Grilled vegetables with vegan dip

Finely seasoned vegetables with the sensational dip made from vegan mayo and delicious grill & fondue mustard – simply irresistible.

Mittel

20 min.

Vegan

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Ingredients Vegetable ingredients

1 Zucchini

1 Eggplant

2 Paprika, red

250 g Mushrooms, brown

2 Onions, red

Marinade ingredients

100 g Brat-Olive Mediterran

2 TL Zatar spice

Feines Premium Bio-Meersalz

black pepper from the grinder

Dip ingredients

50 g Grill & Fondue Senf

50 g Vegane Mayo

70 g Soy yogurt

½ TL Zatar spice

Lemon thyme, fresh

1 Pinch Feines Premium Bio-Meersalz

Preparation

Wash and clean the vegetables and cut into slices or pieces. Mix the ingredients for the marinade and brush all over the vegetables.
For the dip, mix the soy yoghurt, barbecue mustard and mayo together. Season with zatar and a little salt. Finish with lemon thyme.
Heat the barbecue and grill the vegetables on both sides for a total of 5-10 minutes. Serve the delicious barbecue mustard dip with the grilled vegetables.

Recipe properties Barbecue Gluten free Lactose free medium Vegan vegan cooking Vegetables Vegetarian