- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegetarian
- High in dietary fibre
- 3 serves veg or fruit
This inviting vegetable platter has its eyes on you for Halloween, but you can assemble it without the spooky decor to make if perfect for any party.
- Serves6
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) sherry vinegar
- 2 garlic cloves, crushed
- 1/4 cup coarsely chopped rosemary
- 1 tbs wholegrain mustard
- 1 tbs honey
- 2 tbs thyme leaves
- 1 red onion, thickly sliced crossways
- 200g vine-ripened cherry tomatoes
- 175g pkt baby capsicums, halved, seeded
- 1 bunch Dutch carrots, trimmed, halved lengthways
- 125g pkt baby corn, halved lengthways
- 1 fennel bulb, cut into wedges
- 1 zucchini, thickly sliced diagonally
- 2 yellow squash, thickly sliced
- 1 bunch asparagus, woody ends trimmed
- 100g snow peas, trimmed
- Coles Candy Eyes, to serve
Nutritional information
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.
Method
Step 1
Place the oil, vinegar, garlic, rosemary, mustard, honey and half the thyme in a screw-top jar. Season. Shake until well combined.
Step 2
Place the onion, tomato, capsicum, carrot, corn, fennel, zucchini, squash, asparagus, and snow peas or sugar snap peas in a large bowl. Drizzle over half the oil mixture and gently toss to combine. Season.
Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the onion mixture, in batches, for 1-2 mins each side or until lightly charred and just tender. Transfer to a serving platter. Drizzle with remaining oil mixture and thyme.
Step 4
Arrange candy eyes on the platter and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Serve any leftover veggies alongside grilled meats or fish, or keep it meat-free and try the recipe at Chargrilled Vegetables with Buratta recipe for inspo.
Ingredient tip: You can substitute Dutch carrots for baby carrots. You can also substitute snow peas for sugar snap peas.
BBQ vegetable platter
- Serves6
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) sherry vinegar
- 2 garlic cloves, crushed
- 1/4 cup coarsely chopped rosemary
- 1 tbs wholegrain mustard
- 1 tbs honey
- 2 tbs thyme leaves
- 1 red onion, thickly sliced crossways
- 200g vine-ripened cherry tomatoes
- 175g pkt baby capsicums, halved, seeded
- 1 bunch Dutch carrots, trimmed, halved lengthways
- 125g pkt baby corn, halved lengthways
- 1 fennel bulb, cut into wedges
- 1 zucchini, thickly sliced diagonally
- 2 yellow squash, thickly sliced
- 1 bunch asparagus, woody ends trimmed
- 100g snow peas, trimmed
- Coles Candy Eyes, to serve
Description
This inviting vegetable platter has its eyes on you for Halloween, but you can assemble it without the spooky decor to make if perfect for any party.
Method
Step 1
Place the oil, vinegar, garlic, rosemary, mustard, honey and half the thyme in a screw-top jar. Season. Shake until well combined.
Step 2
Place the onion, tomato, capsicum, carrot, corn, fennel, zucchini, squash, asparagus, and snow peas or sugar snap peas in a large bowl. Drizzle over half the oil mixture and gently toss to combine. Season.
Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the onion mixture, in batches, for 1-2 mins each side or until lightly charred and just tender. Transfer to a serving platter. Drizzle with remaining oil mixture and thyme.
Step 4
Arrange candy eyes on the platter and serve immediately.