Difficulty: Easy
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 111 / Protein 4g / Carbohydr. 22g / Fat 1g
Ingredients (4 servings)
1 ear | sweet corn |
1 | bell pepper (red) |
1 | zucchini |
1 | eggplant |
1 | tomato |
3 cloves | garlic |
3 sprigs | rosemary |
3 sprigs | thyme |
olive oil to marinate | |
salt | |
pepper | |
butter to serve | |
yogurt dips to serve |
Utensils
grill, barbecue tongs, pot, large bowl, cutting board, knife
Wine Tip
Pinot Blanc, dry, 2012
Due to their refreshing acidity, their slight scent of stone fruit, and their slightly vegetative bouquet, Pinot Blancs go perfectly with light, summery dishes like this vegetable platter.
Step 1
Preheat the grill. Cut off the tough ends of sweet corn and divide into serving sizes. Precook sweet corn in salted boiling water for approx. 15 – 20 min.
large saucepan, cutting board, knife
salt / 1 sweet corn
Step 2
Cut off the top of bell pepper, remove the stem. Discard the seeds and membranes. Cut zucchini, eggplant, and tomato into thick slices. Discard stems.
cutting board, knife
1 bell pepper / 1 zucchini / 1 eggplant / 1 tomato
Step 3
Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.
cutting board, knife
1 clove garlic / 1 sprig thyme / 1 sprig rosemary / salt / pepper / olive oil
Step 4
Marinate eggplant and zucchini slices with some olive oil in a large bowl. Add coarsely chopped thyme, rosemary, and crushed cloves of garlic. Gently season with salt and pepper and mix well.
large bowl
2 sprigs thyme / 2 sprigs rosemary / 2 cloves garlic / olive oil to marinate / salt / pepper
Step 5
Place vegetables on the hot grill and season again with salt. Grill for approx. 10 – 15 min. turning occasionally. Remove corn, eggplant, zucchini and tomato from direct heat and finish cooking for another 2 – 5 min. Serve with some butter and yogurt dips to taste.
grill, barbecue tongs
salt / pepper / butter to serve / yogurt dips to serve
Dining and Cooking