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Grilled Vegetable Platter with Yoghurt & Herb Dressing

Updated: Jun 5, 2023

Did you know mushrooms help prevent cancer in males and females if included in our daily diets? October is the South African Mushroom Farmers' Association's yearly Power of Pink campaign. Throughout October they encourage consumers to go into any Pick n Pay nationwide and buy the pink punnet of mushrooms so that they can donate R1 of every punnet sold to those who need help. So here's a delicious mushroom recipe to inspire you to go out and grab a pink punnet.

Serves 6


Herb dressing

1 cup mixed herbs (basil, coriander & parsley work well)

3 Tbsp olive oil

3 Tbsp plain yoghurt

3 Tbsp lemon juice

1 Tbsp honey or maple syrup

2 tsp Dijon mustard

Salt and pepper, to taste

Grilled vegetables

2 large portabello steaks

400g portabellini mushrooms, sliced in half

1 red onion, sliced into thick rounds

2 pearl onions, sliced in half

1 head of romaine / cos lettuce, sliced in half

100g / 1 bunch asparagus spears

6 small courgettes, sliced in half

6 baby eggplant, sliced in half

6 patty pans, sliced in half

Olive oil

Salt and pepper, to taste

Micro herbs and crunchy fresh radish, for serving


For the dressing

In a blender, combine all the ingredients.

Season to taste with salt and pepper.

Thin out with a little cold water if desired.

For the vegetables

Preheat braai or griddle pan to medium-high heat.

One vegetable at a time, toss in a drizzle of olive oil and season with salt and pepper.

Grill in batches. Flipping once, until tender and lightly charred.

To get really defined grill marks press the vegetables down using a metal spatula as you place them on the griddle pan / braai.

Serve the mixed grilled vegetables with a generous drizzle of the herb dressing

Recipe courtesy of The South African Mushroom Farmers' Association


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