Grilled Italian Platter

This Grilled Italian Platter is full of vegetables, sausages and more for an easy, fun crowd pleaser!

Plus it’s made in 30 minutes and easy to make gluten-free, dairy-free, Paleo and Whole30-friendly.

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Grilled Italian Platter

I’m not sure of an easier way to upgrade your typical cookout than this Grilled Italian Platter.

Thick, juicy Italian sausages replace your typical hamburgers and hotdogs and vegetables like zucchini, radicchio and romaine lettuce are promoted from boring side status to leading players.

Everything takes on a charred, smoky taste and is served with nuts, dried fruit, olives, herbs and a syrupy balsamic glaze.

Even better, this can be made on a gas grill, a charcoal grill or a grill pan on the stove. You can have an Italian barbecue party no matter what you’re working with.

Once you’re done grilling everything up, it’s simply a matter of arranging it however you want on a platter (hence the name of this recipe! Clever, right?) and serving with your favorite garnishes.

While dried fruit might seem weird here, Italians have mastered this idea. They often toss sautéed greens with golden raisins and pine nuts. The subtle sweetness of the raisins and crunch of the nuts wonderfully balance the soft, bitter greens.

We’re using that same idea here to complement the smoky, savory, salty meat and veggies.

Olives add a briny note and fresh basil perks everything up.

If dairy is in your life, I recommend a good Parmesan to be shaved or crumbled over the top. But leave this out (or serve it on the side for others) to keep it Whole30-friendly.

If you want something fresh on the side, use up some summer strawberries in my Strawberry, Cucumber and Arugula Salad. And to drink? I mean, my Limoncello Spritz would be the perfect bubbly, refreshing accompaniment. Just sayin’.

Whether you call this a mixed grill, a cookout, a barbecue or a bbq, this Grilled Italian Platter really couldn’t be easier or faster. Try it once and you’ll want to make it over and over again, substituting your favorite meats, veggies and garnishes for endless variations to keep things fun and interesting all summer long.

What you need for this Grilled Italian Platter

Ingredients (see below for lots of substitution ideas):

• 1 cup balsamic vinegar
• 2 zucchini
• 2-3 heads of Romaine lettuce
• 1 head of radicchio
• 3-4 tablespoons avocado oil or extra virgin olive oil
• 2 teaspoons fine sea salt
• 4 Italian sausages (1-1.5 pounds total)
• 1 cup mixed/your favorite olives, pitted or not pitted
• 1/2 cup pistachios
• 1/2 cup dried cherries
• 1/4 cup fresh basil, roughly chopped
• flaky sea salt
• freshly ground black pepper
• Optional:
  • Parmesan cheese, shaved with a vegetable peeler or crumbled
  • fresh burrata, torn
  • 8 oz. mascarpone, stirred with a bit of salt and pepper
  • crumbled feta

Equipment:

• a gas grill, charcoal grill or stovetop grill pan
• a cutting board
• a chef’s knife
• measuring spoons
• a measuring glass
• measuring cups
• a small saucepan
• a baking sheet
• a pastry brush
• BBQ tongs
• a serving platter
• serving tongs
• an instant read thermometer (optional)

Substitutions and variations

Obviously you’re not limited to the ingredients I list below. When cooking for a crowd, you can figure out the best balance of what you want to eat, what your guests want and what looks best at your farmers market and grocery store. Some ideas for variations:

Italian sausage – Feel free to use chicken or turkey Italian sausage.

Vegetables – A lot of veggies work well here. Prepare summer squash the same way as the zucchini. Trim the root end of Belgian endive and halve it lengthwise. Slice eggplant into 1/2″ thick rounds. Cut carrots into 3″ lengths and halve or quarter the thicker parts. Toss everything with oil and salt before popping on the grill.

Herbs – Basil always feels so summery to me, but feel free to use fresh mint, oregano, parsley or thyme.

