Grilled Vegetables Platter
Total Time
15 minutes
Prep Time
8 minutes
Cook Time
7 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 red capsicum (bell pepper), cut into slices)
- 1 red onion (, peeled and cut into 12 wedges)
- 1 large eggplant (, sliced vertically into 1/2 cm / 1/5" slices)
- 3 zucchinis (, sliced vertically into thin slices)
- 3 squash (, sliced into thin slices)
- Olive oil
- Salt
- Pepper
- Parsley or coriander leaves and lemon wedges (, for garnish)
- 1/2 cup Greek yoghurt
- 1/2 garlic clove (, crushed)
- 1/2 tsp cumin powder
- Squeeze of lemon juice
- Salt and pepper
- Extra pinch of cumin (, for garnish)
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Preparation
Step 1
Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
Step 2
Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
Step 3
Drizzle olive oil on the hot plate / fry pan.
Step 4
Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.
Step 5
Remove from the hot plate / fry pan and place in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.
Step 6
Repeat with remaining vegetables, and pile the vegetables on top of each other in the bowl. Don't forget to add a pinch of salt and pepper on each layer of vegetables.
Step 7
Cover and let it cool to room temperature.
Step 8
If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
Step 9
To serve, place the vegetables on a platter, drizzle over olive oil (the more generous the better!) then garnish with parsley/coriander leaves and lemon wedges (if using). Place the yoghurt on the side (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.
Step 10
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