Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
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.
10 asparagus spears
10 thin slices prosciutto
300ggrams small sourdough loaf, sliced
2 zucchinis, sliced lengthwise into 5mm slices
1 red capsicum, sliced into 2cm strips
200ggrams punnet cherry tomatoes on the vine
2 smoked chorizos, sliced
1g burrata, or fresh buffalo mozzarella
Balsamic glaze, to serve
½cupcup loosely packed fresh basil, to garnish
GARLIC & HERB OIL:
4tbsp tablespoons olive oil
1 garlic clove, finely chopped
1tspteaspoon dried oregano leaves
1tsp teaspoon sea salt
½fl ozfreshly ground black pepper
1
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.
2
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
3
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
4
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.
5
Arrange all the grilled ingredients on a platter with the burrata, drizzle the balsamic glaze over the chorizo and garnish with fresh basil.
