Backyard Grilled Vegetable Platter

Serves 6 · 20 min prep · 18 min cook

Ingredients

• 2 medium zucchini
• 2 medium yellow summer squash
• 4 large late-season tomatoes
• 2 cups red seedless grapes
• 1 large red onion
• 2 (mixed colors) bell peppers
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 3 minced garlic cloves
• 2 tbsp chopped fresh oregano
• 1/4 cup torn fresh basil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 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 oil the grates lightly so vegetables release cleanly.
2. 2Slice zucchini and yellow squash lengthwise into 1/2-inch planks; cut tomatoes into thick rounds and onion and peppers into wide wedges that will not fall through the grates.
3. 3Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl to make a bright herb marinade.
4. 4Toss all the cut vegetables gently in the marinade until coated, reserving a spoonful of the mixture for finishing later.
5. 5Place the denser vegetables first—onion wedges and peppers—on the hot grill and cook 4 to 5 minutes per side until charred edges and tender centers appear.
6. 6Add the squash planks and tomato rounds, grilling 3 to 4 minutes per side until grill marks form and the tomatoes soften without collapsing completely.
7. 7During the last 2 minutes, scatter the grapes in a grill basket or on a perforated pan so they warm and blister slightly while staying juicy.
8. 8Transfer everything to a large wooden board or platter while still warm, arranging by color for a weekend-gathering look.
9. 9Drizzle the reserved marinade over the top, then shower with torn basil, crumbled feta, and toasted pine nuts.
10. 10Serve immediately as a shareable main with crusty bread on the side so guests can build their own plates.