Grilled Vegetables makes a great healthy meal OR colourful starter – it’s like your own homemade vegetable antipasto, but it costs a fraction of what you pay at delis, tastes much better and it’s preservative free!
Grilled Vegetables
Every time I make this, someone always asks “what did you put on the vegetables?” They never believe me when I say “Just salt, pepper and olive oil”!
There is no fancy secret to this. It’s just chargrilled vegetables, seasoned with salt and pepper and drizzled with olive oil. The “must do” part is cooking the vegetables until they are charred (i.e. burnt!). It’s the flavour base of this entire dish!
“This gets even better if it’s made the day before. It’s just like the vegetable antipasto you buy at delis – but without that sour taste (and costs a lot less!).”
As simple as this recipe is, what you may not know is that this is fabulous even if made the day before. In fact, I think it gets better because the vegetables sweat out juices overnight leaving a more intense flavour. It makes it taste even more like the vegetable antipasto that you can buy over the counter at delis, except the homemade version doesn’t have the vinegary flavour that commercial antipasto has which I think is to make it last longer.
The mixed vegetable antipasto at the local deli costs around $25/kg which is far more than what it costs to make at home!
While these grilled vegetables are great as they are, sometimes I like to sprinkle over some fresh or dried herbs (after cooking it) and lemon zest for an extra special touch.
I made this as an appetiser for an Arabian Feast I recently made. 7 dishes that took 1 hour to prepare – 3 starters (including this Chargrilled Vegetable Platter), 2 meat dishes plus 2 salads. I’ll be doing a post on the menu soon but here’s a little preview for you!
1 Hour Arabian Feast Menu
To Nibble
-
Chargrilled Vegetable Platter (this recipe)
For the Men to Grill
Because we must have Greens (and cater for Vegetarians)
Here’s the post rounding up the full menu and explaining how to prepare it in 1 hour, how to store it and what needs to be done on the day.
Vegetarian Grill Out!
This is also a great dish to make as part of a meat-free cookout. Here’s are some ideas for things I’d make:
-
Spinach and Feta Gozleme or Vegetarian Quesadillas – great for cooking on BBQ’s!
-
No Yeast Soft Flatbreads – try stuffing them with grilled veggies!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Grilled Vegetables Platter
Ingredients
- 1 red capsicum (bell pepper), cut into slices
- 1 red onion , peeled and cut into 12 wedges
- 1 large eggplant , sliced vertically into 1/2 cm / 1/5" slices
- 3 zucchinis , sliced vertically into thin slices
- 3 squash , sliced into thin slices
- Olive oil
- Salt
- Pepper
- Parsley or coriander leaves and lemon wedges , for garnish
Yoghurt Sauce
- 1/2 cup Greek yoghurt
- 1/2 garlic clove , crushed
- 1/2 tsp cumin powder
- Squeeze of lemon juice
- Salt and pepper
- Extra pinch of cumin , for garnish
Instructions
- Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
- Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
- Drizzle olive oil on the hot plate / fry pan.
- Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.
- Remove from the hot plate / fry pan and place in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.
- Repeat with remaining vegetables, and pile the vegetables on top of each other in the bowl. Don't forget to add a pinch of salt and pepper on each layer of vegetables.
- Cover and let it cool to room temperature.
- If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
- To serve, place the vegetables on a platter, drizzle over olive oil (the more generous the better!) then garnish with parsley/coriander leaves and lemon wedges (if using). Place the yoghurt on the side (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.
Recipe Notes:
Nutrition Information:
You saved me again Nagi !!
I had to take something to a party at the last minute.. and this was brilliant !
I was also asked what I put on the veges…It was cleaned up in a matter of minutes. Thanks again
If I’m grilling the veggies straight on the grill, do I drizzle them in olive oil first? Or just rely on the oil from oiling the grates? (Or drizzle after each “layer” along with the salt pepper?)
Thank you Nagi!
Love from the states!!
OMG! Nagi, these veggies are exceptional! So delicious. Didn’t think they will come out that good. Embarassed to say, but ate massive bowl all by myself. Without side sauce, simply didn’t need it. Added some mushrooms and worked really well. I’ve tried many recipies for baked veggies with all sorts of marinades to enhance the flavour, but cannot compare with this grilled bowl of goodness!
