Vegetarian Grill Platter with Tzatziki Salad
Grilled baby potatoes, zucchini, and Palermo pepper
You can easily make a vegetarian grill platter right in your own kitchen – no outdoor grill required. And you definitely don’t need to light a fire. The secret is simply a good grill pan. That’s what makes all the difference. Food cooks very differently in a grill pan than in a regular frying pan, so don’t skip this step. Take out your best grill pan, marinate the vegetables, prepare a refreshing tzatziki, and enjoy the indoor grill feeling. Of course, grilling outside is a completely different experience, but with this recipe, you don’t have to give up smoky grill flavors even on rainy days.
Vegetarian Grill Platter with Tzatziki Salad
Grilled baby potatoes, zucchini, and Palermo pepper
Ingredients
For the grilled vegetables
- 1 zucchini
- 1 Palermo sweet pepper (make sure to choose a sweet variety, as it tastes the best)
- 6 baby potatoes
- 1 tablespoon olive oil
- 2 pinches salt
- 1 pinch dried oregano
- 1 sprinkle Greek seasoning salt
- 1 clove garlic or garlic granules
For the tzatziki
- 1 cucumber
- Salt
- Freshly ground black pepper
- Juice of ½ lemon
- 100 g feta cheese
- 125 g kefir
- 125 g creamy plain yogurt
- g 2 cloves garlic
Instructions
- First, prepare the tzatziki, as it tastes even better after chilling in the fridge for a while.
- Wash the cucumber and grate it using the large holes of a box grater. Salt it generously and let it rest for 10 minutes.
- Meanwhile, crumble the feta cheese into a bowl and mash it with a fork. Add the kefir and yogurt. Season with salt, pepper, and lemon juice. Mix until smooth, then stir in the crushed garlic.
- After 10 minutes, the cucumber will release a lot of liquid. Squeeze out as much liquid as possible by hand, then mix the cucumber into the yogurt-feta mixture. Stir thoroughly and refrigerate. It’s best if it chills for at least 1 hour.
- Wash the potatoes (no need to peel them) and place them in a pot. Cover with water, add salt, and cook until tender. Once cooked, let them cool and set aside.
- Trim the ends of the zucchini and wash it thoroughly. Cut it into thick sticks. Place in a bowl and season with salt, oregano, garlic, and Greek seasoning salt. Drizzle with olive oil, mix well, and let marinate for 10-15 minutes.
- Wash the Palermo pepper and cut it into large strips. No seasoning is needed.
- Cut the cooled potatoes in half.
- Once everything is ready, heat up your grill pan. Add a few drops of oil and place the potatoes cut side down into the pan. Grill both sides until golden brown, then remove and cover to keep warm.
- Grill the Palermo pepper as well, pressing it down slightly while cooking. Remove and place next to the covered potatoes.
- Add the marinated zucchini to the grill pan and cook until golden brown.
- To serve, arrange the grilled vegetables on a large platter. Season the potatoes and peppers with a little extra salt. Serve with the tzatziki salad on the side. Enjoy while still warm.
Calories and macros
1 serving
Energy: 440 calories
Protein: 19 grams
Carbohydrates: 56 grams
Fat: 19 grams
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