Grilled Vegetable Platter
Aubergine, courgette, peppers and red onion grilled until charred and tender, dressed with olive oil, lemon and basil.
Photograph credit: Vegetable pan, grilled vegetables by Mondgesicht · Pixabay Content License · Pixabay
Make Ahead and Storage
Keeps in the fridge for 3 days. Serve at room temperature.
Grilled Vegetable Platter: The Method
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Sprinkle the aubergine with the salt, leave for 15 minutes and pat dry.
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Heat a grill or griddle pan to high. Brush the vegetables lightly with the brushing oil.
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Grill in batches for 3 to 4 minutes a side, the peppers for 6, until marked and tender.
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Arrange on a platter while warm and dress with the extra virgin oil, lemon juice, garlic and torn basil.
Related guide: Prep, cook and total time.
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Tips for Success
- Slice the vegetables thick.
- Salt the aubergine.
- Brush on a little oil.
- Dress while warm.
Why the Method Is What It Is
Slice them thick. That is the short, sharp rule, because thin slices of aubergine and courgette collapse on a grill, and thick ones char outside and stay tender in the middle. Aim for about 1 cm.
Salt the aubergine slices and leave them for 15 minutes, then pat them dry. This draws out bitter moisture and stops them soaking up oil like a sponge. Brush all the vegetables lightly with oil, rather than pouring it on, because dripping oil flares up and burns. Oil the vegetables, not the grill. A little goes a long way.
Grill over a high heat in batches, 3 to 4 minutes a side, until marked with dark stripes and soft. The peppers take longest, about 6 minutes a side, and can be quartered to speed them up.
Arrange everything on a platter while still warm, and dress with the olive oil, lemon, garlic, basil and a pinch of salt.
Good Alongside
Crusty bread · Mozzarella · Grilled fish · Dry white wine
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Grilled Vegetable Platter FAQ
How long does Grilled Vegetable Platter take to make?
20 minutes of preparation and 12 minutes of cooking, plus 15 minutes of salting, so allow 47 minutes from start to finish. The recipe serves 6.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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