|1 cob||sweet corn|
|1||bell pepper (red)|
|olive oil to marinate|
|butter to serve|
|yogurt dips to serve|
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.
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.
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.
Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.
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.
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.