Lachy Strachan’s recipe for a delicious Grilled Grazing Board

Lachy Strachan’s recipe for a delicious Grilled Grazing Board

With the summer BBQ season finally greeting us what better way to celebrate than mixing up the old boring grazing board for your summer entertaining & adding that grilled BBQ element!

By adding a range of deliciously grilled vegetables to your platters you will find the caramelisation from the BBQ adds a flavour you just can’t get without it. Then add some grilled chorizo, soft burrata & some toasted sourdough & you are in for a winner.

Ingredients:

• 2 smoked chorizos, sliced
• Punnet of vined cherry tomatoes
• 1 Red capsicum, sliced into 2cm strips
• 2 Zucchinis, Sliced into discs
• 10 Thin slices of prosciutto
• 10 Asparagus spears
• Small sourdough loaf sliced
• 1 Ball of burrata
• Balsamic glaze for serving
• ½ cup fresh basil to garnish

Herbed Oil:

• 5 Tablespoons olive oil
• 2 Garlic cloves, finely chopped
• 1 Teaspoon oregano leaves
• 1 Teaspoon salt
• 1 Teaspoon black pepper

Instructions:

1. Combine all the herbed oil ingredients in a small bowl. Wrap each of the asparagus spears in the prosciutto. Brush to bread slices, zucchinis, red capsicum & cherry tomatoes with the herbed oil.
2. Preheat BBQ for direct cooking over medium-high heat (220-250c)
3. Add the zucchini, capsicum cherry tomatoes, chorizo slices & the asparagus to the grill & close the lid. Grill over the direct heat for 2-3 minutes or until caramelised. Flip items over & cook for a further 2-3 minutes. Once cooked remove from the BBQ & place aside.
4. Brush the grills clean & toast the bread slices over the direct heat for 2 minutes each side or until the bread has nice grill marks on them. Remove & cut into individual portions.
5. Arrange the ingredients on the platter with the burrata, drizzle with the balsamic glaze over the chorizo & garnish with the fresh basil.
6. Optional add some dips of choice to bring it all together, Enjoy!