Marinated BBQ Veg with Spiced Yoghurt Dip

Marinated BBQ Veg with Spiced Yoghurt Dip

SERVES: 2-3 | PREP TIME: 5 min | COOK TIME: 15 min

This spicy, flavoursome marinade can be stored in a jar in your fridge and used on any of your chunky veg, even add it to wedges of cabbage for a fun summery twist. Keep the heat up high on your barbeque or griddle to give the veg a good char and enjoy your smoky veg bbq with the creamy lemony dip!

Marinated BBQ Vegetables


2 courgettes
1 aubergine
Bunch of onions
For the marinade:
4-6 tbs oil
2 teaspoons ground cumin
1 teaspoon turmeric
4 cloves garlic
1-2cm piece of ginger
1 teaspoon chilli flakes
2 tbs soy sauce/tamari
1 tbs honey/maple syrup
Juice of half a lemon
Salt and fresh ground pepper
For the dip:
4 tbs greek/plain yoghurt
Juice of half a lemon
1 tbs of the marinade


1. Prep your ingredients:

  • Wash the onions and cut in half lengthways, with the stalks on
  • Slice the aubergine and courgettes lengthways into chunky ‘steaks’

2. Mix all the ingredients ‘for the marinade’ together in a bowl. Reserve one tablespoon in a small saucepan.

3. Put the sliced aubergine and courgettes in a large dish, cover with the marinade and place in the fridge for about an hour. In a separate dish, drizzle a little oil over the onions and set aside.

4. Meanwhile, gently cook the tablespoon of marinade with a little extra oil and leave it to cool. When cool, mix it with the yoghurt and lemon juice and season with salt and pepper.

5. Heat your barbeque or griddle to medium. Take the vegetables out of the fridge and cook the onions first for 3-4 minutes each side. Set the onions aside and increase the heat on the griddle. Sear the aubergine and courgette steaks for 2 minutes each side, brushing on more marinade while they cook.

6. Serve the vegetables on a large platter with the spiced yoghurt along with a bowl of greens and potato salad to complete your veg bbq meal!