Dried fruit – I use dried cherries here as they’re my favorite, but dried cranberries, blueberries, apricots or dates would all add a lovely sweetness and plump, chewy texture. As I mention above, Italians often pair golden raisins (also known as sultanas) with veggies and they would work perfectly here. I aim for either unsweetened dried fruit or dried fruit sweetened with only apple juice whenever possible.

Nuts – I’m using pistachios but almost any nut would add a crunchy pop here. Chopped walnuts, hazelnuts or pecans, sliced almonds, or pine nuts are all great ideas. If not already roasted, just toss them for 5-8 minutes in a dry skillet until browned and aromatic.

Cheese – By all means leave out the cheese or serve it on the side if you or any guests want to avoid dairy. Pecorino is a good salty substitute if you don’t have Parmesan. A big ball of fresh, juicy burrata torn or sliced would add irresistible creamy blobs to level up everyone’s plates. Or give a tub of mascarpone a good stir with salt and pepper. Encourage your guests to smear some on their plates before adding the meat and veggies.

Other flavor profiles – You can make this more of a Grilled Spanish Platter by using some fat, fresh chorizo sausages instead of Italian. I’d then use Manchego instead of Parmesan, fresh oregano and dried apricots to round it all out. Or try bratwurst with aged cheddar, fresh thyme and dried blueberries.

Other recipes you might like:

1. Grilled Fruit Platter
2. Grilled Cabbage Steaks
3. Smoky Grilled Pork Tenderloin
4. Grilled Steak
5. Grilled Carrots

Print Recipe

5 from 11 votes

Grilled Italian Platter

Juicy sausages and smoky veggies are served with nuts, dried fruit, olives, herbs and syrupy balsamic glaze for a quick and easy crowd-pleaser!

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Cuisine: Italian

Keyword: balsamic vinegar, grilled food, Italian sausage, vegetables

Servings: 4 people

Author: Don Baiocchi

Ingredients

• 1 cup balsamic vinegar
• 2 zucchini
• 2-3 heads of romaince lettuce
• 1 radicchio
• 3-4 tablespoons avocado oil or olive oil
• 2 teaspoons fine sea salt
• 4 (1-1.5 lbs.) Italian sausage
• 1 cup mixed olives, pitted or not pitted
• 1/2 cup pistachios
• 1/2 cup dried cherries
• 1/4 cup fresh basil, roughly chopped
• flaky sea salt
• freshly ground black pepper

Optional:

• Parmesan cheese, shaved with a vegetable peeler or crumbled
• fresh burrata, torn or sliced
• 8 oz. mascarpone, stirred with a pinch of salt and pepper

Instructions

• Prepare your gas grill, charcoal grill or grill pan over medium heat.
• Add the balsamic vinegar to a small saucepan and place over medium heat (on the grill or stovetop). Simmer until reduced and thick and syrupy, about 15-20 minutes.
• Trim the ends of the zucchini. Slice in half lengthwise. If very thick, slice into thirds lengthwise.
• Trim the root end of the radicchio and romaine by thinly slicing off the very end of the root. You want the leaves to remain attached. If any outer leaves fall off, that's ok. Just discard or serve separately.
• Lay the veggies on a large baking sheet, brush with half the avocado oil and sprinkle with salt. Flip over and brush with more avocado oil and sprinkle with salt. For veggies that have 3 sides (like the wedges of raddichio), brush the 3rd side with avocado oil and sprinkle with salt.
• Add the veggies and sausages to the grill. Cook them, covered if using a gas or charcoal grill:

  - sausages: 8-10 minutes per side, or until an instant thermometer reads 145 degrees

  - zucchini: 5-6 minutes per side

  - radicchio: 4-5 minutes per side, cut sides only

  - romaine: 4-5 minutes per side, cut sides only
• Arrange on a platter. Scatter the pistachios, dried cherries, olives and basil on top. Sprinkle with flaky sea salt and freshly ground black pepper.
• Serve with the balsamic syrup on the side, along with any cheese, if desired.

Notes

See above for substitution ideas.

This is best served immediately. The sausages will keep well in the fridge but grilled veggies tend to get watery over time.

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