If you’re craving something vibrant, healthy, and bursting with flavor, the Grilled Vegetables Platter with Yogurt-Cumin Sauce Recipe is an absolute must-try. This dish is a stunning collection of smoky, succulent grilled veggies paired with a creamy, tangy yogurt sauce spiced with earthy cumin. It’s perfect for sharing as a starter or serving alongside your favorite mains. The harmony between charred vegetables and the cool, aromatic sauce is truly a plate of sunshine that everyone will rave about.
Ingredients You’ll Need
Making this platter is refreshingly straightforward, relying on fresh vegetables and a simple, flavorful sauce. Each ingredient brings its own magic—color, texture, or depth—ensuring every bite is a delight.
- Red capsicum: Adds vibrant color and sweet, smoky flavor when grilled.
- Red onion: Brings a caramelized edge and mild sharpness after grilling.
- Eggplant: Offers creamy, tender flesh that soaks up smoky char beautifully.
- Zucchinis: Their light texture and mild taste make the platter wonderfully balanced.
- Squash: Adds subtle sweetness and a lovely, soft bite.
- Olive oil: Essential for grilling and drizzling, enhancing flavor and preventing sticking.
- Salt and pepper: Simple seasoning that brings out the vegetables’ natural flavors.
- Parsley or coriander leaves: Fresh herbs for a lively, herbaceous garnish.
- Lemon wedges: Provide brightness and a zesty contrast to the grilled veggies.
- Greek yogurt: The creamy base for the cooling cumin sauce.
- Garlic clove: Adds a subtle punch of flavor to the sauce.
- Cumin powder: The star spice in the sauce and garnish, adding earthy warmth.
- Lemon juice: A squeeze for the sauce to bring refreshing acidity.
How to Make Grilled Vegetables Platter with Yogurt-Cumin Sauce Recipe
Step 1: Prepare the Yogurt-Cumin Sauce
Begin by combining Greek yogurt, crushed garlic, cumin powder, lemon juice, salt, and pepper in a bowl. Whisk everything together until smooth and creamy, then let it rest in the fridge. This chilling step helps the flavors meld and keeps the sauce delightfully cool when served.
Step 2: Heat the Grill or Pan
Whether you’re firing up an outdoor grill or using a heavy-based pan on the stove, get it nice and hot. Using a high heat ensures those iconic grill marks and smoky char that make the vegetables pop with flavor.
Step 3: Oil the Cooking Surface
Drizzle a little olive oil onto the hot grill or pan. This not only prevents sticking but also helps the vegetables develop that irresistible caramelized exterior.
Step 4: Grill the Vegetables
Place the sliced capsicum, onion wedges, eggplant, zucchinis, and squash on the hot surface. Grill each side for about 1 1/2 to 2 minutes, aiming for a nice char. The vegetables don’t need to be fully cooked through as they will gently finish cooking while resting.
Step 5: Season and Layer the Vegetables
Once grilled, transfer the vegetables to a bowl and sprinkle salt and pepper. Repeat the grilling and seasoning for all veggies, stacking them layer by layer and seasoning each. This layering season technique builds depth and ensures every bite is perfectly balanced.
Step 6: Let the Vegetables Cool
Cover the bowl and let everything cool down to room temperature. This step encourages the smoky flavors to settle and mingle perfectly.
Step 7: Chill If Preparing Ahead
If you’re prepping early, place the covered bowl in the fridge and chill. Just remember to bring the vegetables back to room temperature before serving to enjoy their full flavor and texture.
Step 8: Assemble the Platter
Lay the grilled vegetables out on a serving platter, drizzle generously with olive oil, and garnish with fresh parsley or coriander and lemon wedges. Spoon the yogurt-cumin sauce into a small bowl, sprinkle a pinch of cumin on top, and set it alongside the platter for dipping.
How to Serve Grilled Vegetables Platter with Yogurt-Cumin Sauce Recipe
Garnishes
Fresh herbs like parsley or coriander add a vibrant green pop and herbaceous freshness that contrast beautifully with the smoky, earthy vegetables. Lemon wedges bring a bright acidity inviting guests to customize their flavors to taste.
Side Dishes
This grilled vegetables platter shines alongside warm crusty bread or soft flatbreads. The breads help scoop up that luscious yogurt-cumin sauce and soft veggies, turning the dish into a wholesome, shareable feast. You can also serve it with grilled meats or grain bowls for a more substantial meal.
Creative Ways to Present
Try layering the grilled vegetables in a shallow, colorful ceramic dish to showcase their charred edges and natural hues. For a festive touch, scatter toasted seeds like pumpkin or sesame on top, or drizzle a swirl of flavored olive oil. Serving the yogurt-cumin sauce in little dipping bowls allows guests to control how much they add, making this dish wonderfully interactive.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled vegetables in an airtight container and refrigerate for up to 3 days. The veggies hold their flavor well but are best enjoyed within a couple of days to keep their texture lively.
