Summer Grill Platter

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    Nothing beats the simplicity and deliciousness of a Summer Grill Platter. Grab some pita pockets, a bunch of vege and Anathoth Farm Fruit Chutney and you’re away. 

    Makes 4 pita pockets

    INGREDIENTS

    • 2 pita breads, cut in half
    • 1 zucchini, thickly sliced
    • 1 red capsicum, deseeded and quartered
    • 2 long green peppers, deseeded and quartered
    • 4 portobello mushrooms, cut in half
    • 4 chorizo sausages, halved widthwise
    • Large handful cherry tomatoes, halved
    • ¼ cup Anathoth Farm Fruit Chutney
    • Tzaziki or herbed Greek yoghurt, for drizzling
    • Small bunch parsley

    METHOD

    1. Heat and lightly grease a grill or grill press.
    2. Heat pita breads on grill for 1-2 minutes. Remove and keep warm.
    3. Arrange vegetables and sausages on prepared grill and cook for 10 minutes or until vegetables are softened and grill marks are visible.
    4. Arrange pita halves, grilled vegetables, chorizo, tzatziki or herbed Greek yoghurt and parsley on a serving platter.
    5. Fill each pita pocket with 1 tbsp Anathoth Farm Fruit Chutney. Divide grilled vegetables and chorizo among each, and sprinkle a little torn parsley in each. Serve hot.
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