Grilled Vegetable Platter with Yogurt Sauce Recipe
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.
- 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
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
- Parsley or coriander leaves
- Lemon wedges
Garnish
Instructions
- 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.
- 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.
- Oil the Cooking Surface: Drizzle olive oil generously on the hot plate or frying pan to prevent sticking and enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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
