Grilled Vegetables Platter
User Reviews
5
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Prep Time
8 mins
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Cook Time
7 mins
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Total Time
15 mins
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Servings
4 as starter or side
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Calories
182 kcal
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Cuisine
Middle Eastern
Grilled Vegetables Platter
Description
The Grilled Vegetables Platter combines sliced red bell pepper, red onion, eggplant, zucchini, and squash seasoned with olive oil, salt, and black pepper. Cooking the vegetables on a hot grill or pan for short intervals creates a light char that intensifies their natural flavors while retaining some firmness. The recipe involves layering the grilled vegetables, seasoning each layer, and letting them come to room temperature before serving.
The accompanying yoghurt sauce is a blend of Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper, garnished with a pinch of cumin. This sauce adds a cooling, tangy contrast to the smokiness of the grilled vegetables.
This platter can be served warm or at room temperature and works well as an appetizer or side dish. Making it ahead allows flavors to meld, and chilling overnight reduces excess moisture, resulting in a texture reminiscent of antipasto. Adding lemon zest or extra spices can customize the flavor further.
Ingredients
- 1 red bell pepper bell pepper), cut into slices, red capsicum
- 1 red onion , peeled and cut into 12 wedges
- 1 eggplant sliced vertically into 1/2 cm / 1/5" slices, large
- 3 zucchini sliced vertically into thin slices
- 3 squash , sliced into thin slices
- olive oil
- salt
- black pepper
- parsley for garnish, or coriander leaves; leaves and wedges
- Coriander leaves
- lemon
Yoghurt Sauce
- 1/2 cup Greek yoghurt
- 1/2 garlic crushed, clove
- 1/2 tsp cumin powder
- lemon juice squeeze
- salt
- black pepper
- cumin for garnish, extra pinch
Instructions
- 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.
Notes
- This dish can be served hot or at room temperature; chilling overnight lessens juiciness for an antipasto-like texture.
- A simple seasoning of salt, pepper, and olive oil highlights the vegetables’ natural flavors, though dried herbs or chili flakes are optional enhancements.
- Using an outdoor grill speeds cooking and adds smoky flavor; a large hotplate allows cooking multiple batches quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as starter or side
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 459g | |
| Calories | 182cal | 9% |
| Carbohydrates | 20.1g | 7% |
| Protein | 5.1g | 10% |
| Fat | 11.3g | 17% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 71mg | 3% |
| Potassium | 1109mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 10.3g | 21% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 99.8mg | 111% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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