Vegetable-Forward
Free recipe
Charred Grilled Vegetable Platter
This grilled vegetable platter leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
***** 4.6 · 823 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the grilled vegetable platter warm, with plenty of good bread or a simple salad alongside. This makes about 8 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Members
Bright, herb-forward chickpea curry with Charred Onion that proves vegetable cooking is about restraint, not s...
Vegetable-Forward
Members
A vegetable favorite: bean stew in White Wine, cooked low and slow so every layer of flavor has time to settle...
Vegetable-Forward
Free
This chickpea fritters leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated wit...
Vegetable-Forward
Free
Charred Vegetable Tagine -- the kind of vegetable dish that tastes like it took all day but does not.