Turkish Grilled Vegetables
Turkish Grilled Vegetables
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.
Servings
6
Prep time
Cook time
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.
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