Grilled Vegetable Platter
Zucchini, aubergine, peppers and red onion grilled over coals and dressed hot. Vegan.
30 min
4 servings
Difficulty 2/5
Lunch · Dinner · Afternoon snack
Prep 15 min · Cook 15 min
Each vegetable needs a different time on the grate, so they go on in order rather than all at once. The garlic, thyme and vinegar are added off the fire, where they can taste of themselves.
Per serving
161
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Zucchini
2 pieces (400 grams)
Eggplant
1 piece (250 grams)
Bell Pepper, red
2 pieces (240 grams)
Red Onion
1 piece (110 grams)
Olive Oil
3 tablespoons (42 grams)
Garlic
2 cloves (6 grams)
Balsamic Vinegar
1 tablespoon (16 grams)
Thyme, dried
1 teaspoon (1 gram)
Salt
to taste
Black Pepper
to taste
Steps
Cut everything lengthways into 1 cm slabs and the onion into thick rounds. Anything thinner falls between the bars.
8 min
Salt the aubergine slices and leave them ten minutes, then pat them dry. Unsalted aubergine drinks oil and still tastes of nothing.
5 min
Brush the oil onto the vegetables, not onto the grate. Oil on hot bars burns and puts smoke on everything.
2 min
Grill over medium coals: peppers and onion first, about six minutes a side, then the aubergine, then the zucchini last at two to three minutes a side.
15 min
Pile everything on a platter while hot and toss it with the crushed garlic, the thyme and the balsamic. All three burn on the grate, so they go on afterwards.
3 min
Serving suggestion
Warm alongside anything else off the same coals, or cold the next day on bread.
Storage
Three days in the fridge under a film of olive oil. They are better cold than reheated.
Notes
A grill pan on the hob works and gives the same marks, but not the smoke. Get the pan properly hot and do not crowd it.
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