Fresh, vibrant, and smoky — this Chargrilled Veggie Platter is the ultimate way to celebrate vegetables on the BBQ. With grilled zucchini, capsicum, mushrooms, and more, served alongside a creamy smoky hummus, it’s a show-stopping side or a complete light meal.
Perfect for vegetarians, healthy eaters, or anyone who wants to balance out their BBQ spread.
Ingredients:
For the grilled vegetables:
- 1 zucchini, sliced
- 1 red capsicum, cut into strips
- 1 yellow squash or eggplant, sliced
- 1 red onion, quartered
- 6–8 mushrooms (button or portobello)
- Olive oil, salt, pepper
- Optional: a squeeze of lemon and fresh herbs after grilling
For the smoky hummus:
- 1 can chickpeas (drained)
- 1 tablespoon tahini
- 1 teaspoon smoked paprika
- Juice of ½ lemon
- 1 garlic clove
- 2 tablespoons olive oil
- Salt, to taste
Instructions:
- Preheat BBQ grill or griddle plate.
- Toss vegetables with olive oil, salt and pepper.
- Grill for 2–4 minutes per side until charred and tender.
- For hummus: blend all ingredients in a food processor until smooth. Add water or more lemon juice to thin, if needed.
- Arrange grilled veggies on a platter with a bowl of smoky hummus in the centre. Serve immediately.
