The Grilled Vegetable Platter is my go-to recipe for summer entertaining. I love how the high heat brings out the natural sweetness of each vegetable, creating those beautiful char marks and amazing flavors. The mix of colors makes this dish look stunning on any table, and the simple seasoning lets each vegetable’s character shine through.
About the Recipe
This recipe takes ordinary vegetables and transforms them into something special. The salt treatment for the aubergine removes any bitterness, while the ginger-garlic paste adds a lovely kick. The mix of vegetables creates different textures – from the soft, creamy aubergine to the slightly crisp capsicums.
Why You’ll Love This Recipe
You’ll love how simple yet impressive this dish is. The prep work is straightforward, and the grill does most of the magic. The colors are beautiful, making it perfect for photos. It’s naturally vegan, gluten-free, and healthy. Best of all, you can prep the vegetables ahead of time and grill them just before serving.
Grilled Vegetable Platter
Cooking Tips
Don’t skip salting the aubergine – it’s key for the best texture. Keep an eye on the vegetables while grilling, as they can char quickly. If you’re using a barbecue, a grilling basket helps keep smaller pieces from falling through. Cut vegetables in similar sizes for even cooking.
Serving and Storing Suggestions
Serves 4-6 as a side dish. Total prep and cooking time: 45 minutes. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days. Great for meal prep.
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Nutrient Benefits
This dish is packed with vitamins A and C from the capsicums, fiber from all vegetables, and healthy fats from olive oil. It’s low in calories but high in antioxidants. The variety of colors means you’re getting different nutrients from each vegetable.
Grilled Vegetable Platter
Ingredients
- 1 Aubergine (large)
- 1 3/4 tsp Salt
- 1 Red Capsicum
- 1 Yellow Capsicum
- 1 Green Capsicum
- 1 Onion (large)
- 1 Tomato (large)
- 1 Zucchini
- 1/2 tsp Chilli Powder
- 1/2 tsp Black Pepper (ground)
- 1/2 tsp Ginger-Garlic Paste
- 2 tbsp Olive Oil
- 10 Black Olives
Instructions
- Slice the aubergine into 1/4 inch thick rounds.
- Sprinkle both sides of each slice lightly with 1 tsp salt.
- Set aside for 20 minutes.
- Cut the capsicums into halves.
- Remove and discard the inner pith and seeds.
- Slice each capsicum lenghwise into 6 pieces each.
- Slice the onion thin and the tomato into quarters.
- Slice the zucchini thin.
- Arrange all the vegetables except aubergines on a baking tray.
- Mix 3/4 tsp of salt, chilli powder, pepper and ginger-garlic paste with the olive oil and smear it over the vegetables, reserving some for the aubergine.
- Rinse out the aubergines slices in cold water and drain thoroughly.
- Apply the reserved spice paste over them and place them in another baking tray.
- Place the aubergine under a very hot grill for about 5 minutes on each side until soft.
- Place the other vegetables under a very hot grill for 10 minutes turning them over halfway through.
- Garnish the vegetables with the olives.
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Frequently Asked Questions
Can I make this recipe indoors?
Yes. Use your oven’s broiler setting. Place the rack about 6 inches from the heat source and watch carefully as cooking times might vary slightly.
How can I prevent the vegetables from sticking to the grill?
Make sure your grill is hot before adding vegetables, and don’t move them too soon. They’ll release naturally when properly charred. Oil both the vegetables and the grill grates.
Can I prepare the vegetables ahead of time?
You can slice and season the vegetables up to 4 hours ahead. Keep them covered in the fridge. The aubergine should be salted just before cooking.
