Grilled Vegetable Platter with Lemon-Yogurt Sauce Recipe
A vibrant and healthy Grilled Vegetables Platter featuring charred slices of red capsicum, red onion, eggplant, zucchini, and squash. This dish is perfectly complemented by a cooling cumin-spiced Greek yoghurt sauce, making it an ideal appetizer or side for any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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 inch) slices
- 3 zucchinis, sliced vertically into thin slices
- 3 squash, sliced into thin slices
For Grilling
- Olive oil
- Salt
- Pepper
For Yoghurt Sauce
- 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 Garnish
- Parsley or coriander leaves
- Lemon wedges
- Extra pinch of cumin powder (for garnish)
Instructions
- Prepare the Yoghurt Sauce: In a bowl, combine the Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper. Mix well until smooth. Place the sauce in the refrigerator to chill until needed.
- Preheat the Grill or Pan: Heat an outdoor grill on high heat, specifically the hot plate side, or alternatively, place a heavy-based frying pan on the stove over high heat.
- Oil the Cooking Surface: Drizzle olive oil generously over the hot grill plate or frying pan to prevent the vegetables from sticking and to aid charring.
- Grill the Vegetables: Arrange the vegetable slices on the hot surface. Cook until nicely charred on one side, approximately 1 1/2 to 2 minutes. Flip and char the other side for about 1 1/2 minutes. The vegetables may be slightly undercooked at this stage but will continue to soften while resting.
- Season and Layer: Remove the cooked vegetables from the grill or pan and place them into a large bowl. Sprinkle a pinch of salt and pepper over them. Repeat the grilling process with the remaining vegetables, layering them on top of each other in the bowl, and seasoning each layer with salt and pepper.
- Cool the Grilled Vegetables: Cover the bowl and allow the vegetables to cool to room temperature to enhance their flavors.
- Refrigerate if Preparing Ahead: If serving later, refrigerate the covered bowl. Before serving, bring the vegetables back to room temperature for the best taste and texture.
- Serve the Platter: Transfer the grilled vegetables to a serving platter, drizzle generously with olive oil, and garnish with chopped parsley or coriander leaves and lemon wedges. Spoon the cumin-spiced yoghurt sauce onto the side of the platter and garnish the sauce with a pinch of cumin powder. Serve alongside flatbread or crusty bread for a satisfying meal.
Notes
- Use fresh, firm vegetables for the best grilling results and to avoid sogginess.
- The charred texture enhances the smoky flavor but avoid burning the vegetables to keep the taste pleasant.
- This platter can be served warm or at room temperature, making it ideal for make-ahead preparations.
- Adjust the amount of cumin in the yoghurt sauce according to your taste preference.
- Great as a vegetarian appetizer or as a side dish to grilled meats or fish.
- To veganize, substitute Greek yoghurt with a plant-based yoghurt alternative.
- Leftover grilled vegetables can be stored in the refrigerator for up to 2 days.
Keywords: grilled vegetables, Mediterranean platter, vegetable appetizer, healthy grilling, cumin yoghurt sauce, vegetarian dish
