Grilled Vegetable Platter
This grilled vegetable platter features Berbere-spiced veggies with a creamy yogurt sauce. A colorful, healthy side for any season or gathering.
Equipment
- 1 charcoal or gas grill, cast iron griddle or skillet
Ingredients
- 1 bunch hakurei turnips
- 1 bunch baby carrots
- 1 bunch radishes
- 1/2 pound mushrooms such as lion's mane or oyster mushrooms
- 1 pint fingerling potatoes sweet potatoes or yukon golds
- 2 each whole onions pick your favorite, I love Vidalias
- 1 tablespoon Berbere spice
- sea salt to taste to taste
- freshly cracked black pepper to taste to taste
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh herbs such as cilantro, parsley, dill, mint or carrot top leaves
- 1 cup yogurt sauce
Instructions
- Preheat a clean charcoal grill to 450˚.
- Prepare your vegetables. Remove the tops from the turnips, carrots and radishes and cut them in half lengthwise. Remove the root from the mushrooms and cut them into chunks about one and a half inches thick. Cut the potatoes in half and cut the onions into one and a half inch slices.
- Working in batches, add the vegetables to the grill and season with Berbere spice, sea salt and freshly cracked black pepper to taste.
- Flip the veggies after 4 to 5 minutes. Re-season the veggies and cook until tender and slightly charred, about 10 to 15 minutes total per batch. The vegetables will easily release from the grill grates once they are ready to be flipped over.
- Transfer the vegetables to a platter and drizzle the olive oil on top and garnish with the fresh herbs. Serve with the yogurt sauce on the side.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.