Get your grillin’ on with these wicked good harissa grilled marinated summer veggies. This recipe is the perfect vegan side dish for your next plant-based BBQ, killer in sandwiches and wraps or with rice and beans.
- 8 stems tenderstem broccoli
- 1 cup Eryngii/King Oyster Mushrooms, halved
- 2 yellow zucchini, sliced lengthways into ‘planks’
- 2 green zucchini, sliced lengthways into ‘planks’
- 10 Tbsp. harissa sauce
- ½ lemon
- bunch fresh mint
- bunch fresh parsley
- extra virgin olive oil
- sea salt
Toss broccoli in a little oil, salt, pepper and 3 tablespoons of harissa. Use your hands so that the veggies are well coated. Remove broccoli and set aside on a baking sheet. Add mushrooms to the bowl with another tablespoon of harissa and repeat previous step, using hands to coat. Place beside broccoli.
Place zucchini planks on baking sheet and drizzle with oil and season with black pepper. Add a little oil to 2 tablespoons of harissa and mix to create a marinade and brush the zucchini with it. Mix another 5 tablespoons of harissa with oil and bring everything to the grill.
Get the grill rippin’ hot and place veggies on the BBQ. Brush on more harissa and oil sauce. Turn broccoli, so it doesn’t char and close lid for a few minutes. Turn broccoli and mushrooms, leave the zucchini a little longer so that it’s charred on the bottom.
Remove broccoli from heat when it starts to get crispy on the edges. Turn mushrooms and zucchini, brushing with more harissa. Remove mushrooms from heat. Next, remove the zucchini, which should be cooked through and crispy on the edges, with charred grill marks across both sides.
Plate up! Slice zucchini planks in half, on the bias, and serve on a platter with mushrooms and broccoli. Squeeze over lemon juice and garnish with fresh mint, parsley and more harissa on the side.
Nutrition facts per serving: Calories 327; protein 4 g; fat 68 g; carbs 31 g.
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