Grilled summer vegetable salad with hummus
20 mins
Super Easy
10 people
This dish packs a punch with a huge depth of flavour. Level up from stir fried veggies by giving our summer-inspired vegetable medley a go. This is a healthy and satisfying salad that's also easy to make ahead and perfect for barbecues.
Ingredients
- 1/4 cup, plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 3 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon finely chopped fresh thyme leaves
- 4 small green zucchinis, halved lengthwise
- 4 small grey (or green) zucchinis, halved lengthwise
- 1 large eggplant, cut into 1cm thick rounds
- 1 red capsicum seeded, and cut into cheeks
- 1 yellow capsicum seeded, and cut into cheeks
- 1 green capsicum seeded, and cut into cheeks
- 1 bunch asparagus, trimmed
- 3 small red onions, halved lengthways
- 300g hummus
- Grilled bread, to serve
- Basil leaves, to serve
Procedure
- In a large bowl whisk together olive oil, vinegar, garlic, oregano, and thyme.
- Add vegetables and toss to coat in oil and seasoning.
- Turn the grill plate of your BeefEater BBQ onto high heat.
- Place vegetable slices on the grill and cook until cooked & nicely charred on both sides, about 3 minutes.
- Spread hummus onto a large platter, arrange hot vegetables on top and scatter with basil leaves. Serve with grilled bread.
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