Freezing
While the grilled vegetables can technically be frozen, their texture suffers after thawing, becoming mushy. It’s best to avoid freezing for optimal enjoyment. The yogurt-cumin sauce should also be kept fresh in the fridge and is not recommended for freezing due to separation.
Reheating
To gently reheat leftovers, warm them on a grill pan or in a regular pan over medium heat just until heated through. Avoid microwaving as it can cause the vegetables to become watery. Remember to bring the yogurt-cumin sauce to room temperature before serving or stir it well if chilled.
FAQs
Can I use other vegetables for this platter?
Absolutely! Feel free to swap in bell peppers of different colors, mushrooms, asparagus, or even cherry tomatoes. The key is to slice the vegetables evenly so they grill uniformly and highlight that smoky flavor.
Is the yogurt-cumin sauce spicy?
No, it’s not spicy hot—it has a gentle warmth from the cumin that pairs beautifully with the cooling nature of the Greek yogurt. If you prefer a bit of heat, you can add a pinch of chili flakes to the sauce.
Can I make this dish vegan?
Yes! Simply substitute the Greek yogurt with a plant-based yogurt alternative that’s thick and creamy. Make sure it’s unsweetened to keep the flavors balanced.
How long can I marinate the vegetables?
This recipe doesn’t call for marinating, but if you like, you can brush the veggies with olive oil, salt, and pepper an hour before grilling to enhance flavor. Just don’t marinate too long or the vegetables may become soggy.
What’s the best way to grill vegetables without a grill?
A heavy-based frying pan or grill pan works wonderfully on the stove. Make sure it’s hot enough to get a good sear and char quickly without overcooking the vegetables, preserving their vibrant textures.
Final Thoughts
This Grilled Vegetables Platter with Yogurt-Cumin Sauce Recipe is such a joy to make and share. Its delightful flavors, ease of preparation, and beautiful presentation make it a winner for weeknight dinners or entertaining guests. I hope you enjoy bringing this vibrant, smoky, and creamy dish to your table as much as I do!
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Grilled Vegetables Platter with Yogurt-Cumin Sauce Recipe
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 4 servings (as starter or side)
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy grilled vegetables platter featuring a colorful array of bell pepper, red onion, eggplant, zucchini, and squash charred to perfection. Accompanied by a spiced Greek yoghurt sauce, this dish makes an excellent starter or side, bursting with smoky flavors and fresh garnishes.
Ingredients
Vegetables
- 1 red capsicum (bell pepper), cut into slices
- 1 red onion, peeled and cut into 12 wedges
- 1 large eggplant, sliced vertically into 1/2 cm (1/5″) slices
- 3 zucchinis, sliced vertically into thin slices
- 3 squash, sliced into thin slices
Seasoning & Garnish
- Olive oil, for drizzling and cooking
- Salt, to taste
- Pepper, to taste
- Parsley or coriander leaves, for garnish
- Lemon wedges, for garnish
Yoghurt Sauce
- 1/2 cup Greek yoghurt
- 1/2 garlic clove, crushed
- 1/2 tsp cumin powder
- Squeeze of lemon juice
- Salt and pepper, to taste
- Extra pinch of cumin powder, for garnish
Instructions
- Prepare Yoghurt Sauce: In a bowl, combine Greek yoghurt, crushed garlic, cumin powder, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
- Heat Grill or Pan: Preheat your outdoor grill on high or a heavy-based pan on the stovetop over high heat.
- Oil the Cooking Surface: Drizzle olive oil onto the hot grill or pan to prevent sticking and aid charring.
- Grill Vegetables: Arrange vegetables on the hot surface and cook for about 1.5 to 2 minutes until charred on one side. Flip and cook the other side for another 1.5 minutes. Vegetables may still be a bit undercooked at this stage – they will finish cooking while resting.
- Season Cooked Vegetables: Remove the vegetables and place them in a bowl. Sprinkle with salt and pepper to taste.
- Repeat and Layer: Continue grilling remaining vegetables and layering them in the bowl, seasoning each layer with salt and pepper.
- Rest Vegetables: Cover the bowl and let the vegetables cool to room temperature to develop flavor and texture.
- Optional Chilling: If preparing ahead, refrigerate the vegetables once cooled and remove from the fridge before serving to bring them back to room temperature.
- Serve: Transfer the grilled vegetables to a serving platter. Drizzle generously with olive oil, garnish with parsley or coriander leaves and lemon wedges. Serve alongside the cumin-garnished yoghurt sauce, ideally with flatbread or crusty bread.
Notes
- Use a heavy-based pan if an outdoor grill is unavailable; stovetop cooking works equally well.
- Vegetables should remain slightly undercooked after grilling since they will continue to soften while resting.
- Generous olive oil drizzling at the end enhances the flavor and mouthfeel.
- This dish can be prepared ahead and stored chilled, just bring it back to room temperature before serving.
- Pair with flatbread or crusty bread to complete the dish.
