Grilled vegetable platter

Grilled vegetable platter

10 ratings

Michael, doctor and father


β€žThis grilled vegetable platter is a great side dish for any barbecue!β€œ

Difficulty

Easy πŸ‘Œ
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 cob
sweet corn
1
bell pepper (red)
1
zucchini
1
eggplant
1
tomato
3 cloves
garlic
3 sprigs
rosemary
3 sprigs
thyme
olive oil to marinate
salt
pepper
butter to serve
yogurt dips to serve
Metric
Imperial
  • 1 cob sweet corn
  • 1  bell pepper (red)
  • 1  zucchini
  • 1  eggplant
  • 1  tomato
  • 3 cloves garlic
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • olive oil to marinate
  • salt
  • pepper
  • butter to serve
  • yogurt dips to serve

Utensils

  • grill
  • barbecue tongs
  • pot
  • large bowl
  • cutting board
  • knife

Enjoy with

Pinot Blanc, dry, 2012
Due to their refreshing acidity, their slight scent of stone fruit, and their slightly vegetative bouquet, Pinot Blancs go perfectly with light, summery dishes like this vegetable platter.

Nutrition per serving

Cal
111
Protein
4g
Fat
1g
Carb
22g

Step 1/5

Preheat the grill. Cut off the tough ends of sweet corn and divide into serving sizes. Precook sweet corn in salted boiling water for approx. 15 – 20 min.
  • salt
  • 1 cob sweet corn
  • large saucepan
  • cutting board
  • knife

Preheat the grill. Cut off the tough ends of sweet corn and divide into serving sizes. Precook sweet corn in salted boiling water for approx. 15 – 20 min.

Step 2/5

Cut off the top of bell pepper, remove the stem. Discard the seeds and membranes. Cut zucchini, eggplant, and tomato into thick slices. Discard stems.
  • 1 bell pepper
  • 1 zucchini
  • 1 eggplant
  • 1 tomato
  • cutting board
  • knife

Cut off the top of bell pepper, remove the stem. Discard the seeds and membranes. Cut zucchini, eggplant, and tomato into thick slices. Discard stems.

Step 3/5

Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.
  • 1 clove garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • salt
  • pepper
  • olive oil
  • cutting board
  • knife

Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.

Step 4/5

Marinate eggplant and zucchini slices with some olive oil in a large bowl. Add coarsely chopped thyme, rosemary, and crushed cloves of garlic. Gently season with salt and pepper and mix well.
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 cloves garlic
  • olive oil to marinate
  • salt
  • pepper
  • large bowl

Marinate eggplant and zucchini slices with some olive oil in a large bowl. Add coarsely chopped thyme, rosemary, and crushed cloves of garlic. Gently season with salt and pepper and mix well.

Step 5/5

Place vegetables on the hot grill and season again with salt. Grill for approx. 10 – 15 min. turning occasionally. Remove corn, eggplant, zucchini and tomato from direct heat and finish cooking for another 2 – 5 min. Serve with some butter and yogurt dips to taste.
  • salt
  • pepper
  • butter to serve
  • yogurt dips to serve
  • grill
  • barbecue tongs

Place vegetables on the hot grill and season again with salt. Grill for approx. 10 – 15 min. turning occasionally. Remove corn, eggplant, zucchini and tomato from direct heat and finish cooking for another 2 – 5 min. Serve with some butter and yogurt dips to taste.