No-meat mixed grill

No-meat mixed grill

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(5 ratings)

Cook: 30 mins


2 as a main course, 4 as a side dish
An easy and tasty way to cook vegtables

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal326
  • fat26g
  • saturates4g
  • carbs18g
  • sugars1g
  • fibre6g
  • protein6g
  • salt0.62g


  • ½ small sweet potato or 3 medium carrots
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 medium courgette



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g baby leek, or small ones split in half, or thick asparagus stems



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 small red pepper, seeded, cored and quartered
  • 8 baby baby corn
  • 2 Portobello mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4-6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pine nut or sunflower seeds, to serve
  • vinaigrette and soy sauce, to splash over



    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…


  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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Comments, questions and tips

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3rd Jan, 2020
Agree - MUCH longer to grill - I did the first batch for 5+5mins on high and then kept them under the grill when I added the second batch for 5+5 on medium-high and then turned down to low whilst waiting for people to stop what they're doing and come to the table!
29th Nov, 2016
Next Recipes: no-banana banoffee pie, no-bread-nor-marmite toast and marmite, smoke-free smoked brisket, gin-free gin and tonic.
31st Jan, 2012
Tasted ok, however the veggies do not brown in 3-5 minutes, allow nearer 10 minutes. Also I served with halloumi as suggested, and since the cheese is salty and the vegetables are seasoned, adding soy sauce made it overly salty. Not really enough flavour for me.
2nd Jun, 2010
Very simple but tasty. Great with grilled halloumi.
21st Apr, 2008
Made this using the grill in the oven rather a bar-b-q and it was equally as nice. The missus loved it too!
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