Free grilled vegetable platter calculator. Enter servings to find the vegetables and the dip in grams you need for a grilled vegetable platter.
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Enter the number of servings you plan to serve. This grilled vegetable platter calculator allows 150 grams of vegetables and 40 grams of dip per serving, so a grilled veggie platter for a crowd is easy to plan. For 20 servings, you need 3000 grams of vegetables and 800 grams of dip. For 10 servings, you need 1500 grams of vegetables and 400 grams of dip. Grilled vegetables per person scale in direct proportion, and the dip and assembly guidance below helps you turn the totals into a full, colourful platter.
The formula is direct: vegetables grams equal servings times 150, and dip grams equal servings times 40. That grilled vegetable dip amount is about 2.7 tablespoons per person, enough for dipping without leaving the platter swimming in sauce. Vegetables at 150 grams per serving is about 5.3 ounces, close to 1 cup of grilled vegetables, which suits a platter shared with other party food. If grilled vegetables are the main dish, plan a larger headcount, and if they sit beside meat and bread, the calculator amount is already generous.
Grilled vegetables per person cups guidance is usually 1 to 2 cups per person, depending on appetite and what else is served. This calculator uses 150 grams, roughly 1 cup of mixed grilled vegetables, which matches the middle of that range. For grilled vegetable platter for 30 people, the calculator gives 4500 grams of vegetables and 1200 grams of dip. Buy a little extra of the cheapest vegetables, such as carrots and zucchini, so the platter can be refilled before it looks empty, and keep backup prepped vegetables in the refrigerator.
The best grilled vegetables for a platter are bell peppers, zucchini, eggplant, red onion, mushrooms, and asparagus, because they hold their shape and take on char without falling apart. Cut zucchini and eggplant into thick rounds or wedges, peppers into wide strips, onions into thick wedges, and mushrooms whole or halved. Toss everything in olive oil, salt, and pepper before grilling, and grill in a single layer so each piece gets direct heat. A grill basket helps small pieces, while large pieces can go straight on the grates.
Grilled vegetables grill time depends on thickness and type. Peppers, zucchini, and eggplant usually need 5 to 8 minutes, turning once, while cauliflower and onion need 8 to 10 minutes, and dense squash or potatoes need 12 to 15 minutes. Start the firmest vegetables first, then add the quicker ones, so everything finishes together. Work in batches rather than crowding the grill, because crowded vegetables steam instead of charring. Brush lightly with an oil and vinegar mix as they grill, and season again after cooking if needed.
Grilled vegetable platter dip ideas include herb yogurt dip, creamy dill dip, hummus, baba ganoush, bagna cauda, and Greek yogurt with lemon and herbs. Offer two or three dips so guests can mix flavours, and keep the total dip amount at the calculator result, split across the bowls. A herb dip made from Greek yogurt or sour cream, garlic, lemon juice, and chopped herbs suits most grilled vegetables. For a warm dip such as bagna cauda, keep it in a small saucepan on low heat and serve it in a heat safe bowl.
Grilled vegetable platter assembly looks best when vegetables are grouped by colour, with dips in small bowls placed as anchor points on the platter. Fill gaps with olives, herbs, or cherry tomatoes, and garnish with fresh basil or parsley just before serving. Grilled vegetable platter make ahead work is simple: grill a day ahead, refrigerate in airtight containers, and bring the platter to near room temperature before serving, because flavours show better when vegetables are not ice cold. Grilled vegetable platter leftovers keep for 2 to 3 days refrigerated and work well in omelets, stir fries, soups, and grain bowls.
About 150 grams of vegetables per serving in this grilled vegetable platter calculator, which is roughly 1 cup of mixed grilled vegetables per guest.
About 40 grams of dip per person, which is roughly 2 to 3 tablespoons. Split the total across two or three dip bowls so guests can try different flavours.
Bell peppers, zucchini, eggplant, red onion, mushrooms, and asparagus grill best, because they hold their shape and take on char without falling apart on the grill.
Grilled vegetables grill time is usually 5 to 8 minutes for peppers, zucchini, and eggplant, 8 to 10 minutes for cauliflower and onion, and 12 to 15 minutes for dense squash and potatoes.
Yes. Grill the vegetables a day ahead, refrigerate them in airtight containers, and bring the platter to near room temperature before serving so the flavours come through.
Herb yogurt dip, creamy dill dip, hummus, baba ganoush, and bagna cauda all suit grilled vegetables. Offer two or three options and keep the total dip amount at the calculator result.
Yes. A grilled vegetable platter vegetarian serving is naturally meat free, and most dips can be kept vegetarian by using yogurt, hummus, or bean based dips instead of meat based sauces.
Refrigerate leftovers in airtight containers for 2 to 3 days, and use them in omelets, stir fries, soups, or grain bowls. Discard dairy based dips left at room temperature for more than two hours.