Grilled vegetables with wasabi mayo

A platter of perfectly grilled vegetables, imbued with the slight smokiness of the barbecue, can taste amazing. Photography by Todd Eyre.

  • 30 mins cooking
  • Serves 2
  • Print


Grilled vegetables with wasabi mayo
  • 2 corn cobs, cut in 3 pieces
  • 2 cup brown mushrooms, peeled and stalks removed
  • 2 courgettes, split lengthwise
  • 1 teaspoon sesame oil
  • 3 tablespoon tamari sauce
  • 1 teaspoon wasabi
  • 1/4 cup mayonnaise
  • 4 sheets nori (seaweed)
  • 1/4 cup pickled ginger


Grilled vegetables with wasabi mayo
  • 1
    Heat the barbecue to medium-low.
  • 2
    Grill vegetables slowly for the best results, basting constantly during cooking with a mix of sesame oil and tamari sauce.
  • 3
    Mix the wasabi and mayonnaise together.
  • 4
    When the vegetables are nearly cooked, toast the nori sheets by holding over heat for 1-2 minutes – this freshens them up beautifully.
  • 5
    Serve the vegetables with wasabi mayo, pickled ginger, salt mixed with chilli powder and a pile of toasted nori sheets for wrapping food in.


Find sheets of nori at your supermarket in the international section. Fold and tear into even strips. Tamari is a Japanese-style soy sauce that is made with little or no wheat. It is milder and less salty than regular soy sauce, yet still savoury and aromatic. Other great vegetables that suit the Japanese style of barbecuing are kumara (boil first), leeks, spring onions, green beans and eggplant.

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