No-meat mixed grill

An easy and tasty way to cook vegtables

  • Cook:30 mins
  • Serves 2 as a main course, 4 as a side dish
  • Easy

Nutrition per serving

  • kcal 326
  • fat 26g
  • saturates 4g
  • carbs 18g
  • sugars 1g
  • fibre 6g
  • protein 6g
  • salt 0.62g


  • ½ small sweet potato or 3 medium carrots
  • 1 medium courgette
  • 100g baby leeks, or small ones split in half, or thick asparagus stems
  • 1 small red pepper, seeded, cored and quartered
  • 8 baby baby corn
  • 2 Portobello mushrooms
  • 4-6 tbsp olive oil
  • 2 tbsp pine nut or sunflower seeds, to serve
  • vinaigrette and soy sauce, to splash over


Make it a main meal
To turn this recipe into a main vegetarian meal, grill slices of halloumi or smoked tofu.


  1. Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 mins, then drain.

  2. Heat the grill until hot. Line the rack with foil. Cut the courgette in half lengthways, then halve again for quarters. Slash the flesh in a criss-cross pattern.

  3. Line up the potato or carrots, courgettes (cut-side up) and leeks and/or asparagus in the grill pan and brush with oil. Season, then grill on one side for 3-5 mins until browned and just softened – no need to turn. As they cook, remove to a heatproof dish.

  4. Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 mins until softened and browned. Place in the dish and trickle over any cooking juices. Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast. Drizzle with a little vinaigrette and soy sauce just before serving.

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