Grilled Grazing Platter

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

Add a delicious range of grilled vegetables to your grazing platters, the caramelisation from the barbecue adds a wonderful flavour and sweetness. The addition of grilled chorizo, soft burrata and toasted garlic sourdough completes this platter- fit for any gathering.

 10 asparagus spears
 10 thin slices prosciutto
 300 g grams small sourdough loaf, sliced
 2 zucchinis, sliced lengthwise into 5mm slices
 1 red capsicum, sliced into 2cm strips
 200 g grams punnet cherry tomatoes on the vine
 2 smoked chorizos, sliced
 1 g burrata, or fresh buffalo mozzarella
 Balsamic glaze, to serve
 ½ cup cup loosely packed fresh basil, to garnish
GARLIC & HERB OIL:
 4 tbsp tablespoons olive oil
 1 garlic clove, finely chopped
 1 tsp teaspoon dried oregano leaves
 1 tsp teaspoon sea salt
 ½ fl oz freshly ground black pepper
1

In a small bowl, combine the garlic and herb oil ingredients. Trim the dry stalk ends off the asparagus. Wrap each asparagus spear with a slice of prosciutto. Using a basting brush, brush the slices of bread, zucchini slices, red capsicum strips and cherry tomatoes with the garlic and herb oil.

2

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

3

Brush the cooking grill clean. Add the zucchini, capsicum, cherry tomatoes, chorizo slices and asparagus to the barbecue. Close the lid and grill over direct medium-high heat for 2 to 3 minutes or until caramelised. Flip all ingredients and continue cooking for a further 2 to 3 minutes or until cooked to your liking. Once cooked, remove from the barbecue and set aside

4

Brush the cooking grill clean and toast the slices of bread over direct medium-high heat for 2 minutes on each side or until the bread has nice grill marks. Remove from the barbecue and cut into individual portions.

5

Arrange all the grilled ingredients on a platter with the burrata, drizzle the balsamic glaze over the chorizo and garnish with fresh basil.

Ingredients

 10 asparagus spears
 10 thin slices prosciutto
 300 g grams small sourdough loaf, sliced
 2 zucchinis, sliced lengthwise into 5mm slices
 1 red capsicum, sliced into 2cm strips
 200 g grams punnet cherry tomatoes on the vine
 2 smoked chorizos, sliced
 1 g burrata, or fresh buffalo mozzarella
 Balsamic glaze, to serve
 ½ cup cup loosely packed fresh basil, to garnish
GARLIC & HERB OIL:
 4 tbsp tablespoons olive oil
 1 garlic clove, finely chopped
 1 tsp teaspoon dried oregano leaves
 1 tsp teaspoon sea salt
 ½ fl oz freshly ground black pepper

Directions

1

In a small bowl, combine the garlic and herb oil ingredients. Trim the dry stalk ends off the asparagus. Wrap each asparagus spear with a slice of prosciutto. Using a basting brush, brush the slices of bread, zucchini slices, red capsicum strips and cherry tomatoes with the garlic and herb oil.

2

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

3

Brush the cooking grill clean. Add the zucchini, capsicum, cherry tomatoes, chorizo slices and asparagus to the barbecue. Close the lid and grill over direct medium-high heat for 2 to 3 minutes or until caramelised. Flip all ingredients and continue cooking for a further 2 to 3 minutes or until cooked to your liking. Once cooked, remove from the barbecue and set aside

4

Brush the cooking grill clean and toast the slices of bread over direct medium-high heat for 2 minutes on each side or until the bread has nice grill marks. Remove from the barbecue and cut into individual portions.

5

Arrange all the grilled ingredients on a platter with the burrata, drizzle the balsamic glaze over the chorizo and garnish with fresh basil.

Grilled Grazing Platter
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