Step 1

Combine the Yoghurt Sauce ingredients in a bowl and mix. Set aside in the fridge until required.

Step 2

Heat the outdoor grill on high (hot plate side). Or a heavy based pan on the stove on high heat.

Step 3

Drizzle olive oil on the hot plate / fry pan.

Step 4

Place vegetables on the grill / fry pan and cook until charred (about 1 1/2 - 2 minutes). Turn over then cook the other side until charred (about 1 1/2 minutes). Don't worry if the vegetables are a bit undercooked, they will continue to cook while resting.

Step 5

Remove from the hot plate / fry pan and place in a bowl. Sprinkle the vegetables in the bowl with a pinch of salt and pepper.

Step 6

Repeat with remaining vegetables, and pile the vegetables on top of each other in the bowl. Don't forget to add a pinch of salt and pepper on each layer of vegetables.

Step 7

Cover and let it cool to room temperature.

Step 8

If you are making this ahead, place the vegetables in the refrigerator until required. Bring to room temperature before serving.

Step 9

To serve, place the vegetables on a platter, drizzle over olive oil (the more generous the better!) then garnish with parsley/coriander leaves and lemon wedges (if using). Place the yoghurt on the side (garnish with a pinch of cumin powder) and serve with flatbread or crusty bread.