Turkish Grilled Vegetables

Turkish Grilled Vegetables

By: Harry Lancaster

Inspired by Turkish meze platters, these
smoky, spiced vegetables are perfect
alongside grilled meats, flatbreads, or
dips like hummus and baba ganoush.
The recipe works beautifully on the
barbecue for deep char and flavour, but
you can also roast them in a hot oven.

Recipe

Vegan, Gluten-Free

Ingredients

• 1 medium eggplant, sliced into 2-3cm cubes
• 2 capsicums, diced into 3cm pieces
• 1 red onion, quartered
• 2 zucchini, sliced into 2cm thick rounds
• 125mL olive oil
• 1 tsp salt
• 1⁄2 tsp black pepper
• 1⁄2 tsp cumin
• 1⁄2 tsp paprika
• 1⁄2 tsp sumac
• 1 bay leaf, crushed
• Extra olive oil, to serve

Method

• Preheat the barbecue to medium–high, or
  the oven to 230°C (fan 210°C) and line
  a large baking tray with baking paper.
• Place all vegetables in a large bowl. Add
  olive oil, salt, pepper, bay leaf and all spices.
  Toss well to coat evenly.
• Grill the vegetables in batches or grouped by
  type (eggplant, capsicum, zucchini, onion)
  for 8–12 mins, turning occasionally, until
  nicely charred and tender.
• If roasting, spread the vegetables in
  a single layer on the tray and cook for
  25–30 mins, turning halfway, until golden
  and caramelised.
• Once charred and/or caramelised and
  tender, remove to a serving dish and drizzle
  with a little more olive oil just before serving.