Grilled vegetable platter

Grilled vegetable platter

Based on 12 ratings

Difficulty

Easy πŸ‘Œ
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
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.