BBQ’d Mushrooms and summer Vegetables with a Creamy Herb Dressing

  • Serves: 6
  • Preparation: 20 minutes
  • Cooks In: 15 minutes
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Ingredients

Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper

Method

Creamy herb dressing
1

In a small serving bowl, combine the creamy herb dressing ingredients.

2

Taste for seasoning and adjust as necessary.

3

Stir the ingredients together until well combined.

4

Set aside until ready to use.

BBQ vegetables
5

Preheat your BBQ to high heat.

6

Arrange all the vegetables on a tray.

7

Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.

8

Toss the vegetables to coat evenly.

9

Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.

10

Arrange the BBQ’d vegetables on a platter.

11

Serve alongside the creamy herb dressing for people to help themselves.

12

Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.

13

Serve immediately and enjoy!

NOTES
14

Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.

15

Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they're hot and maintain their crunchiness.

16

Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.

Ingredients

Creamy herb dressing
 ½ cup thick unsweetened Greek yoghurt
 3 tbsp whole egg mayonnaise
 1 tsp Dijon mustard
 1 garlic clove, finely grated or crushed
 1 Zest of 1 lemon
 1 tbsp fresh lemon juice
 3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
 1 pinch Sea salt, to taste
 1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
 6 Portobello mushrooms, halved
 1 handful of Swiss Brown mushrooms, halved or kept whole
 2 zucchinis, thickly sliced
 1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
 1 bunch of spring onions (scallions)
 1 bunch of fresh asparagus
 1 bunch of broccolini
 23 tablespoons extra virgin olive oil
 1 tbsp teaspoon sea salt
 1 pinch Freshly cracked black pepper

Directions

Creamy herb dressing
1

In a small serving bowl, combine the creamy herb dressing ingredients.

2

Taste for seasoning and adjust as necessary.

3

Stir the ingredients together until well combined.

4

Set aside until ready to use.

BBQ vegetables
5

Preheat your BBQ to high heat.

6

Arrange all the vegetables on a tray.

7

Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.

8

Toss the vegetables to coat evenly.

9

Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.

10

Arrange the BBQ’d vegetables on a platter.

11

Serve alongside the creamy herb dressing for people to help themselves.

12

Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.

13

Serve immediately and enjoy!

NOTES
14

Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.

15

Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they're hot and maintain their crunchiness.

16

Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.

BBQ’d Mushrooms and summer Vegetables with a Creamy Herb Dressing

Tags:

 Appetiser, BBQ, Brunch, Entertaining, Healthy, Lunch, Quick n Easy, Salad, Side dish, Vegetarian

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