Serves 6
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.
This recipe was sponsored by SAMFA.
