Grilled Vegetable Platter with Yoghurt & Herb Dressing


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
🔹400g 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
🔹100g / 1 bunch 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, for serving


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.

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