7 minutes preparation + 10 cooking
17 serves of vegies in this recipe
1 tablespoon olive oil
Juice of 1 lemon
1 large red onion, cut into wedges
3 flat mushrooms, sliced thick
3 baby eggplants, halved lengthways
3 baby zucchinis, halved lengthways
1 red capsicum, seeded and cut into six
3 yellow squash, halved
3 firm ripe tomatoes, halved
Olive or canola oil spray
Combine oil and juice in a small bowl. Brush vegetables with this mixture. Heat BBQ and lightly spray with oil. Barbecue vegetables until tender (about 10 minutes depending on thickness), turning after 5 minutes.
Leave root end of onion in tact to avoid falling apart. If a barbecue is unavailable use a heavy pan with grill markings on a gas hotplate or place vegetables under a grill on a foil-covered tray, turning after 5 minutes.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 6
Serve size: 363 g