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Grilled vegetables make an extremely good wholesome meal OR colorful starter – it’s like your personal self-made vegetable antipasto, however, it charges a fraction of what you pay at delis, tastes an awful lot better and it’s preservative loose!

Grilled Vegetables

Grilled Vegetables

Each time I make this, a person continually asks “what did you placed on the vegetables?” They in no way accept as true with me once I say “simply salt, pepper and olive oil”!

there’s no fancy mystery to this. It’s just chargrilled greens, seasoned with salt and pepper and drizzled with olive oil. The “must do” component is cooking the veggies until they are charred (i.e. burnt!). It’s the flavour base of this whole dish!

As easy as this recipe is, what you could not recognise is that this is appropriate despite the fact that made the day before. In reality, I suppose it gets better because the vegetables sweat out juices in a single day leaving a more severe flavour. It makes it taste even greater just like the vegetable antipasto that you may buy over the counter at delis, except the homemade version doesn’t have the vinegary flavour that business antipasto has which I suppose is to make it closing longer.

The combined vegetable antipasto on the nearby deli fees round $25/kg that is a ways extra than what it fees to make at home!

whilst these grilled vegetables are wonderful as they’re, on occasion i love to sprinkle over some fresh or dried herbs (after cooking it) and lemon zest for a further special touch.

I made this as an appetiser for an Arabian feast i latterly made. 7 dishes that took 1 hour to put together – 3 starters (which includes this Chargrilled Vegetable Platter), 2 meat dishes plus 2 salads. I’ll be doing a submit on the menu quickly but here’s a touch preview for you!

Grilled Vegetables Platter

Grilled Vegetables Platter

Grilled vegetables make an extremely good wholesome meal OR colorful starter – it’s like your personal self-made vegetable antipasto, however, it charges a fraction of what you pay at delis, tastes an awful lot better and it’s preservative loose!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 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


integrate the Yoghurt Sauce components in a bowl and blend. Set aside in the fridge until required.
warmness the outside grill on excessive (warm plate facet). Or a heavy-based pan on the stove on excessive warmth.
Drizzle olive oil on the recent plate/fry pan.
area greens at the grill/fry pan and cook dinner till charred (approximately 1 1/2 - 2 mins). turn over then cook the opposite side until charred (approximately 1 1/2 mins). do not worry if the greens are a piece undercooked, they'll retain to prepare dinner while resting.
do away with the new plate / fry pan and area in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.
Repeat with ultimate vegetables, and pile the greens on top of every different in the bowl. remember to add a pinch of salt and pepper to each layer of greens.
cowl and permit it cool to room temperature.
if you are making this beforehand, place the veggies inside the refrigerator until required. deliver to room temperature earlier than serving.
To serve, region the greens on a platter, drizzle over olive oil (the greater beneficiant the higher!) then garnish with parsley/coriander leaves and lemon wedges (if the usage). location the yogurt on the facet (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.


this could also be served warm in place of at room temperature. that is incredibly made the day earlier than. The greens sweat overnight so when you serve it, the greens are not juicy. So it's far even extra just like the antipasto you buy from delis. I kept this very simple with simply salt, pepper, and olive oil. now and then I upload a sprinkle of dried herbs, chili, or spices. I also on occasion like to feature lemon zest and/or lemon juice. four. In case you make this on the outside grill, no longer only do you get the more chargrilled flavor, but you will be able to make this lots faster because the hotplate is larger than fry pans. I can make this in 2 batches on my hotplate which means that if I serve it hot, it is at the desk in 15 mins! five. The vitamins assume three tbsp of olive oil is used.
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