This Dreamlight Valley Grilled Veggie Platter is a vibrant, smoky medley of seasonal vegetables inspired by the colorful dishes served in the game. It’s a simple, healthy side that works for weeknight dinners or as a show-stopping addition to a summer barbecue, with a tangy balsamic glaze that ties everything together.
Ingredients
- 1 medium zucchini (about 8 oz / 225 g), sliced into 1/2-inch rounds
- 1 medium yellow squash (about 8 oz / 225 g), sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and cut into 1-inch wide strips
- 1 yellow bell pepper, seeded and cut into 1-inch wide strips
- 1 small red onion, cut into 1/2-inch thick wedges (keep root end intact)
- 8 oz (225 g) cremini mushrooms, stems trimmed
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) balsamic glaze (or balsamic vinegar, see Tips)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high on the stovetop.
- In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, and mushrooms. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.
- Place the vegetables on the grill in a single layer, working in batches if needed. Grill for 4-5 minutes per side, until they have nice grill marks and are tender-crisp. The onion wedges and peppers may need a minute or two longer; remove them as they are done.
- Transfer the grilled vegetables to a serving platter. Drizzle with balsamic glaze (or vinegar) and garnish with fresh basil or parsley if using. Serve warm or at room temperature.
Tips
- Balsamic glaze vs. vinegar: Balsamic glaze is thicker and sweeter, so it clings to the vegetables. If you only have balsamic vinegar, use 1 tablespoon (15 ml) and drizzle sparingly, as it is more liquid and can make the platter soggy.
- Don’t overcrowd the grill: If you pile too many vegetables on at once, they will steam rather than char. Grill in batches to get those beautiful, flavorful grill marks.
- Cut vegetables uniformly: Slice everything about the same thickness so they cook evenly. Thicker pieces will take longer, so adjust grill time accordingly.
- Use a grill basket for small pieces: If you’re worried about vegetables falling through the grates, use a grill basket or skewer the smaller items like mushrooms and onion wedges.
Serving Suggestions
This platter is incredibly versatile. Serve it alongside grilled chicken, steak, or fish for a complete meal. It also makes a great topping for salads, grain bowls, or tucked into sandwiches and wraps. For a vegetarian main, pair it with quinoa or crusty bread and a dollop of hummus or tzatziki.
Variations
- Add more vegetables: Try asparagus, eggplant, cherry tomatoes (on skewers), or corn on the cob cut into rounds.
- Change the seasoning: Swap the smoked paprika for chili powder or cumin for a smoky-spicy kick. Add a pinch of red pepper flakes for heat.
- Herb marinade: Add 1 tablespoon of fresh chopped rosemary, thyme, or oregano to the olive oil mixture for an herby flavor.
- Cheese topping: Crumble feta or goat cheese over the warm vegetables just before serving for a creamy, tangy finish.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread the vegetables on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or sauté them in a hot skillet for a few minutes. You can also enjoy them cold in salads or sandwiches. For longer storage, freeze the grilled vegetables in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use an indoor grill pan instead of an outdoor grill? Absolutely. A grill pan works perfectly. Just make sure it’s hot before adding the vegetables, and don’t move them too soon—let them sear to get those grill marks.
Do I need to peel the vegetables? No, keep the skins on for texture and color. Just wash them well before slicing.
Can I make this ahead of time? Yes, you can grill the vegetables up to a day in advance. Store them in the fridge and bring to room temperature or reheat gently before serving. The balsamic glaze is best added just before serving to keep the vegetables crisp.
What if I don’t have balsamic glaze? You can make a quick glaze by simmering 1/2 cup balsamic vinegar with 1 tablespoon honey or brown sugar until reduced by half, about 5-7 minutes. Or simply use a good quality balsamic vinegar, but use less.
Can I add other vegetables like carrots or broccoli? Yes, but adjust cooking times. Carrots and broccoli need a bit more time, so blanch them briefly in boiling water for 2 minutes before grilling, or slice them very thin.
Is this platter vegan and gluten-free? Yes, as written, this recipe is both vegan and gluten-free. Just double-check that your balsamic glaze doesn’t contain any gluten (most do not).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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