Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
10
- 6 cups leftover coarsely chopped vegetables, uncooked
- 1/3 cup Woolworths extra virgin olive oil
- 1 bunch asparagus, trimmed
- 1/2 red onion, thickly sliced
- 1/4 bunch bunch mint, leaves removed
- 1 cup Woolworths Greek-style natural yoghurt
- 1 clove garlic, crushed
Description
Transform your holiday leftovers into a simple, vibrant vegetarian feast with this grilled vegetable platter complemented by a refreshing mint yoghurt dressing.
Instruction tip
Prep tip:For the coarsely chopped vegetables, vegetables with a similar cooking time are ideal such as capsicum, zucchini or eggplant. Use the trimmings that you might have set aside from Christmas lunch or dinner prep such as zucchini ends and capsicum tops.
Method
Step 1 of 4
Preheat a barbecue grill or chargrill pan over medium-high heat. Place chopped vegetables in a bowl with 2 tbs oil. Toss to coat. Cook for 2 minutes each side or until just tender and charred. Transfer to a serving platter.
Step 2 of 4
Reserve 1 tsp remaining oil and set aside. Brush asparagus and onion with remaining oil. Cook on chargrill for 2 minutes each side or until just tender and charred. Transfer to the serving platter.
Step 3 of 4
Finely chop 1 tbs mint. Combine yoghurt, garlic and chopped mint in a small serving bowl. Season. Drizzle with reserved oil.
Step 4 of 4
Scatter remaining mint over grilled vegetables. Serve with mint yoghurt.
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