SAMFA Grilled Vegetable Platter with Yoghurt & Herb Dressing

Serves 6




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




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.

This recipe was sponsored by SAMFA.


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