Make Ahead Veggie Hors d’oeuvres

vegan hors d'oeuvres

These make ahead vegan hors d’oeuvres look quite fancy, but they’re actually easy and a great appetizer to serve to everyone. In hot summer months, I don’t want to cook too much indoors and when we have people over, I always try to think of anything to make ahead (often the night before if possible)

Bell & Shishito Peppers on Indoor Grill Pan - Grilling for vegan hors d'oeuvres

The recipe is actually great year round, depending on what vegetables you have access to. Check out these lists for seasonal produce inspriation:

Spring Foods

Summer Recipes – broken down by ingredient

Fall Fruits (and vegetables)

Winter Fruits and Vegetables

Make Ahead Vegetable Appetizers - Grilled vegatable on Plate

Vegan hor d’oeuvres

Years ago I had a grilled salad (even the lettuce was grilled) and it’s always been one of my favorite dishes. Between that and seeing more grilled veggies (not hot) at salad bars at markets, I’ve been loving room temp grilled veggies more. And, of course, I love that I can grill these all, up to a day ahead of time, for any meals.

Grilled veggies on large oval platter

make ahead hors d’oeuvres

The seasoning mix is easy and delicious. You can absolutely use your own, just salt and pepper (though I’d encourage adding dried thyme), or play around with combinations each time!

The best part is that you can use whatever vegetables you like or have on hand. Make ahead vegan hors d’oeuvres are very adaptable! My favorite are the peppers, zucchini, carrots (rainbow carrots are extra eye-catching), and potatoes (because french fries are my favorite food).

make ahead appetizer

What Vegetables Can You Grill Ahead of Time?

I’m trying to think if there is an option that wouldn’t work to grill ahead of time!

For this spread, I used eggplant, shishito peppers, red bell peppers, carrots,russet potatoes, carrots, zucchini, and parsnips – quite a collection.

I opted for these veggies partly because I knew they’d all keep their “stick-like” shape during and after cooking. You could, of course, do onions, but they’ll soften and shrink.

If you’ve never grilled carrots, you’re missing out. We did it for the first time a few years ago, and now they’re a favorite year round (on the indoor grill and outdoor BBQ).

What to Serve with Grilled Vegetables

These grilled veggies are actually quite delicious on their own if I do say so myself! Whether you’re having grilled veggies cold, at room temp, or warm, however, a little sauce never hurt anyone!

Since we aren’t vegan or even vegetarian, my sauce go-tos aren’t necessarily plant-based, so do as you will with the following suggestions

This tahini yogurt sauce would also be a scrumptious option!

gluten free, vegan hors d'oeuvres - grilled vegetables on plate - vegan hors d'oeuvres

More hors d’oeuvres recipes

Here are all my appetizer recipes, but these are a few favorites:

Want to sneak in some vegetable without anyone complaining and/or have some plant-based guests? This vegetarian & vegan appetizer are a delicious veggie-filled bite-sized fritter that everyone will love!

I can’t tell you how simple these Mexican pinwheel appetizers are or how much everybody loves them! Or if you need a last minute appetizer, however, nothing beats this fruit appetizer board – made with whatever fruit is in your fridge these days!


If you want to cook everything on this grill – and why wouldn’t you? – try these:

Sweet & Spicy Grilled Cantaloupe

Grilled Shrimp Toast

Grilled Veggie Antipasto

BBQ Cake with Cherries (bake the cake on the grill while you enjoy dinner)

Print Recipe
5 from 10 votes


Love getting together with friends but hate how it’s rarely a healthy experience? These make-ahead grilled veggies are easy, healthy, and a sure hit. Perfect all year round, these grilled veggies are a major upgrade to the traditional vegetable tray!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: American
Keyword: appetizers, make-ahead, potluck, side dish, side dishes, sides
Servings: 6
Calories: 163kcal
Author: Luci Petlack


  • vegetables cut lengthwise in 3-6″ pieces*
  • seasoning mix below
  • olive oil

Seasoning Mix

  • 3 teaspoons salt
  • 1 teaspoon fresh cracked pepper
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon paprika
  • 1 teaspoon dried thyme


  • Preheat grill pan over medium heat.
  • Toss vegetables with olive oil and seasoning mix with cut vegetables – roughly 1 Cup of vegetables with 1 tablespoon olive oil and 1 heaping teaspoon seasoning mix. (potatoes will require extra olive oil and a sprinkle of salt to flavor).
  • Spray grill pan with nonstick spray.
  • Place vegetables on grill pan perpendicular to grill lines. Flip after 4-6 minutes (check for grill marks).
  • Cook other side for 4-6 minutes – check for doneness. Vegetables should be tender but not squishy.
  • Remove to plate to cool. Refrigerate until 30 minutes before serving.
  • NOTE: for ease, cut, coat, and cook vegetables without mixing to make plate presentation easier.
  • *Any combination of zucchini, bell peppers, onions, potatoes, asparagus, hatch chiles, parsnips, carrots, or eggplant can be used.


Items like carrots and parsnips can be peeled beforehand for a sweeter vegetable. We do them both ways depending on our mood!
Save this recipe on Pinterest!
Make this recipe? I’d love to see how it turned out…
PINTEREST: Upload a photo and your review to this Pin!
INSTAGRAM:  Tag me @lucismorsels and use #LMrecipes


Calories: 163kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1556mg | Potassium: 539mg | Fiber: 7g | Sugar: 8g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

Similar Posts


5 from 10 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating