🌍 Mediterranean recipesSide dish
Grilled Vegetable Platter
By Groceree
Courgette, aubergine and peppers griddled in batches until properly marked, then dressed while hot with garlic, lemon and oil so they take it in as they cool.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 40 min
Ingredients
aubergines2
courgettes3
peppers3
red onions2
garlic cloves3
lemons1
olive oil8 tbsp
red wine vinegar1 tbsp
flat-leaf parsley1 handful
basil1 handful
salt
black pepper
Instructions
- 01
Cut the into 1 cm rounds, them and leave them for 20 minutes, then pat dry.
- 02
Meanwhile, quarter and deseed the , slice the lengthways 5 mm thick and cut the into 1 cm rounds.
- 03
Brush the , , and lightly with some of the — brushing, not pouring, or the griddle smokes and they steam.
- 04
Heat a griddle pan until it is very hot. Cook each vegetable separately: the quartered skin side down for 8 minutes, the slices 4 minutes a side, the lengthways slices 3, the rounds 4.
- 05
Do not move them while they cook. The bars need time to mark the surface properly.
- 06
Pile each batch into a wide dish as it comes off.
- 07
Crush the and squeeze the . Whisk the , the juice, the and the rest of the , season with and freshly ground , and pour it over while everything is still hot.
- 08
Leave for 30 minutes. Chop the , tear the , fold them through and serve at room temperature.
Notes
- Dress them hot. Hot vegetables drink the dressing; cold ones just wear it.
- Cook each vegetable separately — they take different times, and a crowded griddle drops in heat and steams everything.
- It keeps for three days and is better on the second, which makes it worth making a large tray.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 18 g
Estimated from the ingredients.
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