My downfall at this time of year is barbecues. Not only the marinated meats and array of colourful side salads, but actually all of the savoury nibbles that come before the full-on BBQ spread. During this time, we’re faced with Doritos, Kettle Chips, breadsticks, and every kind of salty nut you can dream of. It’s happy hour for snackers (like myself!) So, instead of serving up the slightly naughtier nibbles, here is a really simple and flavoursome idea which is sure to keep your guests satisfied whilst they’re waiting for their food, but in a much more nutritious fashion…
These Grilled Vegetables are so quick to make and a real crowd pleaser. Here, I’ve used Courgette and Aubergines and served them alongside some sun-dried tomatoes, however you could also use artichokes, fennel, peppers, romaine lettuce, or beefsteak tomatoes. It also doesn’t have to be presented on a platter, it could also serve as a starter if, for example, you paired it with some halloumi cheese. You can even use them as a side dish or part of a salad, as I have done here with my Quinoa Salad with Cranberries and Feta.
Grilled Vegetable Nibbles
(You could also use artichokes, fennel, peppers, mushrooms, or beefsteak tomatoes!)
A little Olive Oil
Black Pepper and Pink Himalayan Salt to season
A pinch of dried herbs (I like to use oregano or basil)
Turn the grill to a medium-high heat. You can also use a grill pan, or a barbecue! Thinly slice the vegetables into either ribbons or rounds, brush each side lightly with olive oil, and sprinkle with salt and pepper. In batches, grill the vegetables on each side until tender and lightly charred. In between batches, transfer the finished vegetables onto a piece of kitchen towel, which will soak up any excess oil. Arrange on a platter and sprinkle with dried herbs – enjoy!