Grilled vegetable platter
Ingredients
Utensils
large saucepan, cutting board, knife, large bowl, grill, barbecue tongs
How-To Videos
How to prepare yogurt dipping sauces
How to prepare zucchini
Nutrition per serving
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!
Tags
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