Grilled Vegetable Platter

Vegetables stick for the same reason fish and meat stick: insufficient heat, insufficient oil on the surface, and moving them before they have formed a sear crust. The solution is the same for all three. First, oil the vegetable itself generously — oil on the food, not just on the grate, ensures even coverage. Second, make sure the grill is fully preheated and the grates are hot (a drop of water should evaporate instantly). Third, do not try to move a vegetable immediately after placing it — let it cook undisturbed until a char crust forms, which naturally releases it from the grate. A vegetable that resists lifting is not yet ready to flip.

The cut determines how much surface area contacts the grill (more surface = more char) and how evenly the vegetable cooks (uniform thickness = even cooking). Eggplant: 1 cm rounds — thin enough to cook through without burning the exterior, thick enough to hold together on the grill. Zucchini: halved lengthwise or 1 cm diagonal planks — lengthwise gives maximum char surface. Bell peppers: quartered — large flat pieces lay flat on the grates. Red onion: 1 cm rounds with a toothpick to hold rings together. Asparagus: whole spears with ends snapped off. Mushrooms: halved if large, whole if small — stem-side down first. Cherry tomatoes: whole or halved, grilled cut-side down.

Yes — this is one of the best features of a grilled vegetable platter. Grilled vegetables improve significantly with 15 to 30 minutes of resting in the dressing, and they are genuinely excellent at room temperature or even slightly warm, unlike most hot dishes that deteriorate once cold. Grill and dress up to 3 hours ahead and leave covered at room temperature. They can be refrigerated for up to 2 days; remove from the refrigerator 30 minutes before serving to come to room temperature, and add fresh herbs immediately before presenting.

Almost any vegetable can be grilled given the right preparation. Corn on the cob: grill in the husk for 15 minutes total, turning occasionally, then peel and serve with herb butter — this is covered in its own recipe. Romaine lettuce: halved lengthwise, brushed with oil, grilled cut-side down for 2 minutes until lightly charred — served with Caesar dressing. Fennel: sliced into 1 cm slabs, grilled 4 minutes per side — excellent with citrus. Broccoli: cut into large florets, tossed in oil, 3 to 4 minutes per side over medium-high heat. Leeks: halved lengthwise, brushed generously with oil, grilled 5 to 6 minutes until tender. Avocado: halved and pitted, grilled cut-side down 3 to 4 minutes, served with lime.

The key principle is acidity: grilled vegetables benefit enormously from an acidic element that lifts and brightens the charred flavour. Classic options in order of intensity: Ladolemono (Greek olive oil and lemon, perhaps with capers and herbs — included in this recipe); Salsa verde (Italian herb sauce — purée of parsley, capers, anchovies, garlic, and olive oil); Balsamic glaze drizzled over the arranged platter; Tahini sauce thinned with lemon juice; Romesco (roasted pepper and almond sauce); Whipped feta (feta blitzed with olive oil and lemon until smooth). For toppings: crumbled feta (included here), toasted pine nuts, pomegranate seeds, or shaved Parmesan all add texture and richness.