Vegan BBQ Sharer Platter

Hellmann's Vegan BBQ Platter


25 mins 


45 mins 


When you bring Hellmann’s vegan mayos into the equation – Chipotle, Garlic, and Baconnaise – well, you’ve just hit the al fresco jackpot.


  • Hellmann's Chipotle Vegan Mayo
  • Hellmann's Vegan Baconnaise
  • 2 aubergines
  • 4 courgettes
  • 2 tablespoon mint
  • 2 tablespoons coriander
  • 2 tablespoons ras el hanout
  • 1 lemon
  • 1 tin chickpeas
  • 4 corn on the cob
  • 1 lime
  • 3 peppers
  • 600 gram new potatoes
  • 6 small Red Onions
  • 6 Portobello Mushrooms
  • 2 tbsp Rosemary
  • 2 tbsp Parsley
  • 2 cloves Garlic
  • Hellmann's Garlic Vegan Mayo


  1. For the salad, mix the chickpeas with 2 tbsp of Hellmann's Garlic Vegan Mayo, lemon juice, half the chopped mint, coriander, salt and pepper.

  2. Oil your skewers of aubergine and courgettes. Then sprinkle over the ras el hanout.

  3. Grill on the BBQ over a medium heat.

  4. Remove and squeeze over lemon juice. Serve with chopped coriander and mint.

  5. Brush the corn with oil and BBQ for 20 minutes turning frequently until golden.

  6. Remove and Brush with lots of the Hellmann's Chipotle Vegan Mayo.

  7. Sprinkle with cinnamon, lime juice and coriander.

  8. Brush the Ramiro peppers with oil and season. Grill over medium heat for 10 minutes, turning halfway.

  9. Cut the potatoes in half then mix with onions and rub in olive oil, 1/2 cup of water, rosemary, salt and pepper.

  10. Wrap well in foil and place on a medium heat BBQ. Leave for 25 minutes then turn over and leave for another 20 minutes.

  11. The water will part steam the potatoes, leaving them to get crispy and golden.

  12. Remove and serve with chopped parsley and Hellmann's Baconnaise on the side as a dip.

  13. Brush the Portobello mushrooms with oil, garlic and season. BBQ for 5 minutes each side on a medium heat.