Ingredients

The following ingredients have 4 Servings
  • 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)
  • Olive oil
  • Salt
  • Pepper
  • Parsley or coriander leaves and lemon wedges (, for garnish)
  • 1/2 cup Greek yoghurt
  • 1/2 garlic clove (, crushed)
  • 1/2 tsp cumin powder
  • Squeeze of lemon juice
  • Salt and pepper
  • Extra pinch of cumin (, for garnish)

Instruction

  • Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.
  • Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.
  • Drizzle olive oil on the hot plate / fry pan.
  • Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.
  • Remove from the hot plate / fry pan and place in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.
  • Repeat with remaining vegetables, and pile the vegetables on top of each other in the bowl. Don't forget to add a pinch of salt and pepper on each layer of vegetables.
  • Cover and let it cool to room temperature.
  • If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.
  • To serve, place the vegetables on a platter, drizzle over olive oil (the more generous the better!) then garnish with parsley/coriander leaves and lemon wedges (if using). Place the yoghurt on the side (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.