Barbecued vegetables: Peppers, courgettes, aubergines, onions and mushrooms

Grilled vegetables for a barbecue

by Liz O'Keefe |
Updated on

Grilled vegetables are charred on the BBQ, elevating their natural flavour while adding colour to barbecue dishes on sunny days

Charred vegetables grilled on a smoking charcoal BBQ can be used in a variety of vibrant dishes and delivers healthy ingredients to complement any barbecue lunch. The grill should be lightly brushed with oil and the vegetables placed diagonally to reduce sticking. Peppers, courgettes, mushrooms and onions are all popular choices to grill. Read our top tips on how to cook on a charcoal barbecue, plus barbecue recipes that make ideal pairings.

How to make barbecued vegetables

Serves 4
2 red peppers
2 courgettes
1 aubergine
1 red onion
1 fennel bulb
4 tbsp olive oil
200g mushrooms
2 large garlic cloves
2 tbsp tomato purée
juice of 1 lemon
1 tsp honey
2 tbsp ripped flat-leaf parsley
sea salt and black pepper

Deseed the peppers and cut into quarters lengthways. Cut the courgettes and aubergine into diagonal slices. Slice the onion into thick rings and chop the fennel in half lengthways. In a large bowl, dress the chopped vegetables with half of the olive oil and season.

Heat the barbecue until the coals are completely white. Place the barbecue shelf on the bottom position and heat for 5 mins. This will create charred stripes on the vegetables. Place the vegetables on the barbecue with tongs, with the mushrooms and garlic cloves. Cook for 3 mins, then turn and cook for a further 3 mins. Remove the vegetables and wrap in tin foil to keep warm. Squeeze the garlic cloves out of their skins into a food processor. Add the mushrooms and tomato purée. Blend into a paste then add the remaining oil, the lemon juice and honey. Transfer the vegetables to a bowl. Dress with the mushroom dressing and mix in the parsley. Serve.

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