Lemon and Herb Braaied Vegetable Platter

Method

Prepare

1. Whisk the olive oil, 2 tbsp lemon juice, crushed garlic, oregano, salt and black pepper together in a small jug.

2. Put all the prepared vegetables in a large bowl or roasting tin, pour over two-thirds of the marinade and toss with your hands until every piece is coated. Leave to stand for 15 minutes and keep the remaining marinade for later.

3. Meanwhile, stir the yoghurt, 1 tbsp lemon juice, grated garlic and mint together, season lightly and chill until needed.

4. Get the coals to medium-hot, so you can hold your hand above the grid for about 5 seconds, or heat a ridged griddle pan over medium-high heat.

Braai

5. Braai the brinjal and onion wedges first, about 4 to 5 minutes a side, until soft with deep grill marks.

6. Add the baby marrow and yellow courgette rounds and the pepper strips, and cook for 3 to 4 minutes a side until tender and charred at the edges.

7. Put the mushrooms and asparagus in a hinged braai grid or grill basket and cook for 6 to 8 minutes, turning once or twice, until the mushrooms are juicy and the asparagus is bright green and just tender.

Serve

8. Arrange the vegetables in groups on a large platter, drizzle with the reserved marinade and scatter with parsley.

9. Serve warm or at room temperature with the lemon wedges and yoghurt dip on the side.