Grilled Vegetables Platter
This is like a homemade vegetable antipasto that costs a fraction of store bought, tastes better and you know is preservative free. Whether as a starter or a vegetarian main, this is one of those dishes that proves that simple is best. This recipe includes a Yoghurt Sauce which gives this a Middle E
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 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 g arlic clove (, crushed)
- 1/2 tsp cumin powder
- Squeeze of lemon juice
- Salt and pepper
- Extra pinch of cumin (, for garnish)
Steps
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Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
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Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
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Drizzle olive oil on the hot plate / fry pan.
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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.
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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.
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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.
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Cover and let it cool to room temperature.
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If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| red capsicum | 1 | - | - |
| red onion | 1 | - | - |
| large eggplant | 1 | - | - |
| zucchinis | 3 | - | - |
| squash | 3 | - | - |
| Olive oil | - | - | - |
| Salt | - | - | - |
| Pepper | - | - | - |
| Parsley or coriander leaves and lemon wedges | - | - | - |
| Greek yoghurt | 0.5 cup | - | - |
| arlic clove | 0.5 g | - | - |
| cumin powder | 0.5 tsp | $4.38/kg | $0.01 |
| Squeeze of lemon juice | - | - | - |
| Salt and pepper | - | - | - |
| Extra pinch of cumin | - | - | - |
*Estimated market prices, may vary by region
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