Grilled Vegetables PlatterNagi With Your Pressure Cooker
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.
Equipment
- 1 Outdoor Grill or a heavy based pan
Ingredients
Main ingredients
- 1 red capsicum cut into slices
- 1 red onion peeled and cut into 12 wedges
- 1 large eggplant sliced vertically into ½ cm / ⅕" slices
- 3 zucchinis sliced vertically into thin slices
- 3 squash sliced into thin slices
- Olive oil
- Salt
- Pepper
- Parsley or coriander leaves for garnish
- Lemon wedges for garnish
- ½ cup Greek yoghurt for yoghurt sauce
- ½ clove garlic crushed, for yoghurt sauce
- ½ teaspoon cumin powder for yoghurt sauce
- Lemon juice a squeeze, for yoghurt sauce
- Salt and pepper for yoghurt sauce
- Extra pinch of cumin for garnish on dip
Instructions
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 ½ - 2 minutes). Turn over then cook the other side until charred (about 1 ½ 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).
Notes
This can also be served hot rather than at room temperature. This is great made the day before. The vegetables sweat overnight so when you serve it, they aren't juicy. So it is even more like the antipasto you buy from delis. I kept this very simple with just salt, pepper and olive oil.