Indian-spiced grilled vegetables



400 ml olive oil

1 red chilli

1/2 tsp chilli flakes

2 tbsp grated ginger

7-8 garlic cloves

1 tbsp curry powder

1/2 tsp sumac

1/2 tsp moroccan harissa 

1/4 tsp coriander powder

2 tbsp cilantro, chopped (optional)

This recipe is sponsored by Kryddhusid.


1 aubergine

50 g broccoli

25 g string beans (or any other green beans you like) 

100 g carrots

100 g cauliflower

100 g potatoes

10 small, green tomatoes (red can also be used)

50 g radishes  

1 onion

1 red chilli

1 can (or jar) chickpeas 


Preheat your oven to the highest temperature and turn on the broiler.

Peel the garlic and ginger and put everything for the marinade in a blender or food processor. Mix until smooth.

Peel the onion and cut into 6 wedges. Peel the carrots and divide the broccoli and cauliflower into florets. Cut the aubergine into 2 inch cubes and potatoes and tomatoes in half. Drain the liquid from the chickpeas.

Take three bowls and put carrots and potatoes in one of them, aubergine, cauliflower, broccoli, beans and radishes in another and chickpeas in the third.

Add marinade to each bowl and toss to coat. Let it sit for about half an hour. Leave a bit of the marinade to add to the vegan mayo that’s served with the dish.

After the half an hour has passed arrange the carrots and potatoes in a broiling pan or a baking tray and put under the broiler near the top of the oven. Roast for about 10-15 minutes, or until they have taken a beautiful colour. Ovens are different so that’s why it’s not possible to give exact time. After taking them out of the oven, let it rest.

Now grill the veggies that need less time in the oven; aubergine, cauliflower, broccoli, beans and radishes near the top of the oven for about 7-8 minutes. 

Meanwhile toss the chickpeas in a hot skillet for a bit and add the tomatoes towards the end.

Cut the chilli lengthwise and deseed it. Slice thinly.

Mix the veggies and chickpeas together and put on a big serving platter. Sprinkle the chilli slices over. Decorating with cilantro is a possibility as well.

Serve with vegan mayonnaise. Using the leftover of the marinade to spice it is nice and so is a bit of black garlic. Anything you prefer can be used really. 

Notice that those who are sensitive to garlic can use less of it and it’s fine to use less chilli as well. Not everyone likes their food to be real hot and spicy.

Potatoes and broccoli from the backyard and tomatoes and string beans from the greenhouse.
Every day version of the same dish. Same method, but less variety of vegetables.

This recipe is sponsored Kryddhusid.

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