Grilled Vegetable Platter with Yogurt Sauce Recipe

Introduction

This Grilled Vegetables Platter is a vibrant and flavorful dish perfect for summer gatherings or a healthy weeknight meal. Charred to perfection, the mixed vegetables pair wonderfully with a spiced Greek yoghurt sauce that adds a refreshing tang. It’s easy to prepare and makes a beautiful, colorful centerpiece.

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, for garnish
• Lemon wedges, for garnish
• 1/2 cup Greek yoghurt
• 1/2 garlic clove, crushed
• 1/2 tsp cumin powder
• Squeeze of lemon juice
• Extra pinch of cumin, for garnish

Instructions

1. Step 1: Combine the Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper in a bowl. Mix well and set aside in the fridge until needed.
2. Step 2: Heat an outdoor grill on high or a heavy-based pan on the stove over high heat. Drizzle olive oil on the hot surface.
3. Step 3: Place the vegetables on the grill or pan and cook until charred, about 1 1/2 to 2 minutes. Flip and cook the other side until charred, about 1 1/2 minutes.
4. Step 4: Remove the vegetables and place them in a bowl. Sprinkle each layer generously with salt and pepper. Repeat with remaining vegetables, piling them in the bowl.
5. Step 5: Cover the bowl and let the vegetables cool to room temperature. If preparing ahead, refrigerate and bring to room temperature before serving.
6. Step 6: 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. Enjoy with flatbread or crusty bread.

Tips & Variations

• For extra flavor, marinate the vegetables in olive oil, garlic, and herbs before grilling.
• Swap parsley or coriander with fresh basil or mint for a different herbal note.
• Use a grill pan indoors if you don’t have access to an outdoor grill.
• Add other vegetables like mushrooms or asparagus for more variety.
• Adjust the amount of cumin in the yoghurt sauce to your taste for a milder or stronger spice.

Storage

Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Keep the yoghurt sauce separate to prevent it from absorbing moisture. Reheat the vegetables gently in a pan or enjoy them cold at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can grill the vegetables in advance and refrigerate them. Bring them to room temperature before serving for the best taste and texture.

What can I serve with the grilled vegetables?

This platter pairs wonderfully with flatbread, crusty bread, or even as a side to grilled meats or fish for a complete meal.

Grilled Vegetable Platter with Yogurt Sauce Recipe

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★★★★★

4.8 from 140 reviews

This Grilled Vegetables Platter features a vibrant assortment of charred red capsicum, onion, eggplant, zucchinis, and squash, served with a refreshing Greek yoghurt sauce infused with garlic and cumin. Perfect as a healthy appetizer or side dish, the vegetables are grilled to perfection, layered with seasoning, and garnished with fresh herbs and lemon wedges for a colorful, flavorful, and wholesome meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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″) slices
• 3 zucchinis, sliced vertically into thin slices
• 3 squash, sliced into thin slices
• Olive oil, for drizzling
• Salt, to taste
• Pepper, to taste

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
• Extra pinch of cumin, for garnish

Garnish

• Parsley or coriander leaves
• Lemon wedges

Instructions

1. Prepare the Yoghurt Sauce: In a bowl, combine Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper. Mix thoroughly until well blended. Cover and refrigerate the sauce until needed to allow flavors to meld.
2. Heat the Grill or Pan: Preheat your outdoor grill on high, focusing on the hot plate side, or heat a heavy-based frying pan on the stovetop over high heat for grilling the vegetables.
3. Oil the Cooking Surface: Drizzle olive oil generously on the hot plate or frying pan to prevent sticking and enhance flavor.
4. Grill the Vegetables: Place the sliced vegetables onto the hot grill or pan, cooking each side until charred, about 1 1/2 to 2 minutes per side. Be careful not to overcook; a slight undercooking is ideal as the vegetables will continue to soften while resting.
5. Season and Layer the Vegetables: Transfer the grilled vegetables into a bowl, sprinkling a pinch of salt and pepper over each layer. Continue grilling and layering the remaining vegetables, seasoning each layer to ensure even flavor distribution.
6. Let the Vegetables Rest: Once all vegetables are grilled and seasoned, cover the bowl and allow the vegetables to cool to room temperature to let the flavors develop.
7. Refrigerate if Preparing Ahead: If not serving immediately, place the covered bowl in the refrigerator. Before serving, bring the vegetables out to reach room temperature to enhance taste and texture.
8. Serve the Platter: Arrange the grilled vegetables attractively on a serving platter. Drizzle generously with olive oil, garnish with fresh parsley or coriander leaves and lemon wedges for brightness. Serve with the chilled yoghurt sauce sprinkled with a pinch of cumin powder on the side, accompanied by flatbread or crusty bread.

Notes

• Grilling vegetables quickly on high heat ensures a nice char without overcooking, preserving texture and flavor.
• Allowing vegetables to rest and cool after grilling helps them absorb the seasoning and soften slightly.
• The yoghurt sauce can be made ahead and refrigerated to deepen the flavors.
• This platter pairs wonderfully with flatbread or crusty bread to make a light meal or appetizer.
• Use fresh herbs and lemon wedges to add a burst of freshness to the dish.

Keywords: Grilled vegetables, Mediterranean appetizer, Greek yoghurt sauce, healthy vegetable platter, vegetarian grill recipe