Father's Day is the one Sunday of the year when Dad gets to stand at the BBQ, tongs in hand, feeling like an absolute king β and we think the food should match the moment. This recipe is our go-to for a summer grill that looks impressive, tastes incredible and honestly couldn't be simpler to pull together.
The secret? A generous drizzle of Broighter Gold Basil Infused Rapeseed Oil. Cold-pressed on our farm in Co. Derry and infused with fresh basil, it transforms simple grilled vegetables and crispy BBQ potatoes into something that tastes like a proper summer feast.
This dish works brilliantly as a side alongside grilled chicken, lamb chops or a thick cut steak β or let it take centre stage as a vibrant, colourful vegetarian main. Either way, the basil oil does all the hard work. Get a bottle in before the weekend and Dad won't be disappointed.
Ingredients
For the crispy BBQ potatoes
- 600g baby potatoes, parboiled until just tender and halved
- 3 tbsp Broighter Gold Basil Infused Rapeseed Oil
- Sea salt and cracked black pepper
- Handful of fresh basil leaves, to finish
For the grilled vegetables
- 2 courgettes, sliced lengthways into thick ribbons
- 2 red peppers, deseeded and quartered
- 1 red onion, cut into chunky wedges
- 250g cherry tomatoes on the vine
- 3 tbsp Broighter Gold Basil Infused Rapeseed Oil
- Sea salt and black pepper
Method
- Get the BBQ hot. You want a good medium-high heat with glowing coals or gas on full. A hot grill is what gives you those beautiful char marks and crispy edges.
- Prep the potatoes. Parboil the baby potatoes in salted water for 8β10 minutes until just tender β they should hold their shape. Drain, allow to steam dry for a minute, then halve them and toss well in the Basil Infused Oil, salt and pepper.
- Grill the potatoes. Place the potatoes cut-side down on the BBQ grill. Leave them undisturbed for 8β10 minutes until a golden, crispy crust forms. Turn and cook for a further 3β4 minutes. Set aside and keep warm.
- Prepare and grill the vegetables. Brush the courgettes, peppers, onion wedges and tomatoes generously all over with the Basil Infused Oil and season well. Grill the courgettes and peppers for 3β4 minutes each side until charred and tender. Cook the onion wedges for 5 minutes each side. Place the tomatoes on the grill until just blistered and beginning to burst β about 4β5 minutes.
- Build the board. Arrange everything on a large sharing board or platter. Drizzle over a little extra Basil Infused Oil and scatter generously with fresh basil leaves. Serve straight away while everything is still warm from the grill.
πΏ Broighter Gold tipDon't skimp on the oil at the brushing stage β it's what prevents sticking and creates those gorgeous caramelised edges on the veg. A final drizzle of Basil Oil just before serving is the finishing touch that brings the whole dish together. You can also use our Basil Infused Oil as a dipping oil for crusty bread on the side β trust us on this one.
Why Basil Infused Oil on the BBQ?
Rapeseed oil has a naturally high smoke point, which makes it perfect for high-heat grilling β far better suited to the BBQ than olive oil, which can burn and turn bitter at high temperatures. Our Basil Infused Oil brings all of that functionality with the added bonus of that beautiful, aromatic basil flavour that works so well with summer vegetables.
It's cold-pressed right here on our farm in Broglasco, Limavady β from seed to bottle, every step on our land. That's something we're incredibly proud of, and you can taste the difference it makes.
Shop the recipeBroighter Gold Basil Infused Rapeseed Oil β available online, delivered across the UK & Ireland.
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