Barbecues can sometimes be a bit dull for vegetarians (even though things are so much better these days with meat replacement burgers etc). This dish is a great vegetarian side or main dish.






Skill level

Average: 3.8 (4 votes)


  • 2 zucchinis
  • 2 bunches broccolini
  • 2 red onions
  • 2 corn cobs, husks discarded


  • 3 tbsp canola oil, plus extra for brushing
  • 1½ tsp ground cumin
  • 1¾ tsp ground coriander
  • 1 tsp chilli powder
  • 2 tbsp lemon juice
  • salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Recipe adapted from East by Meera Sohda.

  1. Preheat a chargrill pan over high heat.
  2. For the dressing, combine all the ingredients in a bowl and set aside.
  3. Cut the zucchini lengthwise into thick slices, trim the broccolini and break the stalks into individual stems. Cut the onions into wedges.
  4. Brush the zucchini and onion wedges with the dressing. Dunk the broccolini stems in the dressing so they’re totally coated. Grill the zucchini, onion and broccolini in batches until tender and lightly charred. Place them however you like on the plate so they look inviting.
  5. Using a pair of tongs, hold each corn cob over a medium flame until the kernels starts to blister and char. When cool enough to handle, slice the kernels off the cobs and scatter over the top of the salad. Pour over the remaining dressing and serve.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.