Mixed Grill Recipe: Sizzling Platter of Meats and Veggies

This sizzling platter brings together the best of the grill, combining tender meats with charred vegetables for a feast that satisfies every craving. My pitmaster roots meet French precision in this balanced spread.

Each component is cooked to perfect doneness, with smoky flavors that only live fire can deliver. The result is a meal that’s both hearty and refined, ideal for feeding a hungry crowd.

Ingredients for Mixed Grill

A pitmaster’s dream: bold meats, charred veggies, and that live-fire magic on one platter.

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The meats are the foundation here. Ribeye from a trusted butcher—look for good marbling and that deep red color—makes all the difference. Costco has great bone-in pork chops, and their Italian sausages are already seasoned well. For the chicken, thighs over breasts (they hold up better to the heat). I grab mine from Whole Foods when I want organic, but any good grocery store will do for a crowd.

No ribeye? New York strip or sirloin work in a pinch. Swap chicken thighs for bone-in breasts if you prefer white meat (just watch the cooking time). Spicy sausage adds kick if you’re feeding heat lovers. For the veggies, bell peppers can be swapped for poblano peppers (more smoky). Zucchini hater? Try eggplant slices instead—they char up beautifully.

Prep everything the morning of, then cover and refrigerate. The meats can marinate for 4-6 hours in the fridge. Leftovers keep 3-4 days and reheat well on the grill or in a skillet. Pro tip: slice the steak against the grain before serving for maximum tenderness.

Step-by-Step Instructions for Mixed Grill

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Marinade and Season the Meats

In a bowl, whisk together the 0.5 cup olive oil, 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, minced 6 cloves garlic cloves, chopped leaves from the 4 whole fresh rosemary sprigs and 6 whole fresh thyme sprigs, and the 3 tbsp lemon juice.

Divide the marinade among the 2 lb ribeye steak, 2 lb boneless chicken thighs, 1.5 lb pork chops, and 4 whole Italian sausages. Coat each piece thoroughly and let them marinate at room temperature for 20-30 minutes. This step infuses the meats with flavor and starts the tenderizing process.

Step 2: Prep the Vegetables for Grilling

Cut the 3 whole red bell peppers in half and remove the seeds. Slice the 3 whole zucchini lengthwise into 0.5-inch thick pieces. Cut the 2 whole red onions into thick wedges, keeping the root end intact to prevent them from falling apart on the grill.

Brush all the vegetables with the remaining marinade or a light coating of olive oil. This helps prevent sticking and adds a layer of flavor. The 4 whole portobello mushrooms should have their stems removed, and the caps can be scored lightly on the underside for better marinade absorption.

Step 3: Fire Up the Grill and Cook the Meats

Preheat your grill to medium-high heat (about 400-450°F). Start with the 1.5 lb pork chops and 4 whole Italian sausages, as they typically take the longest. Sear each side for 4-5 minutes until you see grill marks forming and the internal temperature reaches 145°F for pork and 160°F for sausage.

Next, add the 2 lb ribeye steak and 2 lb boneless chicken thighs. For the ribeye, cook for 5-6 minutes per side for medium-rare. The chicken thighs should cook for 6-7 minutes per side until they reach an internal temperature of 165°F and the juices run clear.

Step 4: Grill the Vegetables to Perfection

While the meats rest, grill the vegetables. Place the red bell peppers and red onions directly on the grates, cooking for 6-8 minutes until they develop char marks and soften slightly. The zucchini and portobello mushrooms should be grilled for 4-5 minutes per side until they are tender with distinct grill lines.

Keep an eye on them—vegetables can go from perfectly charred to burnt quickly. Transfer them to a platter as they finish cooking.

Step 5: Rest, Slice, and Serve

Let the meats rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Slice the ribeye against the grain, leave the chicken thighs whole or halve them, and cut the pork chops and sausages into serving pieces.

Arrange everything on a large platter, with the grilled vegetables surrounding the meats. Serve immediately while hot, allowing everyone to enjoy the smoky, charred flavors of this Ultimate Mixed Grill.

Essential Equipment for mixed grill

The Grill Itself

A high-quality grill is non-negotiable for this spread. I swear by my Weber Genesis EX-335—it gives me consistent medium-high heat and even cooking across the entire surface. For charcoal purists, a 22-inch kettle grill works beautifully, though you’ll need to manage your heat zones carefully.

Precision Thermometers

Don’t trust your grill’s built-in gauge—it’s often off by 50°F or more. I use a ThermoWorks Smoke with dual probes to monitor both grill temp and internal meat temps. Instant-read thermometers like the ThermoPop are perfect for quick checks. 🌡️

Essential Grill Tools

Long-handled tongs and a sturdy spatula are must-haves—I prefer 16-inch tongs from OXO for safe handling. A grill brush with a scraper keeps your grates clean between batches. Don’t forget heat-resistant gloves for adjusting hot grates.

Prep and Serving Gear

Large mixing bowls for marinating and a basting brush make prep efficient. For serving, a big wooden board or platter—like my 24-inch acacia board—showcases the spread beautifully. I also keep a spritz bottle handy to tame flare-ups.

Charcoal and Fuel

For charcoal, I love Jealous Devil lump charcoal—it burns hotter and cleaner than briquettes. Gas grill users should keep an extra 20lb propane tank on hand for longer cooks. Always have backup fuel; running out mid-cook is a pitmaster’s nightmare. 🔥

Extras for Flavor

Wood chips add that extra layer of smokiness—I soak hickory or applewood chips for 30 minutes before adding them to the coals. A cast-iron griddle placed over one burner is perfect for veggies that might fall through the grates.