Summer Grilled Vegetables Recipe

(No ratings)

summer vegetables
Preparation Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories200 Kcal10%
Fat8 g11%
Saturated Fat4 g20%

Grilled vegetables are given a makeover with this summer salad recipe. Break away from the classic peppers and aubergines and let other vegetables be the star of the show. We've used tenderstem broccoli, courgettes, and romanesco cauliflower, which all work great on the barbecue, but you can experiment with any vegetables you like. Chunks of red onion or wedges of gem lettuce would make a great addition.

The freshly grilled vegetables pair perfectly with our cool yet spicy harissa yoghurt dip. The dish is finished off with a sprinkling of dukkah, an Egyptian blend of herbs nuts and spices. Dukkah is widely available in supermarkets and can either be found in the aisle with dried spices or with world foods. Something as simple as scattering this flavourful spice mix on your salad elevates this dish into something much more special. Dukkah is traditionally served as a condiment, and makes a delicious dip for breads. When it comes to barbecue time, vegetables are often overlooked in favour of meats and breads, but this summery dish gives grilled vegetables their time to shine. Adding a delicious vegetable dish to your barbecue adds a hit of nutrition, with Vitamins B1, B6, C, Potassium and fibre.

This recipe gives simple grilled vegetables a flavourful and moreish upgrade. Serve as a side at your next barbecue, or as a veg accompaniment for your summer roast.



  1. Toss all the vegetables in a little oil then season well. Grill on the barbecue until charred then put into a serving bowl.
  2. Mix together the yogurt, harissa and lemon juice to serve as a dip. Sprinkle over the dukkah (a mix of toasted coriander seeds, sesame seeds and hazelnuts).


  • 250g tenderstem broccoli, trimmed
  • 4 courgettes, sliced on the diagonal
  • 12 large spring onions
  • 1 romanesco cauliflower, cut into florets
  • a little oil
  • 200g Greek yogurt
  • 3tbsp harissa
  • a squeeze of lemon juice
  • 4tbsp dukkah, to serve
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.