Grilled Grazing Platter

Name: Grilled Grazing Platter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: VEGGIES
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; 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

CategoryCharcoal, Electric, Gas, Weber Q, Wood PelletCuisineVEGGIESDifficultyBeginner

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

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.

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

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

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.

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

Ingredients