Grilled Mediterranean Vegetables With Baba Ganoush’


You can alternate your vegetables depending on what’s freshest and in season and readily available.

Zucchini – sliced into thick pieces around 1-2 cm thick
Spanish onion – quartered
Mushrooms – sliced
Fennel – sliced
Garlic – 1 head; cut across the top of the head to expose the cloves
Red capsicum – sliced into long, wide pieces
Olive oil
Fresh thyme
Loaf of sourdough bread
Saltbird rosemary salt
Fresh Rosemary
200g Fresh Fodder Babaganoush


Prep all the vegetables and heat some olive oil in a heavy based pan.
Add the garlic, place edge down int he pan and swish it across the base a few time to release the flavour.
Add the quartered onion and cook for a few minutes.

Next, add the zucchini, capsicum and fennel and toss through the oil, cooking in a medium to high heat until the veggies start to brown a little. Keep them light and don’t let them cook too long – you want to keep them a little crisp and fresh, not over cooked and mushy.

Meanwhile heat the oven to 200°. Slice the ciabatta sourdough into 1-1.5cm thick slices and lay flat on a biscuit tray lined with baking paper. Drizzle with olive oil and sprinkle with a little salt (we love Saltbird’s rosemary salt) finely chop the rosemary and sprinkle across the top. Cook in the oven for around 10 mins or until golden.

Return to the vegetables, season with salt, pepper and fresh chopped thyme. Remove from heat and allow temp to drop.

On a plate, spread a layer of Fresh Fodder Babaganoush. Arrange the vegetables on top, and ffinish with an extra dollop of Babaganoush. Serve with toasted sourdough bruschetta for a light lunch or dinner, or as a side dish for steak or roast beef.

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