Ingredients
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For the Spice Mix:
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2 teaspoons paprika
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/2 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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For the Vegetable Platter:
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2 large eggplants, sliced into rounds
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2 large zucchinis, sliced lengthwise
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2 red bell peppers, cut into large pieces
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2 yellow bell peppers, cut into large pieces
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2 red onions, cut into thick rings
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1 Cherry tomatoes on the vine
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1 Olive oil, for brushing
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For the Sauce:
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1 cup plain vegan yogurt
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2 cloves garlic, minced
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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1 Salt and black pepper to taste
Directions
Arrange the grilled vegetables on a platter, drizzle with the sauce, and serve with cherry tomatoes on the vine. Enjoy your Vegan Ethiopian-Inspired Grilled Vegetable Platter!
Serve this grilled vegetable platter with injera or flatbread for an authentic Ethiopian experience. Adjust the level of cayenne pepper in the spice mix to control the heat to your liking.
Steps
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1
Done
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In a small bowl, combine all the spice mix ingredients. Set aside. |
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2
Done
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Preheat your grill to medium-high heat. |
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3
Done
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Brush the eggplant slices, zucchini, bell peppers, and red onions with olive oil and sprinkle with the prepared spice mix. Ensure they are evenly coated. |
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4
Done
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Grill the vegetables on each side until they have grill marks and are tender, about 3-5 minutes per side, depending on the thickness of the vegetables. Remove from the grill as they finish cooking and set aside. |
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5
Done
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In a separate bowl, mix together the vegan yogurt, minced garlic, lemon juice, ground cumin, salt, and black pepper to make the sauce. |
