[This post is sponsored by The Home Depot. I’m excited to partner with them to share grilling recipes using the Weber Genesis II E315 grill.]
It might seem surprising to welcome fall with grilled autumn vegetables, but hear me out: grilling brings out the best in seasonal produce.
Today I’m partnering with The Home Depot to bring you a vibrant platter of grilled autumn vegetables—think butternut, delicata and acorn squash, plus eggplant, leftover zucchini, sweet potatoes and peppers. You can even add a pie pumpkin if you like.
I’ve been using the Weber Genesis II E315 grill all year and it’s made grilling simple and fun. Since I got it, I’ve found myself grilling multiple times a week and getting much more confident at the grill. It’s straightforward, reliable and makes entertaining easier.
Earlier this year I shared how to grill a whole fish and a steakhouse-style pizza. This time, I’m going all-in on vegetables to create a comforting, seasonal dish. Roasting is great, but grilling adds a sweet, smoky caramelization that really transforms squash and root vegetables.
I’m telling you. If you can’t get into the veg, toss it on the grill.
Brush the vegetables with olive oil, sprinkle with kosher salt and freshly cracked black pepper, and optionally add a little garlic powder. For a subtle fall note, grate a touch of fresh nutmeg over the vegetables. It adds an unexpected warm flavor that pairs beautifully with squash.
After grilling, serve the vegetables with the ultimate white bean dip made with brown butter and crispy sage. It’s rich, nutty and truly tastes like fall. The dip is silky enough to enjoy with a spoon, but it’s even better with charred vegetables or grilled bread.
Please take a moment to admire the bubbly brown butter and crispy sage—it’s a small detail that makes a big difference.
This dish is substantial enough to serve as a weeknight dinner for me, or as a special side for guests. It’s an upgrade from supermarket veggie trays—vibrant, warm and full of flavor. You can scale the amount of vegetables up or down depending on how many people you’re feeding.
This platter can sustain us all season long.
Grilled Autumn Vegetables
Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip
Pin Recipe
Leave a Review »
Ingredients
Grilled autumn vegetables
- 1 butternut squash, sliced and seeds removed
- 1 acorn squash, sliced and seeds removed
- 1 delicata squash, sliced and seeds removed
- 1 eggplant, sliced into rounds
- 1 zucchini, cut into wedges
- 1 sweet potato, cut into wedges
- 1 red onion, quartered
- 1 head of cauliflower, cut into florets
- 1 bell pepper or a handful of mini sweet peppers
- Olive oil for brushing or spray
- Kosher sea salt
- Freshly cracked black pepper
- Freshly grated nutmeg
- Pepitas for garnish
Sage brown butter bean dip
- 6 tablespoons unsalted butter
- 10 to 12 sage leaves
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons ice water
Instructions
Grilled autumn vegetables
-
You can choose as many or as few autumn vegetables as you like. I often leave the rind on squash while grilling to help pieces hold together, and some skins, like delicata, are pleasant to eat. If you prefer, the flesh will easily pull away from the skin after cooking.
-
Cut vegetables so rounds are about the same thickness and wedges are similar in size to ensure even cooking.
-
Heat the grill to medium-high for 10 to 15 minutes until it reaches about 400°F—this is a good temperature for grilling vegetables.
-
Brush, drizzle or spray the vegetables with olive oil. Season liberally with salt, pepper and a few grates of fresh nutmeg.
-
Once the grill is at 400°F, add the vegetables. Start with the starchier items—like butternut and sweet potatoes—which need more time, then add cauliflower, peppers and other quicker-cooking vegetables.
-
Grilling times guide:
-
Fall squash and potatoes: 12 to 15 minutes, turning a few times.
-
Cauliflower and onion: about 8 to 10 minutes, turning a few times.
-
Eggplant, zucchini and bell peppers: about 5 to 8 minutes, turning as needed.
-
Place the vegetables directly on the grill and flip as needed until tender and slightly charred. Remove and serve immediately with the bean dip. Garnish with pepitas if desired.
Sage brown butter bean dip
-
Heat a saucepan over medium and add the butter, whisking as it melts. Add the sage leaves and cook until brown bits form on the pan bottom, about 2 to 3 minutes. Remove from heat and lift the sage leaves out with tongs, placing them on a paper towel. Reserve the brown butter.
-
Place the beans in a food processor and blend until smooth and creamy. Add garlic powder, salt and pepper, then blend while streaming in 2 to 3 tablespoons of the brown butter. Add ice water to reach a silky consistency. Stir in the chopped sage leaves, reserving one whole sage leaf for garnish. Spoon the dip into a bowl and drizzle with remaining brown butter before serving; top with the reserved sage leaf.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
Who knew we could eat the rainbow all 365 days of the year?