Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip

  • Preparation 25 MIN
    Cooking 10 MIN
  • Servings 4
When subtly sweet grilled scapes come to play with broccolini and kale, and take a dunk in a rich and tangy avocado dip, a super side dish or light lunch is served.






  1. In a food processor, purée the avocado with the water, tahini (if desired) and lime juice until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer to a small bowl and sprinkle with the lime zest. Cover and refrigerate until ready to serve.


  1. Place a grill wok (see note) on the grill. Set the burners to medium-high.
  2. Place the vegetables in a bowl and toss with the oil. Season with salt and pepper. Cook half of the vegetables at a time in the wok until nicely grilled but still al dente, 5 to 6 minutes.
  3. Serve the warm vegetables on a large serving platter with the avocado dip. Also delicious with fish and grilled meat.


Baby broccoli is sometimes sold under different names, such as broccolini or asparation. It can be replaced in this recipe with rapini or broccoli.

Perfect for cooking small vegetables and seafood on the barbecue, a grill wok (or basket) prevents anything from falling through the grates. If you don’t have one, thread the garlic scapes onto skewers and cook them directly on the oiled grill.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.