Grilled Vegetables Platter

Method9 steps · about 15 min

1. 1

   Step 1: Mix all the Greek yoghurt (½ cup), crushed garlic (½), measured cumin (½ tsp), a squeeze of lemon juice and salt and pepper to taste in a bowl. Keep the yoghurt sauce refrigerated until serving; reserve the extra garnish pinch of cumin separately.

   Uses ½ cup Greek yoghurt · ½ garlic clove, crushed · ½ tsp ground cumin for yoghurt sauce · A squeeze of lemon juice for yoghurt sauce · Salt and black pepper, to taste in yoghurt sauce

2. 2

   Step 2: Wash and cut all the vegetables as listed before heating: bell-pepper slices, twelve onion wedges, 5 mm eggplant slices, thin lengthwise zucchini (3) slices and thin small summer-squash slices. Keep them ready. Heat a heavy-based frying pan over high heat for the stovetop version.

   Uses 1 red bell pepper, deseeded and sliced · 1 red onion, peeled and cut into 12 wedges · 1 large eggplant, sliced lengthwise 5 mm thick · 3 zucchini, sliced lengthwise into thin slices · 3 small tender summer squash, thinly sliced

3. 3

   Step 3: Drizzle enough olive oil over the hot pan to cook the first batch. Keep more oil for later batches and the final drizzle.

   Uses Olive oil for the first pan batch

4. 4

   Step 4: Put a single layer of prepared vegetables in the pan without crowding. Cook the first face for about 1 ½–2 minutes, checking from 1 ½ minutes, until browned and charred in patches; keep the remaining vegetables separate.

   Brown first vegetable face · 2 minUses A pan-fitting first batch of the prepared vegetables · Oil in the hot pan

5. 5

   Step 5: Turn the first batch and cook the other face for about 1 ½ minutes until charred. Lift the vegetables from the pan into a bowl and season with a pinch of salt and pepper. They will continue softening while resting.

   Brown second vegetable face · 2 minUses All vegetables in the first cooking batch · A pinch of salt for the first cooked layer · A pinch of pepper for the first cooked layer

6. 6

   Step 6: Cook all the remaining prepared vegetables in single-layer batches, adding olive oil as needed and browning both faces as before. Stack each cooked batch in the bowl and season each layer with a little salt and pepper.

   Uses The cooked vegetables lifted from the pan · All the uncooked vegetables remaining after the first batch · Olive oil as needed for later pan batches · Salt for each later cooked layer · Black pepper for each later cooked layer

7. 7

   Step 7: Cover the bowl and let the vegetables rest until pleasantly warm or room temperature; check that the slices have softened. The source also permits serving them hot. If saving for later, cool briefly and refrigerate promptly rather than leaving them out to cool completely.

   Uses All the cooked seasoned vegetables

8. 8

   Step 8: If preparing ahead, refrigerate the vegetables in shallow covered containers within 2 hours of cooking. Before serving, take out only the amount needed and let it lose its refrigerator chill; serve promptly. Keep the yoghurt sauce refrigerated until plating.

   Uses All the rested vegetables

9. 9

   Step 9: Arrange the vegetables on a platter and drizzle with olive oil to taste. Garnish with parsley or coriander and lemon wedges if desired. Serve the prepared yoghurt sauce alongside, topped with the reserved pinch of cumin. Add flatbread or crusty bread if desired. Makes four starter or side portions.

   Uses All vegetables ready for serving · All the yoghurt sauce · Olive oil for the final serving drizzle · Parsley or coriander leaves, optional garnish · Lemon wedges, optional to serve · 1 extra pinch ground cumin for yoghurt garnish · Flatbread or crusty bread, optional alongside