Brighten Up Your Summer Barbecue With Spice-Roasted Vegetables

A colorful selection of zucchini, eggplant, bell peppers, and onions takes on the smoke and char from the grill.

The spice-infused oil seasons the couscous and bastes the vegetables, while a leafy gremolata provides freshness and garnishes the platter. Lynda Balslev for Tastefood

For your next backyard barbecue, let the vegetables shine. Fire up the grill and bring vibrant Mediterranean flavors to your table with this grilled vegetable platter. A colorful array of charred summer vegetables, basted with a spice-infused olive oil, sits atop a fluffy bed of couscous. It’s as visually striking as it is satisfying—perfect for summer gatherings.

A colorful selection of zucchini, eggplant, bell peppers, and onions takes on the smoke and char from the grill, while lemony couscous soaks up their juices. It’s endlessly adaptable; swap in other vegetables based on what’s in season or in your fridge. Serve it warm as a hearty vegetarian main dish or chilled as an al fresco salad.