How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Vegetables Platter?

You need 8 ingredients. The key ingredients include: 1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned), 1 small zucchini, cut into 1/4-inch slices, lengthwise, 1 cubanelle italian pepper (light green), 1 red onion, sliced into thick rings, and more.

Is Grilled Vegetables Platter suitable as drinks & smoothies?

Yes, Grilled Vegetables Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

How do I store leftover Grilled Vegetables Platter?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables Platter Recipe

Name: Grilled Vegetables Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned); 1 small zucchini, cut into 1/4-inch slices, lengthwise; 1 cubanelle italian pepper (light green); 1 red onion, sliced into thick rings; 8 medium cremini mushrooms; ½ cup extra-virgin olive oil, for brushing; coarse salt and black pepper; 2 tablespoons chopped fresh thyme

Try this homemade Grilled Vegetables Platter recipe the whole family will love. Made with Japanese eggplant, zucchini, italian pepper and red onion. Eas…

This Grilled Vegetables Platter relies on simple, everyday ingredients such as medium cremini mushrooms, coarse salt and black pepper and chopped fresh thyme. It comes together quickly and makes 4 servings, at about 335 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Drinks & Smoothies

Servings: persons

1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned)
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle italian pepper (light green)
1 red onion, sliced into thick rings
8 medium cremini mushrooms
½ cup extra-virgin olive oil, for brushing
coarse salt and black pepper
2 tablespoons chopped fresh thyme

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
335 kcal
Category
Drinks & Smoothies

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Grilled Vegetables Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions