Grilled Vegetables Platter

Name: Grilled Vegetables Platter
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
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)

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

⏱️ 15 min 🔪 Prep: 8 min 🔥 Cook: 7 min 📊 Easy ⭐ 5.0 (12) 👁️ 28 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

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 g arlic clove (, crushed)
1/2 tsp cumin powder
Squeeze of lemon juice
Salt and pepper
Extra pinch of cumin (, for garnish)

Steps

Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
Drizzle olive oil on the hot plate / fry pan.
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.
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.
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.
Cover and let it cool to room temperature.
If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
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.