Char-grilled vegetable platter

    35 min

    These colourful grilled vegetables, topped with a fresh tomato and basil salsa and creamy Camembert cheese, make a wonderful vegetarian main course. The vegetables could also be cooked, all at the same time, on a barbecue. Enjoy with toasted ciabatta slices and a green salad.

    10 people made this

    Serves: 4 

    • 1 small acorn or butternut squash, peeled, deseeded and cut into slices
    • 3 tbsp olive oil
    • 2 red onions, thickly sliced
    • 2 courgettes, thickly sliced
    • 1 aubergine, thickly sliced
    • 1 red pepper, deseeded and cut into wide strips
    • 1 yellow pepper, deseeded and cut into wide strips
    • 200g asparagus, trimmed
    • 2 large flat mushrooms, thickly sliced
    • 4 small ripe tomatoes, finely chopped
    • 2 garlic cloves, crushed
    • 1 tbsp chopped fresh basil
    • 200g Camembert cheese, cut into small pieces

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a saucepan of lightly salted water to the boil. Add the squash and cook for about 3 minutes until slightly softened. Drain.
    2. Preheat a large cast-iron, ridged griddle. Pour the oil into a small pan. Using a pastry brush, very lightly coat the onion slices with oil and char-grill for about 2 minutes on each side. Transfer to a large platter and keep warm. Oil and char-grill the courgette and aubergine slices in the same way, then add to the platter.
    3. Char-grill the pepper strips, without oil, for 3–4 minutes on each side until charred and slightly softened. Transfer to the platter. Very lightly oil the asparagus and char-grill, turning occasionally, for about 4 minutes. Add to the platter.
    4. Very lightly oil the mushrooms and par-boiled squash and char-grill for about 3 minutes, turning once. Add to the platter.
    5. Add the tomatoes, garlic and basil to the oil remaining in the small pan. Heat through gently and season to taste. Pour this mixture over the grilled vegetables and scatter the Camembert over the top.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    cook's tip

    You can grill all the vegetables up to 3 hours ahead and keep, covered, at room temperature. Or, they can be chilled for up to 2 days to serve cold. Add the cooled salsa and Camembert cheese just before serving.

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    Reviews in English (2)


    Really tasty veggies dish, the cheese is a really lovely addition to an already tasty selection of veg. Great BBQ alternative for vegetarians.  -  05 Jun 2011


    Something else. Tried it with Goat's cheese too and with a little balsamic glaze in with the tomotoes and basil, was very tasty!  -  05 Jun 2011