That’s not embarrassing! I can eat an extortionate amount of this 🙂 I’m so glad you enjoyed this Kasia, thank you for letting me know! N x
Hi Nagi,
I’m making this on Tuesday but am confused about the squash. In NZ it’s another name for some varieties of pumpkin but that doesnt seem right if I’m grilling it with all the other vegetables. Maybe if cut thin enough will cook too. Can you confirm please?
I enjoyed this menu at a friends luncheon recently so copying her! It was delicious! Thank you!
Hi Jo! Our squash is a small vegetable the shape of a pumpkin but it’s softer 🙂 Pumpkin will be fine too! Thinly sliced as you said. YUM!
Hm. I assumed “squash” meant something like yellow crookneck. Do you mean we should use something like acorn squash or butternut?
I believe squash might be zucchini
I think Nagi means the yellow squash which is a summer squash known in the US as patty pan squash. About the size of a cupcake. You can see slices in the photo
Hey Nagi
I’m hoping to prepare this feast in 3 days. If I were to prepare the veges in the morning and char grilled them on the BBQ or grill, what would be your advise as to how to successfully heat them in the evening?
I was thinking I could whack them in a disposable aluminium container and reheat on the BBQ when the meat is cooking.
We have friends visiting Brisbane from Edinburgh and wanted to make something special and exciting for them.
Hi Barb! To be honest, room temperature is fantastic for char grilled veggies – just like buying them at the deli! Otherwise reheat using whatever method suits – gently in the microwave, or yes in an aluminium container in the BBQ or very quickly on the BBQ. If they are at room temp they will reheat extremely quickly! N xx
Thanks Nagi, I appreciate your response and will follow your suggestion for room temperature.
I’m sending MOTH and the visitors out for Saturday so I can concentrate on making the feast.
OMG, made the chicken & peanut satay last night, what a ripper that was.
This was worthy of a gold medal and yes room temperature is perfect.
I whacked in other veges like asparagus, yellow capsicum, fresh green beans, corn, snow peas and used olive oil infused with lemon + fresh lemon to serve.
The charring gives a really lovely flavour which is perfect with the lemon.
The yoghurt sauce is used regularly at our place, made it for taco salad bowls last night.
Thanks again Nagi.
*FIST PUMP!* N xx
Made this along with your Chicken Shawarma recipe and put them in wraps; just amazingly tasty. I love that this recipe has opened my eyes to how tasty eggplant and zucchini can be and am excited to find ways to combine them into future meals. This week I will try and add the grilled eggplant and zucchini to your Nando’s Portuguese Chicken Burgers recipe; so excited for it.
I know!!! Isn’t it incredible how a little chargrilling can transform otherwise drab veggies?? 😉
It all looks positively yummy and especially the yoghurt sauce!
Thank you Nancy!!! 🙂
This looks fantastic! I love chargrilled veggies.
Me too Chelsey!!!
Can the Greek yogurt be substituted with regular yogurt? Can’t wait to make this, looks delicious!! 😋😋
Yum! I love your posts where you share the dishes for a complete meal in a series 🙂 Super helpful with party planning. The grilled zucchini is my favorite!
Thanks Sarah!! The grilled vegetables are one of my favourite too. So simple, SO GOOD!
Chargrilled vegetables would catch my eye first regardless of what else is on the menu. I love the smoky flavour and the sweetness of the vegetables when cooked this way. Just a hint of lemon juice is all I add. Yummo !
We’re two of a kind Maureen!! Simple veggies like this this are my favourite too 🙂 So delicious!
Such beautiful veggies! I could eat the whole platter myself… 😉
Me too Marissa! I make a decent dent in it all my myself….:)
Such a rainbow of colours. And I agree – homemade always tastes better than the deli version.
Thanks Helen! The deli version is crazy expensive, isn’t it??!!
Awesome Nagi! I love this salad, I sometimes add grilled mushrooms to it! Love the sauce, too!
Same! I pretty much toss in whatever I find that’s in season! 🙂
Isn’t it amazing that simple grilling (almost wanna say charring!) brings out amazing flavors? And they just need a little salt&pepper and a good olive oil. Mmm I can taste it!
I know, it’s amazing, isn’t it!! It truly astonishes me. Especially with veggies. Meat not so much, I always feel like I need a sauce or some kind of seasoning!