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Power Of Pink – Grilled Vegetable Platter

It’s that time of the year again! The Power of Pink campaign is back. We’re enjoying the mushrooms from our pink punnets with this grilled vegetable platter.

The South African Mushroom Farmers’ Association and Reach for Recovery once again bring you The Power of Pink Campaign. Pink punnets of mushrooms are back in Pick ‘n Pay stores, with R1 from every punnet sold going towards Reach for Recovery’s Ditto Project.

R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to R4R’s Ditto Project.  The sole objective of this very special project is to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life-altering and heartbreaking reality of a mastectomy.

Women who eat just 10g of mushrooms every day seem to halve their risk of breast cancer. Convinced? Great! Then head to Pick n Pay and purchase your pink punnet of mushrooms this October.

Grilled Vegetable Platter With Yoghurt And Her Dressing

Grilled Vegetable Platter

Grilled Vegetable Platter With Yoghurt And Herb Dressing

Course Lunch, Main Course, Salad
Servings 6 servings

Ingredients
  

For the herb dressing

  • 1 cup mixed herbs basil, coriander & parsley are a great combination
  • 3 tbsp olive oil
  • 3 tbsp plain yoghurt
  • 3 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 2 tsp Dijon mustard
  • salt and pepper to taste

For the grilled vegetables

  • 2 large portabello mushroom steaks
  • 400 g portabellini mushrooms sliced in half
  • 1 red onion sliced into thick rounds
  • 2 pearl onions sliced in half
  • 1 head romaine/cos lettuce sliced in half
  • 100 g asparagus spears
  • 6 small courgettes sliced in half lengthways
  • 6 baby eggplant sliced in half lengthways
  • 6 patty pans sliced in half
  • olive oil
  • salt and pepper to taste
  • micro herbs and crunchy dress radish for serving

Instructions
 

For the dressing

  • Combine all the ingredients in a blender.
  • Season with salt and pepper to taste.
  • Thin out with a little cold water if desired.

For the vegetables

  • Preheat the braai or griddle pan to medium-high heat.
  • One vegetable at a time, toss in a drizzle of olive oil and season with salt and pepper.
  • Grill in batches, flipping once, until tender and lightly charred.
  • To get really defined grill marks press the vegetables down using a metal spatula as you place them on the griddle pan or braai.
  • Serve the mixed grilled vegetables with a generous drizzle of the herb dressing.
Keyword grilled vegetable, mushroom

How Can YOU Support The Power Of Pink Campaign?

Head to your local Pick ‘n Pay store and buy your pink punnet of mushrooms.

Not sure what to do with them? Easy! Head over to my RECIPE section for dozens of healthy mushroom recipes. And follow along in October as I share more Power of Pink mushroom recipes.

Happy cooking!

Candice

 

 

DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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