Barbecued Paprika Vegetables

Barbecued Paprika Vegetables are a colourful and flavour-packed side dish that makes the most of fresh seasonal produce and the smoky flavour of the barbecue. Coated in olive oil, paprika, and simple seasonings, the vegetables develop lightly charred edges while remaining tender and full of natural sweetness. This versatile recipe pairs beautifully with grilled meats, fish, vegetarian dishes, or can be enjoyed on its own with warm crusty bread.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Ingredients

2 medium red bell peppers any colour, deseeded and cut into 2cm pieces
2 medium zucchini sliced into thick half-moons
1 small broccoli head cut into bite-sized florets
200 g green beans trimmed
1 bunch asparagus woody ends removed
3 tbsp olive oil
2 tsp sweet paprika
1 tsp smoked paprika
1 tsp garlic granules
½ tsp onion powder
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 medium lemon juice only
2 tbsp fresh parsley chopped for garnish

Instructions

Preheat the barbecue to a medium heat. Lightly oil the grill or prepare a barbecue vegetable basket to prevent sticking.
Place the bell peppers, zucchini, broccoli, green beans and asparagus into a large mixing bowl.
2 medium red bell peppers, 2 medium zucchini, 1 small broccoli, 200 g green beans, 1 bunch asparagus
In a small bowl, combine the olive oil, sweet paprika, smoked paprika, garlic granules, onion powder, oregano, thyme, salt and black pepper.
3 tbsp olive oil, 2 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp garlic granules, ½ tsp onion powder, ½ tsp sea salt, ¼ tsp freshly ground black pepper, 1 tsp dried oregano, 1 tsp dried thyme
Pour the seasoned oil over the vegetables and toss thoroughly until every piece is evenly coated.
Transfer the vegetables to the vegetable tray or large frying pan.
Cook for 15 to 20 minutes, turning the vegetables every 3 to 4 minutes to ensure even cooking and light charring on all sides.
The vegetables are ready when they are tender with slightly caramelised edges while still retaining a little bite.
Remove from the barbecue and transfer to a serving dish.
Squeeze over the fresh lemon juice and sprinkle with chopped parsley immediately before serving.
1/2 medium lemon, 2 tbsp fresh parsley

Equipment

Notes

Serving Suggestions:

Serve alongside grilled steak, chicken, pork chops, sausages, burgers, salmon, prawns, or halloumi. They are equally delicious with couscous, rice, quinoa, baked potatoes, fresh salads, or tucked into warm flatbreads with hummus. Leftovers can be refrigerated and added to pasta salads, grain bowls, wraps, sandwiches, or omelettes.

Tips:

Cut the vegetables into similar-sized pieces for even cooking.

Use a grill basket for smaller vegetables such as broccoli and green beans.

For extra smoky flavour, increase the smoked paprika to 2 teaspoons.

Add a pinch of chilli flakes if you enjoy a little heat.

Try different seasonal vegetables such as mushrooms, aubergine, cauliflower, sweetcorn, or baby carrots.

Serve immediately while the vegetables are hot and lightly charred for the very best flavour.

Nutrition