Backyard BBQ Meat Veggies (Printable)

Rustic platter featuring grilled meats, vegetables, hearty dips, and bread for sharing outdoors.

# What You'll Need:

→ Meats

01 - 2 lbs beef ribeye steaks, cut into thick strips
02 - 1 lb bone-in pork chops, thick-cut
03 - 1 lb boneless, skinless chicken thighs
04 - 2 tbsp olive oil
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Vegetables

09 - 2 large zucchini, thickly sliced diagonally
10 - 2 red bell peppers, cut into large strips
11 - 1 large red onion, cut into thick rings
12 - 2 large ears corn, husked, cut into thirds
13 - 8 oz cremini mushrooms, halved
14 - 2 tbsp olive oil
15 - Salt, to taste
16 - Black pepper, to taste

→ Dips & Accompaniments

17 - 1 cup classic ranch dip
18 - 1 cup smoky barbecue sauce
19 - 1 cup creamy blue cheese dip
20 - 1 loaf rustic country bread, sliced thick
21 - 2 cups mixed baby greens, for garnish

# How To Make It:

01 - Preheat grill to medium-high heat, preparing for direct cooking.
02 - Combine beef, pork, and chicken in a large bowl; toss with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - In a separate bowl, toss zucchini, bell peppers, onion, corn, and mushrooms with olive oil, salt, and pepper.
04 - Grill beef ribeye strips for 3–4 minutes per side to medium-rare; pork chops for 5–6 minutes per side; chicken thighs for 6–7 minutes per side until fully cooked. Rest meats under foil after grilling.
05 - Grill zucchini and bell peppers for 2–3 minutes per side; onions and corn for 3–4 minutes, turning until charred; mushrooms for 2 minutes per side.
06 - Grill bread slices for 1–2 minutes per side until lightly toasted.
07 - Arrange grilled meats and vegetables in generous piles on a large wooden board or platter; place dips in bowls and scatter bread and baby greens around for garnish.
08 - Serve immediately, encouraging guests to build their own plates.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to hover over individual plates or worry about whether someone's going to be hungry
  • The variety means everyone finds something they're excited about—meat lovers, vegetable advocates, bread dunkers, and dip devotees all leave satisfied
  • You can prep everything ahead and let guests customize their own bites, which somehow makes the whole experience feel more relaxed
  • Grilling becomes a social activity rather than a solo task, with people naturally gathering around the grill and the finished board
02 -
  • Don't skip the resting step—those five minutes under foil are when the magic happens and the meat stays juicy instead of weeping onto the plate
  • Use a two-zone grill if possible: keep one side at high heat for searing and move things to the cooler side if they're cooking too fast, giving you control without stress
  • Different meats cook at different rates, so arrange them strategically on the grill—don't crowd them together or you'll steam instead of grill
  • Cut vegetables thickly and keep them in larger pieces rather than small cubes—they're harder to lose between the grates and stay intact on the plate
03 -
  • Keep the grill partially covered while cooking vegetables so they cook through without burning on the outside—this trick was shared by a friend and changed everything
  • Always have a cooler section of the grill to move things to if they're charring too fast, which is your secret weapon against burnt edges and undercooked insides
  • Toast your bread last, right before serving, so it stays crispy and warm—nobody wants bread that's been sitting for thirty minutes
  • Make the dips in advance and serve them chilled—the contrast between cold, creamy dip and warm, grilled food is part of what makes people reach for seconds
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