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grillezett új burgonya, cukkini és palermo paprika

Vegetarian Grill Platter with Tzatziki Salad

Grilled baby potatoes, zucchini, and Palermo pepper
Author: Rita Földi
Total time:1 hour
Course: Lunch
Cuisine: Mediterranean
Type: gluten free, vegetarian
Servings: 2 servings
Calories: 440kcal
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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