Vegetable-Forward
Free recipe
Grilled Vegetable Platter with Preserved Lemon
Simple Grilled Vegetable Platter, the way the vegetable coast does it, with Preserved Lemon -- generous, unfussy, and made for sharing.
***** 4.6 · 949 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Preserved Lemon: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the grilled vegetable platter warm, with plenty of good bread or a simple salad alongside. This makes about 4 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Free
Simple Mushroom Ragu with Tomato and Basil -- the kind of vegetable dish that tastes like it took all day but...
Vegetable-Forward
Free
Pan-Seared Chickpea Curry and Grilled Lemon -- the kind of vegetable dish that tastes like it took all day but...
Vegetable-Forward
Members
Comfort with a vegetable soul: spinach pie with Yogurt and Sumac, built on caramelized aromatics and a slow, s...
Vegetable-Forward
Members
Simple Eggplant Rollatini with Feta and Dill -- the kind of vegetable dish that tastes like it took all day bu...