These barbecued vegies add a burst of colour to the buffet table and go beautifully with the zesty bread-based sauce.


  • 3 thick slices Italian-style crusty bread, crusts removed
  • 100g (1 cup) almond meal
  • 2 garlic cloves, crushed
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 large corncobs, husks and silk removed, cut into quarters crossways
  • 2 red onions, peeled, cut into 6 wedges
  • 1 large red capsicum, halved, deseeded, cut into 8 pieces
  • 1 large yellow capsicum, halved, deseeded, cut into 8 pieces
  • 2 zucchini, thinly sliced lengthways
  • Extra virgin olive oil, to serve


  1. Dip the bread slices, 1 at a time, in a bowl of water to soften. Use your hands to squeeze out excess water. (You will need about 3/4 cup softened bread).
  2. Place bread, almond meal, garlic, lemon juice and water in the bowl of a food processor. Process until smooth. With the motor running, add the oil in a thin steady stream. Process until thick and smooth. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap. Place in the fridge.
  3. Cook the corn in a large saucepan of lightly salted boiling water for 3 minutes or until just tender. Drain.
  4. Preheat a barbecue grill or chargrill on medium-high. Brush the onion, combined capsicum and zucchini with a little extra oil. Season with salt and pepper. Cook on grill for 2-3 minutes each side or until golden and tender.
  5. Drizzle a little oil over the almond sauce. Season with pepper. Place vegetables on a serving platter. Serve with sauce.