A grilled vegetable platter makes for easy, summer entertaining. Serve an assortment of grilled vegetable antipasto together with prawns, dips and some crusty bread for a no-fuss dinner.
Marinade for vegetables:
2tablespoonextra virgin olive oil
Sea salt and freshly ground pepper,to taste
For the grill:
Eggplant,cut into rounds
Zucchini,cut into rounds
Sweet red pepper,cut into strips
Corn on the cob,cut into pieces
Red onion,cut into rounds
Shell-on tiger prawns,preferably deveined
Heat resistant oil,for the grill
Homemade herb-yoghurt dressing, hummus, or dips of choice.
In a medium bowl, mix together the olive oil, lemon juice, za’atar, salt and pepper. Add the eggplant, zucchini and red pepper, and set aside.
Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
Start by placing the corn cob on the grill (as it will grill the longest), brush with olive oil and season with salt and pepper. Then add the marinaded vegetables and grill turning occasionally, until lightly charred, about 6 to 10 minutes. Transfer to a platter and work in batches to grill the remaining vegetables.
Place the prawns on the grill and cook turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes.
Arrange on a platter with with the vegetables and choice of dips. Serve and enjoy!
Be sure to read the entire post for tips on cooking times for vegetables and how to serve this vegetable platter.