GRILLED VEGETABLE PLATER
Serves 6, Ready in 30 Minutes
So many meals call for a beautiful veggie platter, whether it’s a winter roast with a twist or a summer BBQ!
This is the platter I serve up alongside fish or grilled meats. It’s so simple, you can really add it into loads of dinners!
I like to do a combination of roasting and using a cast iron grill pan if I’m making this inside (which is what this recipe os for) but if you can, get all of this on the BBQ to try it at its best!
Ingredients
3x White pointed peppers, left whole
3x Thin green/ yellow peppers like banana peppers (you can get spicy or mild ones to your taste) left whole
1x Red bell pepper, quartered
1x Green bell pepper, quartered
1x Courgette, cut into strips
250g Cherry tomatoes, arranged on 4x skewers
2-3 Heritage tomatoes, thickly sliced (I like the really dark red/ black ones for this)
Olive oil
Salt & Pepper
To Serve:
Lemon wedges
Black olives
Rosemary sprigs
Method
1. Heat the oven to 220 degrees (200 degrees fan)
2. Place all of the peppers in a roasting dish (don’t overlap them) drizzle generously with olive oil and season with salt and pepper.
3. Roast in the oven for 30 minutes or until they are evenly roasted and charred a little. Twist them as they are cooking if you need.
4. At the same time, in a separate dish, roast the tomato skewers for 30 minutes or until fully roasted and lightly charred.
5. In a grill pan, grill the courgette until cooked on both sides of the slices. This will take around 5 minutes or so. Remove once cooked.
6. Lastly, grill the tomato slices on the grill pan for 5 minutes or so.
7. Assemble the platter with the grilled/ roasted veggies, adding some black olives, rosemary sprigs and lemon wedges to garnish.