easy entertaining recipe

This barbecued salmon goes wonderfully with a dollop of classic Greek skordalia. Serve it with a light and zesty pilaf, and you have a fantastic main course that’s perfect for a spring lunch.

Barbecued salmon with oregano and caper dressing

x 200 grams skinless salmon fillets, pin-boned

Olive oil, to brush

Almond skordalia, lemon & dill

lemon juice,

(80 milliliters) extra virgin olive oil

tbs small salted capers, rinsed, drained

oregano leaves

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5348771529001-5977447755001

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

lamb mince

za’atar,

lemons

parsley, stalks chopped, leaves

garlic cloves, crushed

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

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5348771529001-6162909913001

With an abundance of colorful grilled veggies like asparagus, bell peppers, broccolini, sweet potato, tomatoes, &amp; zucchini (or any of your other seasonal favorites!), this Easy Grilled Vegetable Platter with Chimichurri is summer on a plate!
Serve the perfectly charred veggies with a bright + zippy homemade chimichurri sauce to add extra veggie-goodness to any summer meal. This grilled veg platter is an irresistible appetizer or side dish, perfect for summer entertaining! Naturally vegetarian, vegan, &amp; dairy-free.

Easy Grilled Vegetable Platter with Chimichurri (Vegan)

avocado oil

grilling vegetables of choice,

mini bell peppers

broccolini, ends trimmed

sweet potato,

zucchini, ends trimmed & quartered lengthwise

salt black pepper, to season

cilantro leaves & tender stems

parsley leaves & tender stems

lemon, zested & juiced

garlic

extra virgin olive oil

red wine vinegar

red pepper flake

Prepare your grill

for medium-high direct heat grilling, about 450-500 degrees F.

Prepare the vegetables for the grill

Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, &amp; zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt &amp; ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Prep the chimichurri sauce

Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt &amp; ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week. (Learn more about this Chimichurri Sauce recipe!)

Grill the vegetables

Place the seasoned vegetables directly on the grill grates. For long, thin vegetables &amp; skewers, like asparagus &amp; zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened &amp; charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, &amp; zucchini will grill in 3-4 minutes per side. Onions &amp; sweet potatoes will grill in 4-5 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Serve

Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!

Yummy! This is our summer go to. Farmers market then grill. Thanks for the tip to grill avocado-so good!

Of all the BBQ veggie recipes I have tried, this one is my favorite

great idea, never used chimichurri with grilled vegetables before but makes a lot of sense, and it's definitely not ranch dressing, my default pairing, so thank you for helping me find a new way to eat them!

Came looking for some inspiration and definitely got it with this post - the platter is stunning!

These little prawn patties on lemongrass stalks are easy to eat with one hand, while you hold your drink in the other.

Prawn and lemongrass 'lollipops' with sweet chilli and lime sauce

1kg green prawns, peeled, deveined (or 500

coriander leaves

tsp Thai red curry paste

2.00 tbs fish sauce

tsp caster sugar

lemongrass stems (pale inner core only)

tbs peanut or sunflower oil

tbs sweet chilli sauce

tbs lime juice

red chilli, sliced

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