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Grilled vegetable platter

Grilled vegetable platter

This grilled vegetable platter is a great side dish for any barbecue!

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 earsweet corn
1bell pepper (red)
1zucchini
1eggplant
1tomato
3 clovesgarlic
3 sprigsrosemary
3 sprigsthyme
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

Grilled vegetable platter

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

Grilled vegetable platter

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

Grilled vegetable platter

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

Grilled vegetable platter

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

Grilled vegetable platter

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

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