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.
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).
Related Grill Skills
Direct Heat on a Premium Gas Barbecue
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
Direct Heat on a Weber Q
Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
Related Grill Skills
57cm Kettle Charcoal Barbecue Setup – Direct Cooking
Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C. Once preheated turn the control knob(s) to one notch greater than medium (240°C-260°C).
Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat.
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.
