Grilled Veggie Delight with Creamy Garlic Yogurt

Steps44

1. 1

   Step 1: Ignite all the burners to high heat.

2. 2

   Step 2: Close the lid until the temperature gauge reaches 290°C.

3. 3

   Step 3: Place the whole bulb of garlic on the warming rack.

4. 4

   Step 4: Cook the garlic for 15 minutes, turning regularly.

5. 5

   Step 5: Remove the garlic from the grill.

6. 6

   Step 6: Place the whole eggplant on the grill.

7. 7

   Step 7: Cook the eggplant for 10 minutes, turning regularly, until blackened.

8. 8

   Step 8: Place the cherry tomatoes on the grill.

9. 9

   Step 9: Grill the tomatoes for 3 minutes until blistered.

10. 10

    Step 10: In a small barbecue-safe baking tray, mix honey, red wine vinegar, olive oil, sea salt, and black pepper.

11. 11

    Step 11: Turn off the center burners to create an indirect cooking zone.

12. 12

    Step 12: Place the tray in the middle of the grill.

13. 13

    Step 13: Use tongs to transfer the grilled tomatoes into the tray.

14. 14

    Step 14: Toss the tomatoes into the dressing in the tray.

15. 15

    Step 15: Cook the tomatoes for 10 minutes with the lid down.

16. 16

    Step 16: In a bowl, mix flour and yogurt with a pinch of salt until combined.

17. 17

    Step 17: Knead the dough for a couple of minutes.

18. 18

    Step 18: Leave the dough to rest.

19. 19

    Step 19: Squeeze the soft garlic cloves from their skins into a bowl.

20. 20

    Step 20: Mix the garlic with yogurt and season with salt.

21. 21

    Step 21: Spread the garlic yogurt onto a large platter.

22. 22

    Step 22: Once cool enough to handle, peel off the blackened eggplant skin.

23. 23

    Step 23: Pull apart the soft eggplant flesh into long strips.

24. 24

    Step 24: Season the eggplant with a pinch of salt.

25. 25

    Step 25: Drizzle the eggplant with olive oil.

26. 26

    Step 26: Squeeze half the lemon juice over the eggplant.

27. 27

    Step 27: Pick over a few fresh herbs onto the eggplant.

28. 28

    Step 28: Drizzle tahini over the eggplant and gently toss together.

29. 29

    Step 29: Arrange the eggplant on top of the garlic yogurt.

30. 30

    Step 30: Drizzle extra tahini over the eggplant if desired.

31. 31

    Step 31: Use a fork to gently remove the tomatoes from their vines.

32. 32

    Step 32: Spoon the tomatoes over the eggplant along with the juices from the tray.

33. 33

    Step 33: Turn the middle burners up to high heat.

34. 34

    Step 34: Close the lid until the temperature gauge reaches 290°C.

35. 35

    Step 35: Divide the flatbread dough into two equal pieces.

36. 36

    Step 36: Roll each piece into a rough round just under ½ cm thick.

37. 37

    Step 37: Scatter sesame seeds over the flatbread and press them in.

38. 38

    Step 38: Grill the flatbreads for 4 minutes until crispy on one side and puffed up.

39. 39

    Step 39: Crush the pistachios in a pestle and mortar.

40. 40

    Step 40: Sprinkle crushed pistachios over the vegetables.

41. 41

    Step 41: Cut the pomegranate in half.

42. 42

    Step 42: Bash the pomegranate halves so the seeds tumble out on top.

43. 43

    Step 43: Pick over the remaining herbs for garnish.

44. 44

    Step 44: Serve the dish with warm sesame flatbreads for scooping.