Grilled Vegetable Platter with Yoghurt & Herb Dressing
Delicious side to have on the lunch table with portobello steaks, courgettes, eggplant and more
Ingredients
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
Instructions
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.