Let’s have a BBQ where veggies play the lead role. Corn on the hob, eggplants, zucchini, bell peppers, tomatoes, onions, fennel, mushrooms, they work very well on the bbq.
Grill the corn over medium heat for 10-15 minutes. Drizzle with lime juice and serve with salt flakes & butter. Lightly oil slices of eggplant, fennel & zucchini, grill until nicely charred and tender on both sides, drizzle with good olive oil and sprinkle with finely chopped garlic, red chilies and salt flakes. Marinate mushrooms 30 minutes in a mixture of 2 tbsp balsamic vinegar, 1 tbsp soy sauce, 3 chopped cloves of garlic and salt & pepper. Place on skewers and grill for 3 minutes on each side until charred and tender. Place 3 medium unpeeled red onions on the grill when very hot and grill them until blackened on all sides and soft on the inside. Let them cool a bit, scrub of the blackened peel and chop them into 8 pieces. Combine 3 tbsp Greek yoghurt, 1 tsp za’atar, 1 tsp good quality olive oil and salt & pepper in a bowl, and stir in the onions.