Grilled Summer Market Vegetable Platter with Herb Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant medley of seasonal vegetables charred to perfection and dressed in a bright herb vinaigrette, perfect for sharing at outdoor festivals. This american-inspired grilling ready in about 35 minutes pairs olive oil, finely chopped fresh thyme leaves, finely chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1, seeded and cut into 1-inch strips red bell pepper
• 1 small, cut into 1/2-inch thick wedges red onion
• 2 tbsp olive oil
• 1 tsp, finely chopped fresh thyme leaves
• 1 tbsp, finely chopped fresh basil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Step 1: Preheat grill to medium-high (375°F). Toss zucchini, yellow squash, bell pepper, and onion with 1 tbsp olive oil, thyme, salt, and pepper in a bowl until evenly coated.
2. Step 2: Grill vegetables for 3-4 minutes per side until charred and tender-crisp, turning carefully with tongs.
3. Step 3: Whisk lemon juice, Dijon mustard, apple cider vinegar, remaining 1 tbsp olive oil, and basil in a small bowl until emulsified.
4. Step 4: Arrange grilled vegetables on a platter and drizzle with vinaigrette just before serving.