Grilled vegetable platter

Step 1/ 5

• salt
• ½ 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

• ½ bell pepper
• ½ zucchini
• ½ eggplant
• ½ 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

• ½ clove garlic
• ½ sprig thyme
• ½ 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

• 1 sprigs thyme
• 1 sprigs rosemary
• 1 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

• 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.

Enjoy your meal!