Grilled vegetable platter

Grilled vegetable platter

Based on 14 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ cob
sweet corn
½
bell pepper (red)
½
zucchini
½
eggplant
½
tomato
cloves
garlic
sprigs
rosemary
sprigs
thyme
olive oil to marinate
salt
pepper
butter to serve
yogurt dips to serve

Utensils

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

How-To Videos

how-to-prepare-yogurt-dipping-sauces

How to prepare yogurt dipping sauces

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal111
Fat1 g
Protein4 g
Carb22 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
    • 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

    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.
    • 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

    Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.
    • 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

    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.
    • 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

    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.

  • Enjoy your meal!

    Grilled vegetable platter

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