Grilled Vegetables Platter
Prep
8m
Cook
7m
Total
15m
This grilled vegetable platter is a colorful and healthy dish perfect for summer. The red capsicum, red onion, eggplant, zucchinis, and squash are grilled to perfection, then garnished with a tangy yoghurt sauce and fresh herbs. It's a versatile dish that can be served as a side or a main course.
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving200 calories
Calories from
- Protein 14%
- Carbs 31%
- Fat 55%
-
Fat 12 g 18%
-
Saturated Fat 2 g 10%
-
Carbohydrates Low 15 g 5%
-
Fiber 3 g 12%
-
Sugar 8 g 16%
-
Protein 7 g 14%
-
Cholesterol Low 5 mg 1%
-
Sodium 250 mg 10%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. This can also be served hot rather than at room temperature.
2. This is great made the day before. The vegetables sweat overnight so when you serve it, the vegetables aren't juicy. So it is even more like the antipasto you buy from delis.
3. I kept this very simple with just salt, pepper and olive oil. Sometimes I add a sprinkle of dried herbs, chili or spices. I also sometimes like to add lemon zest and/or lemon juice.
4. If you make this on the outdoor grill, not only do you get extra chargrilled flavour, you will be able to make this much faster because the hotplate is larger than fry pans. I can make this in 2 batches on my hotplate which means that if I serve it hot, it's on the table in 15 minutes!
5.The Nutrition assumes 3 tbsp of olive oil is used.
2. This is great made the day before. The vegetables sweat overnight so when you serve it, the vegetables aren't juicy. So it is even more like the antipasto you buy from delis.
3. I kept this very simple with just salt, pepper and olive oil. Sometimes I add a sprinkle of dried herbs, chili or spices. I also sometimes like to add lemon zest and/or lemon juice.
4. If you make this on the outdoor grill, not only do you get extra chargrilled flavour, you will be able to make this much faster because the hotplate is larger than fry pans. I can make this in 2 batches on my hotplate which means that if I serve it hot, it's on the table in 15 minutes!
5.The Nutrition assumes 3 tbsp of olive oil is used.
More Like This
Comments
Sign in to leave a comment.