Cucumber charred on the grill — sounds unlikely, works brilliantly. The heat concentrates the flavour and adds smokiness, while the dill dressing keeps it fresh.
smokeandsoil.com/recipes/charred-cucumber-with-dill
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn't cosmetic — it's structural, adding bitterness to balance the natural sweetness underneath. With cucumber, a vegetable often associated with freshness and crunch, charring introduces a smoky depth that shifts its character while preserving its crisp texture. This interplay between fire and freshness is at the heart of the recipe.
Dill, sharp mustard, and a touch of sugar bring brightness and complexity, cutting through the richness of the olive oil and the subtle acidity of vinegar. Using a two-zone setup on the BBQ allows precise control over the cooking, ensuring the cucumber chars evenly without wilting. It’s a method that respects the ingredient’s integrity while coaxing out new flavours.
This dish is a reminder that BBQ isn’t just about meat or large gatherings. It’s a versatile tool for everyday cooking, elevating simple, seasonal vegetables with a clean, thoughtful approach. Charred cucumber with dill is proof that well-managed fire and quality ingredients can produce something quietly remarkable on any weeknight.
Ingredients
firm and unwaxed
plus more for brushing
finely chopped
finely minced
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill
Light a chimney starter full of Weber briquettes. Once fully lit (ash-grey), pour them onto one side of the Weber Master-Touch to create a high-heat two-zone fire. Place the cooking grate over the coals and allow it to preheat for 5 minutes.
Prep the Cucumbers
Slice the cucumbers in half lengthways. Brush the cut sides lightly with olive oil and season with a pinch of salt and pepper.
Char the Cucumbers
Place the cucumber halves, cut-side down, directly over the high-heat zone. Grill for 2-3 minutes until deep char marks appear and the cucumber begins to soften slightly but still retains a firm bite. Flip and grill for 1-2 minutes on the skin side. Remove from the grill and set aside to cool slightly.
Make the Dressing
While the cucumbers cool, whisk together the remaining 2 tbsp of olive oil, white wine vinegar, Dijon mustard, minced shallot, and caster sugar in a small bowl. Season with salt and pepper to taste.
Assemble and Serve
Once cool enough to handle, slice the charred cucumbers into 1-inch thick pieces. Place them in a mixing bowl, pour the dressing over, and toss gently to coat. Stir in the fresh dill. Serve immediately.
Assemble and Serve
Once cool enough to handle, slice the charred cucumbers into 1-inch thick pieces. Place them in a mixing bowl, pour the dressing over, and toss gently to coat. Stir in the fresh dill. Serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Written by
L Field
