When the warmer weather approaches, we suddenly start craving fresh vegetables. Grilling the veggies gives them a nice smoky flavor with a little bit of sweetness, and the whole thing is healthy, too! Our grilled veggie platter is versatile — it makes a great starter for weeknight dinners, and it can just as easily be the star appetizer at your next backyard get-together.
Featuring vibrant zucchini and yellow squash, meaty portabella mushrooms and crisp bell peppers, these beautifully grilled vegetables get a two-ingredient creamy pesto dipping sauce for extra oomph. The sauce it’s super easy to make: We simply whirl a dollop of sour cream into a jar of store-bought pesto sauce! (Discover why this dish is a smart healthy grilling swap.)
Ready for the table in just 25 minutes, this platter is perfect for a party any night of week. Give it a try and let us know what you think! Looking for more summer meal ideas? Check out these recipes for summer salads,
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Total Time
Prep Time
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Ingredients
- 1 (7 oz.) cont. pesto
- 1/4 cup sour cream
- 4 zucchini and/or yellow squash
- 6 large portabella mushrooms, stems and gills removed
- 2 cups mini bell peppers
- Chopped basil and lemon zest (optional)
Instructions
PrintPrepare grill for medium-high heat direct-heat cooking. Line rimmed baking sheet with foil. In small bowl, combine pesto and sour cream; transfer to small serving bowl. Cover and chill.
Trim zucchini and squash; cut into 1/3“-thick rounds. Cut mushrooms into 1/2“-thick slices. Place zucchini, squash, mushrooms and peppers in single layer on baking sheet. Coat with cooking spray; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place vegetables on grill. Cook, flipping once, until tender, 3–4 min. per side. Arrange on platter; serve with creamy pesto sauce. If desired, garnish with basil and zest.
Nutrition
- Calories: 230 kcal
- Fat: 16 gram
- Saturated Fat: 4 gram
- Protein: 5 gram
- Carbohydrate: 19 gram
- Fiber: 5 gram
- Cholesterol: 5 mg
- Sugar: 10 gram
- Sodium: 600 mg
