Grilled Vegetable Platter with Yoghurt & Herb Dressing

Delicious side to have on the lunch table with portobello steaks, courgettes, eggplant and more
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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Side Dish
Cuisine Greek
Servings 6


Herb dressing:

  • 1 cup mixed herbs (basil, coriander & parsley work well)
  • 3 tbsp olive oil
  • 3 tbsp plain yoghurt
  • 3 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 2 tsp Dijon mustard
  • Salt and pepper, to taste

Grilled vegetables:

  • 2 large portabello steaks
  • 400 g portabellini mushrooms, sliced in half
  • 1 red onion, sliced into thick rounds
  • 2 pearl onions, sliced in half
  • 1 head of romaine / cos lettuce, sliced in half
  • 100 g asparagus spears
  • 6 small courgettes, sliced in half
  • 6 baby eggplant, sliced in half
  • 6 patty pans, sliced in half
  • Olive oil
  • Salt and pepper, to taste
  • Micro herbs and crunchy fresh radish, forserving


For the dressing:

  • In a blender, combine all the ingredients.
    Season to taste with salt and pepper.
    Thin out with a little cold water if desired.

For the vegetables:

  • Preheat braai or griddle pan to medium-high heat.
    One vegetable at a time, toss in a drizzle of olive oil and season with salt and pepper.
    Grill in batches. Flipping once, until tender and lightly charred.
    To get really defined grill marks press the vegetables down using a metal spatula as you place them on the griddle pan / braai.
    Serve the mixed grilled vegetables with a generous drizzle of the herb dressing.
Keyword brunch, sides