Grilled vegetable platter

Based on 12 ratings
Team

Team

Editors at Kitchen Stories

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 cob sweet corn
bell pepper (red)
zucchini
eggplant
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

Utensils

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

Nutrition per serving

Cal
111
Protein
4 g
Fat
1 g
Carb
22 g
  • 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.
    • bell pepper
    • zucchini
    • eggplant
    • 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.