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 Eastern touch. Use whatever vegetables you want, so long as they are suitable for grilling.

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)
• Parsley or coriander leaves and lemon wedges (, for garnish)
• 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
• Salt and pepper
• Extra pinch of cumin (, for garnish)

Instructions

1. 1

   Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.

2. 2

   Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.

3. 3

   Drizzle olive oil on the hot plate / fry pan.

4. 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.

5. 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.

6. 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.

7. 7

   Cover and let it cool to room temperature.

8. 8

   If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.

9. 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.