Mediterranean BBQ Vegetables with a Greek Dip

Lightly charred peppers, courgette, onions, and cherry tomatoes are marinated in fragrant oregano, garlic, and extra virgin olive oil before hitting the grill for a smoky finish. Served with a creamy Greek yoghurt dip infused with lemon, toasted seeds, and herbs, this dish is fresh, simple, and full of Mediterranean charm. Perfect as a light main, side dish, or part of a larger BBQ spread, it’s a delicious way to eat the rainbow.

Ingredients

• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1courgette, sliced into wedges
• 1 red onion, sliced into wedges
• A handful of cherry tomatoes

Marinade for vegetables 

• 2–3 tbsp the Governor extra virgin olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp lemon juice
• Salt to taste

For the Greek dip

• 300g Greek yoghurt
• 1 clove garlic, minced 
• 1 tsp dried oregano
• 2 tbsp toasted sesame seeds
• 1 tbsp toasted poppy seeds
• squeeze lemon
•  Fresh basil to serve

Method

1. Preheat BBQ to medium heat
2. For the marinade, whisk together olive oil, garlic, oregano and salt. Then add the vegetables and toss to coat.
3. Place the vegetables in a large bowl, pour over the marinade and toss to coat. 
4. Place the vegetables directly on the BBQ grill, turning occasionally for around 5 minutes until tender and slightly charred.
5. Meanwhile whisk together the Greek dip ingredients.
6. Place the cooked vegetables on a serving plate, serve with the dip, fresh basil and a drizzle of the Governor EVOO.