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BBQ asparagus, zucchini and snow pea salad

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Filled with barbecued veggies, this Basic Asparagus, Zucchini and Snow Pea Salad recipe makes for a delicious side or light meal.

  • Serves8
  • Cook time20 minutes
  • Prep time10 minutes
BBQ asparagus, zucchini and show pea salad


  • 2 bunches asparagus, woody ends trimmed
  • 300g snow peas, trimmed
  • 2 zucchini, peeled into ribbons
  • Flat-leaf parsley leaves, to sprinkle

Charred capsicum salsa

  • 1 red capsicum, quartered, seeded
  • 100g Perino tomatoes, coarsely chopped
  • 1 tbs drained baby capers
  • 1 garlic clove, crushed
  • 1 drained anchovy fillet, finely chopped
  • ¼ cup (60ml) olive oil
  • 1 tbs red wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the charred capsicum salsa, heat a barbecue grill or chargrill on high. Cook the capsicum on grill, skin-side down, for 10 mins or until lightly charred and slightly softened. Set aside to cool slightly. Finely chop. Place in a bowl with the tomato, capers, garlic, anchovy, oil and vinegar. Season. Stir to combine.
  2. Step 2

    Cook the asparagus, peas and zucchini on grill, in 2 batches, for 2 mins each side or until bright green and tender. Transfer to a serving platter. Top with the charred capsicum salsa and parsley.

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