BBQ’d Vegetables with Peppery Dressing

BBQ'd Vegetables with Peppery Dressing

Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.

This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.

This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!

Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.

Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.

BBQ'd Vegetables with Peppery Dressing

BBQ’d Vegetables with Peppery Dressing

use what you have on hand, and make it seasonal – for example, any of these

2 green and 2 yellow or white zucchini (small – med), or 4 green, cut lengthwise and then into 0.5cm slices
4 finger eggplants, cut lengthwise and then into 0.5cm slices (or cut larger eggplants into 4 then slice)
2 medium red capsicums and 1 medium yellow capsicum, or 3 red peppers, quartered and seeds and membrane removed
1 medium green capsicum, quartered and seeds and membrane removed
250g flat mushrooms, stems removed and halved
1 lemon in 8 quarters
1 small sweet potato, sliced
garlic cloves, unpeeled
green beans or snake beans, topped and tailed and cut into 5cm lengths
4 – 5 brussels sprouts, halved or quartered
1 onion, unpeeled and cut into wedges
cherry tomatoes
fat spring onions (scallions), peeled and cut into 5cm lengths

olive oil

60ml extra virgin olive oil
1 Tblspn balsamic or red wine vinegar
1 clove garlic, crushed
0.5 tspn French Mustard
1 tspn soy sauce
0.5 tspn cracked black pepper
sea salt

alternative, lighter dressing
1 Tblspn lemon juice
60 ml extra virgin olive oil
1 tspn French mustard
sea salt and black pepper

Heat the BBQ. Rub the capsicums with a little oil and grill over flames until the skin blisters and blackens. Cool a little, and then remove their skins.

If your BBQ is large enough to grill the capsicums and have a hotplate on it simultaneously, you can begin grilling the other vegetables while the capsicums are cooking. Toss the other vegetables in a little oil and transfer to the BBQ plate. Cook until both sides are browned and and the pieces are tender. Cook in batches if necessary.

Make either dressing by combining the ingredients and whisking or shaking well.

Combine the vegetables with the peppery dressing and serve warm or cold. Alternatively, plate the vegetables and drizzle the dressing over.


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