INGREDIENTS:
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
METHOD:
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.
Categories: Grilled Vegetable Platter with Yoghurt & Herb Dressing
