under cool water, then pat dry.
2. 2Halve the bell peppers, remove stems and seeds, and cut each half into wide flat panels so they grill evenly. Slice zucchini lengthwise into long planks half an inch thick. Cut tomatoes into thick wedges and peaches into halves, removing pits. Slice the red onion into thick rounds that will hold together on the grill.
3. 3In a small bowl, whisk olive oil with minced garlic, lemon juice, balsamic vinegar, salt, and black pepper until emulsified. Brush this mixture generously over every cut surface of the vegetables, corn, and peach halves, reserving a few spoonfuls for finishing.
4. 4Place corn and onion rounds on the hottest part of the grill first. Turn the corn every few minutes until kernels are bright and lightly charred in spots, about 10 to 12 minutes total. Flip onion rounds once they show deep grill marks and soften, roughly 4 to 5 minutes per side.
5. 5Add pepper panels and zucchini planks in a single layer. Grill until tender-crisp with golden char lines, about 3 to 4 minutes per side; you want them soft enough to bite through but still holding shape and crunch.
6. 6Nestle tomato wedges and peach halves cut-side down on a slightly cooler zone. Grill just until tomatoes blister at the edges and peaches caramelize and release juice, 2 to 3 minutes per side—do not let them collapse into mush.
7. 7Transfer everything to a large wooden board or platter as it finishes. Stand the corn upright and carefully slice kernels off in long ribbons, then scatter the cut kernels back over the platter for easy scooping.
8. 8Tear basil leaves over the warm vegetables so the heat wakes up their aroma. Drizzle the reserved dressing across the board, then crumble feta over the top. Taste a piece of zucchini and adjust with an extra pinch of salt if needed.
9. 9Serve family-style while still warm, with tongs so guests can build their own plates. The mix of sweet peaches, smoky corn, juicy tomatoes, and herb crunch makes this the centerpiece of an effortless weekend table.