Grilled Vegetable Harvest Platter

A harvest platter celebrates the season's bounty in Mediterranean style, where vegetables meet the open flame. Grilled slabs of pumpkin, mushrooms, and firm apples pick up smoky paprika and cumin for a shareable dinner centerpiece.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 10g protein
• 32g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 (about 1.5 lb each) small sugar pumpkins or kabocha
• 4 large portobello mushroom caps
• 8 oz cremini mushrooms
• 2 firm apples
• 2 medium zucchini
• 2 red bell peppers
• 1 large red onion
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme
• 4 minced garlic cloves
• 1 lemon
• 1/3 cup tahini
• 3 to 4 tbsp warm water
• 1 tsp maple syrup
• 1/4 cup toasted pepitas
• 1/2 cup mixed leaves fresh mint and parsley
• 4 oz optional crumbled feta

Instructions

1. 1Preheat a gas grill to medium-high (about 400–425°F) or prepare a two-zone charcoal fire. Oil the grates well so delicate vegetables release cleanly.
2. 2Peel and seed the pumpkins, then cut into ¾-inch slabs or thick wedges that will not fall through the grates. Stem the portobellos and score the caps lightly in a crosshatch. Halve cremini if large.
3. 3Core the apples and cut into thick rings or wedges. Slice zucchini lengthwise into planks. Quarter the peppers and onion, keeping pieces large for easy flipping.
4. 4In a big bowl whisk olive oil with salt, pepper, smoked paprika, cumin, chopped rosemary, thyme, and minced garlic. Toss all vegetables and apple pieces until evenly coated.
5. 5Grill pumpkin slabs first over direct heat 4 to 5 minutes per side until marked and starting to soften, then move to indirect heat if needed to finish without burning.
6. 6Add portobellos, cremini, zucchini, peppers, onion, and apple pieces in batches. Grill 3 to 6 minutes per side depending on thickness, turning once, until charred in spots and tender-crisp. Apples should caramelize at the edges but stay intact.
7. 7Transfer everything to a large wooden board or platter as it finishes, arranging by color and shape for a abundant market look. Tent loosely with foil to keep warm while you make the sauce.
8. 8Whisk tahini with lemon juice, maple syrup, salt, and enough warm water to create a pourable, creamy drizzle. Taste for brightness and adjust.
9. 9Drizzle the tahini sauce generously over the grilled vegetables and apples. Scatter toasted pepitas, torn mint and parsley, and feta if using.
10. 10Finish with an extra grind of pepper and a final squeeze of lemon. Set the platter in the center of the table with tongs so everyone builds their own plate. Excellent at room temperature for relaxed weekend grazing and easy to prep vegetables ahead for quick grilling.