Grilled Cucumbers & Onions with Mint Grilled Cucumbers & Onions with Mint

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Total time 20 minutes
  • Portion size 4 servings



Preheat barbecue to high heat. Cut mini cucumbers in half lengthwise. Cut onions into wedges. Brush with olive oil; season with salt and pepper.

Place onions in perforated grill plate and cucumbers directly on grill. Close lid and grill, tossing onions occasion­ally and turning cucumbers once, until tender and well­marked, 10 to 15 min­utes for onions, and 4 to 6 minutes for cucumbers. Transfer to serving plate. Drizzle with white wine vinegar; sprinkle with coarsely chopped fresh mint.


Serve with Grilled Herbed Lamb Chops.

Nutritional facts PER SERVING: about

  • Iron 0.5 mg
  • Fibre 2 g
  • Sodium 150 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 80
  • Total fat 4 g
  • Cholesterol 0 mg
  • Total carbohydrate 9 g
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Lunch & Dinner

Grilled Cucumbers & Onions with Mint