This is like a homemade vegetable antipasto that costs a fraction of store bought, tastes better and you know is preservative free. Whether as a starter or a vegetarian main, this is one of those dishes that proves that simple is best. This recipe includes a Yoghurt Sauce which gives this a Middle Eastern touch. Use whatever vegetables you want, so long as they are suitable for grilling.
Course: Appetizer, Meal, Party Food
Cuisine: Middle Eastern
Servings: 4as starter or side
Author: Nagi | RecipeTin Eats
1red capsicum(bell pepper), cut into slices
1red onion, peeled and cut into 12 wedges
1large eggplant, sliced vertically into 1/2 cm / 1/5" slices
3zucchinis, sliced vertically into thin slices
3squash, sliced into thin slices
Parsley or coriander leaves and lemon wedges, for garnish
1/2garlic clove, crushed
Squeeze of lemon juice
Salt and pepper
Extra pinch of cumin, for garnish
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.
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.