Grilled vegetables are a delightful addition to any meal, offering a medley of flavors and vibrant colors. This Grilled Vegetable Platter pairs a variety of charred vegetables with a tangy yoghurt sauce, making it a versatile dish suitable as a starter, side, or even a main course.

Why You’ll Love This Recipe

Simple and Flavorful: With just olive oil, salt, and pepper, the natural flavors of the vegetables shine through, enhanced by the char from grilling.
Versatile Serving Options: Serve it warm or at room temperature, as an appetizer, side dish, or light main course.
Make-Ahead Friendly: The flavors deepen over time, making it an excellent dish to prepare in advance for gatherings.

Ingredients

1 red bell pepper, cut into slices
1 red onion, peeled and cut into 12 wedges
1 large eggplant, sliced vertically into ⅕-inch slices
3 zucchinis, sliced vertically into thin slices
3 squash, sliced into thin slices
Olive oil
Salt
Pepper
Parsley or cilantro leaves and lemon wedges, for garnish

Yoghurt Sauce:

½ cup Greek yoghurt
½ garlic clove, crushed
½ teaspoon cumin powder
Squeeze of lemon juice
Salt and pepper
Extra pinch of cumin, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Yoghurt Sauce: In a bowl, combine Greek yoghurt, crushed garlic, cumin powder, a squeeze of lemon juice, salt, and pepper. Mix well and refrigerate until needed.
Preheat the Grill: Heat an outdoor grill to high or place a heavy-based pan on the stove over high heat.
Grill the Vegetables: Lightly drizzle olive oil on the grill or pan. Place the vegetable slices on the hot surface and cook until charred, approximately 1.5 to 2 minutes per side.
Season the Vegetables: Once grilled, transfer the vegetables to a bowl and sprinkle with a pinch of salt and pepper.
Serve: Arrange the vegetables on a platter, drizzle with the prepared yoghurt sauce, and garnish with parsley or cilantro leaves and lemon wedges.

Servings and Timing

Servings: This recipe serves 4 to 6 people.
Prep Time: Approximately 15 minutes.
Cook Time: Around 15 minutes.
Total Time: Approximately 30 minutes.

Variations

Herb Enhancements: Sprinkle fresh or dried herbs like thyme, rosemary, or basil over the grilled vegetables for added aroma and flavor.
Cheese Addition: Top the platter with crumbled feta or goat cheese for a creamy contrast.
Alternative Sauces: Instead of yoghurt sauce, consider drizzling a balsamic glaze or chimichurri over the vegetables.

Storage/Reheating

Storage: Place leftover grilled vegetables in an airtight container and refrigerate for up to 2 days.
Reheating: Enjoy the vegetables cold, at room temperature, or reheat them in a skillet over medium heat until warmed through.

FAQs

What vegetables are best for grilling?

Firm vegetables like bell peppers, zucchini, eggplant, and onions are excellent for grilling due to their texture and moisture content.

Can I prepare this dish in advance?

Yes, grilled vegetables can be made ahead and stored in the refrigerator. The flavors often deepen after resting.

How do I prevent vegetables from sticking to the grill?

Ensure the grill is preheated and lightly oiled. Tossing vegetables in olive oil before grilling also helps prevent sticking.

Is it necessary to peel the vegetables?

Peeling is a personal preference. Skins of vegetables like eggplant and zucchini are edible and contain nutrients.

Can I use a grill pan instead of an outdoor grill?

Absolutely, a heavy-based grill pan on the stovetop works well for grilling vegetables.

What can I serve with this grilled vegetable platter?

It pairs well with grilled meats, crusty bread, or grains like quinoa or couscous.

How can I add a smoky flavor without a grill?

Using a stovetop grill pan or adding a dash of smoked paprika to the seasoning can impart a smoky flavor.

Can I freeze grilled vegetables?

While possible, freezing may alter the texture of the vegetables, making them softer upon thawing.

What other sauces pair well with grilled vegetables?

Pesto, tahini sauce, or a simple lemon and herb vinaigrette are great alternatives.

How do I achieve the perfect char on the vegetables?

Ensure the grill is hot before adding vegetables and avoid moving them too frequently to allow proper charring.

Conclusion

This Grilled Vegetable Platter is a versatile and flavorful dish that's easy to prepare and sure to impress. Whether you're hosting a gathering or seeking a healthy meal option, these charred vegetables paired with a tangy yoghurt sauce offer a delightful combination that's both satisfying and nutritious.

Grilled Vegetable Platter

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Author: Emmily
Total Time: 30 minutes
Yield: Serves 4-6
Diet: Vegetarian

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Description

This Grilled Vegetable Platter is a vibrant, healthy, and flavorful dish, perfect as an appetizer, side, or light main course. Featuring charred zucchini, eggplant, bell peppers, and onions, this platter is paired with a tangy yogurt sauce for a delicious contrast. Simple yet elegant, this dish is ideal for BBQs, gatherings, or meal prep.

Instructions

Prepare the Yogurt Sauce:
- In a bowl, mix Greek yogurt, crushed garlic, cumin powder, lemon juice, salt, and pepper.
- Refrigerate until needed.
Preheat the Grill:
- Heat an outdoor grill to high or place a grill pan on the stove over high heat.
Grill the Vegetables:
- Lightly drizzle olive oil on the grill.
- Place the vegetables on the hot surface and grill for 1.5 to 2 minutes per side until charred.
Season & Serve:
- Transfer the grilled vegetables to a platter, season with salt and pepper, and drizzle with the yogurt sauce.
- Garnish with parsley/cilantro leaves and lemon wedges.

Notes

Herb Enhancements: Add fresh thyme, rosemary, or basil.
Cheese Addition: Sprinkle crumbled feta or goat cheese.
Alternative Sauces: Swap the yogurt sauce for balsamic glaze, chimichurri, or tahini dressing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Grilling
Cuisine: Mediterranean