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Grilled Grazing Platter

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Barbecue Time

    10 min.

Ingredients
Instructions

the Ingredients

Grilled Grazing Platter
  • 10 asparagus spears
  • 10 thin slices prosciutto
  • 300 grams small sourdough loaf, sliced
  • 2 zucchinis, sliced lengthwise into 5mm slices
  • 1 red capsicum, sliced into 2cm strips
  • 200 grams punnet cherry tomatoes on the vine
  • 2 smoked chorizos, sliced
  • 1 x 150g burrata, or fresh buffalo mozzarella
  • Balsamic glaze, to serve
  • ½ cup loosely packed fresh basil, to garnish

Garlic & Herb Oil:

  • 4 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon sea salt
  • ½ freshly ground black pepper

Instructions

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).
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
  • 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.

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