Introduction

This grilled vegetables platter is a vibrant and flavorful dish perfect for summer gatherings or a light meal. Featuring charred capsicum, eggplant, zucchinis, and squash, it’s paired with a refreshing cumin-spiced yoghurt sauce that adds a creamy contrast. Simple to prepare yet impressive to serve, this recipe celebrates the natural sweetness of grilled vegetables.

A white plate filled with several layers of grilled vegetables including slices of yellow squash, green zucchini, red bell peppers, deep purple red onions, and brownish grilled eggplant, all showing distinct char marks. Bright green parsley leaves are scattered on top, adding a fresh pop of color. On one side of the plate is a small white sauce dish filled with a creamy, light beige dip sprinkled with a tiny amount of seasoning. A lemon wedge is placed on the top right edge of the plate. The plate sits on a dark, soft cloth with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red capsicum (bell pepper), cut into slices

1 red onion, peeled and cut into 12 wedges

1 large eggplant, sliced vertically into 1/2 cm (1/5″) slices

3 zucchinis, sliced vertically into thin slices

3 squash, sliced into thin slices

Olive oil

Salt

Pepper

Parsley or coriander leaves and lemon wedges (for garnish)

1/2 cup Greek yoghurt

1/2 garlic clove, crushed

1/2 tsp cumin powder

Squeeze of lemon juice

Salt and pepper (to taste for sauce)

Extra pinch of cumin (for garnish)

Instructions

Step 1: Combine the Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper in a bowl. Mix well, then set aside in the refrigerator until needed.

Step 2: Heat an outdoor grill on high or use a heavy-based pan on the stove over high heat.

Step 3: Drizzle olive oil on the hot grill plate or frying pan to prevent sticking.

Step 4: Place the prepared vegetables on the grill or pan and cook until charred, about 1 1/2 to 2 minutes per side. Turn them over and char the other side for about 1 1/2 minutes. The vegetables can be slightly undercooked at this stage since they will continue to cook while resting.

Step 5: Remove the vegetables from the heat and place them in a bowl. Sprinkle with a pinch of salt and pepper.

Step 6: Repeat the grilling process with the remaining vegetables, layering them in the bowl and seasoning each layer with salt and pepper.

Step 7: Cover the bowl and allow the vegetables to cool to room temperature.

Step 8: If preparing ahead, refrigerate the vegetables once cooled. Bring them back to room temperature before serving.

Step 9: To serve, arrange the vegetables on a platter, drizzle generously with olive oil, and garnish with parsley or coriander leaves and lemon wedges. Serve with the yoghurt sauce on the side, sprinkled with a pinch of cumin powder, along with flatbread or crusty bread.

Tips & Variations

For extra smoky flavor, use a charcoal grill instead of a stove or gas grill.

Swap parsley or coriander with fresh mint for a different herbaceous note.

Try adding other vegetables like mushrooms or cherry tomatoes for more variety.

If you prefer a spicy kick, add a pinch of cayenne pepper to the yoghurt sauce.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for grilling as they hold texture and flavor well. Frozen vegetables tend to release water and can become soggy, so it’s not recommended.

How can I make this dish vegan?

Replace the Greek yoghurt with a dairy-free alternative such as coconut yogurt or cashew cream, and omit the garlic if preferred. The grilled vegetables and olive oil remain the same.