Simple Recipe for Grilled Marinara Vegetable Platter

Grilled Marinara Vegetable Platter

Ingredients – 

(Take the quantity of all the vegetables as per requirement)

  • Tomatoes 
  • Zucchini  
  • Mushrooms  
  • Broccoli 
  • Baby Potatoes 
  • Baby Corn 
  • Green Beans  
  • Red/Yellow Bell Peppers  
  • 1/2 tbsp Minced Garlic 
  • 1/2 cup grated cheese (Mozzarella or regular) 
  • 1 tbsp butter 
  • 2 tbsp olive oil
  • Freshly ground pepper
  • Dried oregano 
  • Salt 


  1. Wash all the vegetables in a big bowl and strain out the water.
  2. Boil only the mushrooms and broccoli in water for 10 minutes (since they can be extra dirty).
  3. Cut the mushrooms into half, cut broccoli into small neat flowers, cut the Baby Corn and Zucchini into thin long strips, cut the tomatoes into small semi circles, cut the bell peppers in cubes. 
  4. For the baby potatoes, take a fork and stab each potato once, in order to make 3 holes into each potato. 
  5. For the beans, just cut out the 2 edges. 
  6. Take a baking tray, spread an Aluminium Sheet over it, and arrange all the vegetables on it. 
  7. Now, start making the Marinara blend. For this, you can either use readymade Tomato Purée/Marinara Sauce, or follow the below process for a homemade version. 
  8. For the home made version of Marinara Blend, take 1 full tomato and blanch it. To blanch the tomato, boil it in water till the skin becomes slightly wrinkly and then put it in ice cold water for 5 mins. 
  9. Once it cools down, peel off the skin. Grind the peeled tomato in a grinder along with minced garlic and olive oil. 
  10. Pour this mixture into a bowl, and add butter to it, along with freshly ground pepper and salt. 
  11. Using a baking brush, brush/glaze the vegetables on the baking tray with this Marinara blend. 
  12. Grate some cheese on the marinated vegetables.
  13. Pre Heat the Oven on Convection Bake Mode for 15 minutes at 180 degrees Celsius.
  14. After Pre Heating, place the baking tray of vegetables inside the oven, and increase the temperature to 190 degrees Celsius. 
  15. Let it bake for 40 minutes. Keep an eye out on the broccoli which usually bakes faster than the other vegetables.
  16. Take the tray out and arrange the grilled vegetables on a plate. Garnish with oregano.
  17. The veggies can also be served with a dip (Mint/Cucumber/Hummus) 

After a tiring day at work, when you feel like eating something healthy yet tangy, this recipe is the solution! Try it at home and let us know in the comments section if you enjoyed it.

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Arushi Sana is the Co Founder of NYK Daily. She was a Forensic Data Analyst previously employed with EY (Ernst & Young). She aims to develop a global community of knowledge and journalism par excellence through this News Platform. Arushi holds a degree in Computer Science Engineering. She is also a Mentor for women suffering from Mental Health, and helps them in becoming published authors. Helping and educating people always came naturally to Arushi. She is a writer, political researcher, a social worker and a singer with a flair for languages. Travel and nature are the biggest spiritual getaways for her. She believes Yoga and communication can make the world a better place, and is optimistic of a bright yet mysterious future!

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