![Grilled vegetable platter](https://images.services.kitchenstories.io/s7p_FNgz-LpKr7Yh0iIH8_ilF9g=/3840x0/filters:quality(85)/images.kitchenstories.io/recipeImages/10_06_GrilledVegetablePlatter_titlePicture.jpg)
Grilled vegetable platter
Ingredients
Utensils
large saucepan, cutting board, knife, large bowl, grill, barbecue tongs
Nutrition per serving
Step 1/5
- salt
- 1 cob sweet corn
- large saucepan
- cutting board
- knife
Preheat the grill. Cut off the tough ends of sweet corn and divide into serving sizes. Precook sweet corn in salted boiling water for approx. 15 – 20 min.
Step 2/5
- 1 bell pepper
- 1 zucchini
- 1 eggplant
- 1 tomato
- cutting board
- knife
Cut off the top of bell pepper, remove the stem. Discard the seeds and membranes. Cut zucchini, eggplant, and tomato into thick slices. Discard stems.
Step 3/5
- 1 clove garlic
- 1 sprig thyme
- 1 sprig rosemary
- salt
- pepper
- olive oil
- cutting board
- knife
Stuff bell pepper with thyme, rosemary, and crushed garlic. Season gently with salt and pepper and drizzle some olive oil on top.
Step 4/5
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 cloves garlic
- olive oil to marinate
- salt
- pepper
- large bowl
Marinate eggplant and zucchini slices with some olive oil in a large bowl. Add coarsely chopped thyme, rosemary, and crushed cloves of garlic. Gently season with salt and pepper and mix well.
Step 5/5
- salt
- pepper
- butter to serve
- yogurt dips to serve
- grill
- barbecue tongs
Place vegetables on the hot grill and season again with salt. Grill for approx. 10 – 15 min. turning occasionally. Remove corn, eggplant, zucchini and tomato from direct heat and finish cooking for another 2 – 5 min. Serve with some butter and yogurt dips to taste.
Enjoy your meal!