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BBQ 'antipasto' with feta vinaigrette



  • Toss the asparagus, zucchini, eggplant and capsicum with a little oil, and cook on a preheated ridged grill (or BBQ) until tender. Then toss with the tomatoes and olives and set aside.
  • In another bowl, combine ¼ cup oil with the lemon juice and seasonings.
  • Then thread the chicken lengthways on individual skewers. Toss in the above marinade and set aside for a few minutes.
  • Blanch the sausages in simmering water until firmish when squeezed. Then cook on a preheated ridged grill (or BBQ) with the chicken, brushing the chicken with the marinade as you do so.
  • To make the dressing, whisk the mustard and vinegar with a little salt, some ground pepper, the garlic and seasonings. Then add ¼-½ cup oil, little by little, continually whisking until well combined. Add the feta and oregano. Whisk and set aside.
  • Spray the baguette with oil and grill. Then spread the Persian feta on each piece and lay the prosciutto on top.
  • Arrange everything on a very large platter, scatter with the parsley and serve in the middle of the table.




  • 1 bunch asparagus, briefly blanched & drained well
  • 2 zucchini, cut lengthways
  • 1 medium eggplant, sliced
  • 1 each red & yellow capsicum, cored, seeded & cut into chunks
  • olive oil
  • ½ punnet cherry tomatoes, halved
  • 8 pitted black olives, halved
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 8 chicken tenderloins (back fillet from the breast)
  • 8 baby sausages
  • 2 tbsp French Dijon mustard
  • 1½-2 tbsp red wine vinegar
  • 2 large garlic cloves, crushed
  • ½ cup crumbled feta
  • 1 heaped tbsp torn fresh oregano
  • 1 French baguette, sliced on the diagonal
  • olive oil spray
  • Persian feta (or soft goat’s cheese)
  • 8-10 slices prosciutto
  • 2 tbsp chopped Italian (flat leaf) parsley


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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