SAMFA GRILLED VEGETABLE PLATTER

by the South African Mushroom Farmers’ Association

Serves 6

INGREDIENTS

Herb dressing

1 C mixed herbs (basil, coriander and parsley work well)

3 T olive oil

3 T plain yoghurt

3 T lemon juice

1 T honey or maple syrup

2 t Dijon mustard

salt and pepper, to taste

Grilled vegetables

2 large portabello steaks

400 g 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

100 g asparagus spears

6 small courgettes, sliced in half

6 baby eggplants, 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

Herb dressing

1. In a blender, combine all the ingredients.
2. Season to taste with salt and pepper.
3. Thin out with a little cold water if desired.

Grilled vegetables

1. Preheat braai or griddle pan to medium-high heat.
2. One vegetable at a time, toss in a drizzle of olive oil and season with salt and pepper.
3. Grill in batches. Flipping once, until tender and lightly charred.
4. To get really defined grill marks press the vegetables down using a metal spatula as you place them on the griddle pan / braai.
5. Serve the mixed grilled vegetables with a generous drizzle of the herb dressing.