Grazing Platter + Grilled Vegetable Dips
Depending on the number of guests and/or grazing time, make this platter as overflowing as required. I like to highlight local products – such as cheeses, charcuterie and breads – while filling in the gaps with seasonal produce for colour and freshness. The flavoursome grilled vegetable dips are easy to prepare, making the most of the summer barbecue. The zucchini dip, in particular, is one I plan to make often. It is nicely smokey from the barbecue time - even my zucchini-shy children loved it.
Ingredients
Zucchini, mint & chevre dip
- 2 medium-sized zucchini, sliced in half lengthways
- Olive oil for brushing
- 100 g chevre – soft goat cheese or feta cheese
- Small handful of mint, chopped
- 1 garlic clove, roughly chopped
- 1 tbsp olive oil
- Squeeze of lemon juice
- Cracked pepper
Red capsicum & cashew dip
- 2 red capsicums, halved and stalk/seeds removed
- Olive oil for brushing
- ½ cup roasted cashews
- 1 tbsp balsamic vinegar
- 4-5 tbsp olive oil
- Salt and pepper to season
- Grazing platter ingredients
- Selection of cheeses
- Sliced salami
- Crackers and/or sourdough bread
- Cherry tomatoes, carrot sticks and radish halves
- Nuts – walnuts, almonds, hazelnuts
- Berries and stone fruit
Instructions
- Make the dips. Grill the vegetables ahead of time when the barbecue is in use (or use a grill pan on the stovetop). Brush the zucchini and capsicums with oil and cook on a hot barbecue grill plate, turning regularly until tender and moderately charred, about 15 minutes. Cool on a plate, then chill until ready to prepare the dips.
- Zucchini dip: Roughly chop the grilled zucchini and place into a food processor with the chevre or feta, mint, garlic, olive oil and lemon juice. Blend for 1 minute to combine, then check seasoning adding cracked pepper to taste.
- Red capsicum dip: Peel away the grilled capsicum skin as much as possible and discard/compost. Roughly chop and place in a food processor with the cashews and vinegar. Blend into a rough paste. With the engine running, drizzle in the olive oil until combined. Season to taste.
- Scoop the dips into small serving bowls. Cover and chill for up to 2 days until ready to serve.
- Prepare the grazing platter. Using a large board or platter, place the dips on either side then arrange the different platter ingredients around. Fill in any gaps with sliced vegetables, berries and nuts. Serve with bubbly drinks to toast the summer season.