Grilled vegetable platter

Overview

Who said barbecue season couldn’t be complete without vegetables?

Tags

• dessert
• oven dishes
• children
• dinner with friends
• dinner
• cherry tomatoes
• eggplant
• garlic cloves
• olive oil
• rosemary
• serve with yogurt dip
• thyme
• zucchini
• bell pepper
• cracked pepper
• salt
• sweet corn

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Cut off both hard ends of the corn, cut into edible sizes, boil in boiling water with a little salt for 15-20 minutes, remove and set aside;

   

3. 3 Remove the stems of the bell pepper, take out the pepper seeds and shape them into a bowl. Wash the small tomatoes and cut them in half. Wash the zucchini and eggplant and cut into thick slices and set aside;

   

4. 4 Stuff the bell pepper with thyme, rosemary, and crushed garlic, season with salt and pepper, and drizzle a little olive oil on top;

   

5. 5 Put the zucchini slices, eggplant slices, and tomatoes into a large bowl, add olive oil, roughly chopped thyme, rosemary, garlic, and season with salt and pepper to marinate;

   

6. 6 Preheat the oven to 160 degrees, put the pickled vegetables, bell peppers and corn into the oven and bake for 12-18 minutes on high and low heat. After taking it out of the oven, sprinkle with some salt and pepper and serve with yogurt dipping sauce. Enjoy.