Grilled Vegetable Platter with Salsa Verde

Name: Grilled Vegetable Platter with Salsa Verde
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 eggplants, in 1.5 cm (⅝ in) rounds or lengthwise slices; 2 zucchini, in 1 cm (½ in) lengthwise slices; 3 peppers, red and yellow, quartered and seeded; 2 red onions, in 1.5 cm rounds, held with toothpicks; 1 bunch asparagus or scallions, trimmed; 2 corn cobs, optional, halved; 100 ml (⅓ cup + 1 tbsp) olive oil; 8 g (1⅓ tsp) fine sea salt; black pepper; 150 ml (⅔ cup) Salsa Verde; 150 g (5 oz) burrata or feta, optional

Smoky, sweet vegetables dressed while warm with a sharp herb sauce

Serves: 6
Hands-on: 35 min
Total: 45 min
Level: Easy

A big platter of grilled vegetables earns its place on any barbecue table. Each vegetable is cut to cook in a similar time, grilled over direct heat until tender and charred, and dressed while still hot, so it soaks up the salsa verde.

Ingredients

2eggplantsin 1.5 cm (⅝ in) rounds or lengthwise slices
2zucchiniin 1 cm (½ in) lengthwise slices
3peppersred and yellow, quartered and seeded
2red onionsin 1.5 cm rounds, held with toothpicks
1 bunchasparagus or scallionstrimmed
2corn cobsoptional, halved
100 mlolive oil (⅓ cup + 1 tbsp)
8 gfine sea salt (1⅓ tsp)
black pepper
150 mlSalsa Verde (⅔ cup)
150 gburrata or feta (5 oz)optional

Diet: Gluten-free
Allergens: milk, fish, mustard, sulphites
Origin: Mediterranean
Season: Summer

Method

Set up the grill for direct medium-high heat (about 220°C, 425°F under the lid). Clean and oil the grate.
Brush all the vegetables on both sides with oil and season with salt and pepper.
Grill in batches, lid closed where possible, turning once, until tender and well marked: peppers 8–10 minutes (skin-side first), onions and eggplant 8–10 minutes, zucchini 5–6 minutes, asparagus 4–5 minutes, corn 10–12 minutes. Eggplant should be soft right through. 30 min
As each batch comes off, lay it on a large platter and spoon over a little salsa verde.
Finish with the remaining salsa verde and the burrata or feta torn over, if using. Serve warm or at room temperature.

Why it works

Grilled vegetables lose water and their sugars concentrate and caramelize, giving deep sweet-smoky flavor. Warm vegetables absorb dressings much better than cold ones, so dressing them straight off the grill seasons them all the way through.

Common mistakes

Thin slices of eggplant: they burn before softening. Keep them at least 1.5 cm thick.
Too little oil: vegetables stick and dry. Brush both sides.

Variations

With halloumi: Grill 250 g sliced halloumi for 2 minutes per side and add to the platter.
Romesco: Serve with romesco or Muhammara instead of salsa verde.

Make ahead and storage

Grill up to 4 hours ahead and keep at room temperature; leftovers keep 3 days and are good in sandwiches.

Notes

Grill-pan/oven fallback: cook in batches on a hot ridged grill pan, or roast the oiled vegetables on two sheet pans at 230°C (450°F) for 20–30 minutes, turning once. Salsa verde contains anchovies and capers in many versions; check Salsa Verde. Without cheese the platter is vegan if your salsa verde has no anchovy.