Recipes: Indian Summer

Even as the days begin to draw in, the delights of a late summer barbecue can be hotly appreciated if you make the most of the wealth of seasonal produce.

Recipes: Indian Summer
Indian Summer

Barbecued zucchini

You'll never lament an overload of zucchini again once you get a taste for this oft-maligned vegetable, simply done on the barbecue plate. It couldn't be easier and it works just as well done in a heavy-based fry pan on the stove top.

  • Zucchini sliced lengthways into thin strips
  • Italian herbs to taste (go easy on these)
  • Salt, freshly ground black pepper
  • Olive oil
  • Oil medium-hot barbecue plate and spread out zucchini slices evenly. Allow two-three minutes each side. Serve hot.

Medley of summer vegetables

This is a great recipe for using up a variety of vegetables to get juicy caramelised flavours and a gorgeous rainbow of colours.

Chop or slice your preferred vegetables into similar-sized pieces. I like mine chunky. You may prefer a finer mix.

Choose from red, yellow, or green capsicums; eggplant, small summer squash or zucchini; red onions, garlic, tomatoes of all kinds; asparagus, green or butter beans; or mushrooms and eggplant.

Cook in a small amount of olive oil directly on the hot plate, or on the open flame in a large fry pan or wok so you retain the juices.

Cook over a medium heat until the vegetables caramelise and melt. Season and serve hot or warm when the flavours will have developed beautifully.

Add your choice of chopped parsley or basil; finely-sliced barbecued lamb steaks and feta or parmesan cheese. Serve with crusty bread to mop up the juices.

Squash and root vegetable salad with cumin seed

The basic method for this warm vegetable salad is the same as above. It simply uses late summer squash, new season kumara, carrots and parsnips, for a sweet and savoury salad, sprinkled with cumin seeds. Look out for the new gourmet range of carrots that come in rainbow colours. Mix and match to get a lively assortment.

Peel or scrub your vegetables and slice into strips, or thinly on the diagonal.

Toss with whole cumin seeds to taste (1-1.5 teaspoons) and cook on the barbecue plate, or fry pan until just soft.

Finish by seasoning with salt and pepper before turning on to a serving dish and sprinkling with finely chopped parsley to serve.

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