For the love of grilling!

One of barbecuing’s many advantages is that it caramelizes food cooked on the grill – it’s this caramelization that makes these vegetables so delicious! Whether you’re grilling zucchini, eggplant or peppers, make sure to follow two simple steps: Cut veggies into big enough pieces so they don’t burn, and brush them with a mixture of oil and spices to make their flavours really pop. To ensure that the broccoli and cauliflower in this recipe are nice and tender, quickly blanche them before throwing them on the grill.

An earthy taste

Vegetables have a variety of earthy aromas: wood, mineral and herbal. These flavours are especially highlighted when paired with a light red wine that lets them shine. Grilling vegetables also helps them release these deliciously natural flavours!

Grilled vegetables

Preparation: 20 minutes
Cooking: 25 minutes
4 servings



1 small cauliflower
1 broccoli
2 zucchini
*Add vegetables of your choice (coliflower, eggplant, peppers…) to customize your vegetarian grill according to your desires of the moment!

125 mL (1/2 cup) pumpkin seeds
60 mL (1/4 cup) sunflower seeds
60 mL (1/4 cup) olive oil
60 mL (1/4 cup) diced onion
15 mL (1 tbsp) chilli powder
30 mL (2 tbsp) lemon juice

For serving
500 mL (2 cups) hummus
1 orange, cup into 8 wedges


1. Preheat barbecue to high.
2. Blanche cauliflower and broccoli in salted water for 3 minutes. Let cool 5 minutes. Set aside.
3. In an oiled pan, toast seeds over medium-high heat until golden, approximately 5 minutes. Remove from heat, add the rest of the dressing ingredients and mix well.
4. Peel broccoli stem and cut the entire vegetable in 4, lengthwise. Slice the zucchini in two, lengthwise. Cut the cauliflower into 8.
5. Sprinkle vegetables with oil, salt and pepper. Grill them approximately 5 minutes on each side, or until golden and tender-crisp.
6. Garnish 4 plates with 125 mL (1/2 cup) each of hummus. Place the vegetables on top of the hummus and drizzle dressing over top.
7. Garnish each plate with 2 orange wedges.

What to drink with these veggies?

Light and fruity Gamay wines are the ideal match, so opt for a bottle of Beaujolais’ star cépage, like Georges Dubœuf Brouilly or Malivoire. Brouilly is a classic that is beloved province-wide, while Malivoire comes from Ontario’s popular winemaking region of Niagara. With its notes of red berries and refreshing taste, it is a definite must-try. If rosé is more your thing, opt for Château Beaulieu, a refreshing blend of Grenache and Cabernet Sauvignon. Its medium-bodied texture, mineral, floral and fruity notes will pair perfectly with our grilled-vegetable dish.

Photography: David De Stefano