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Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Lactose free, Low Carb, Low cost / value, Low fat, Vegan, Vegetarian
Course: Side dish
Favourite flavours: Easy recipes

BBQ vegies

INGREDIENTS

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

METHOD

Combine oil and juice in a small bowl. Brush vegetables with this mixture. Heat barbecue and lightly spray with oil. Barbecue vegetables until tender (about 10 minutes depending on thickness), turning after 5 minutes. Serves 6.

Hint

Leave root end of onion intact 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.

(17 serves of vegetables in this recipe)

Recipe from Healthy Food Fast© State of Western Australia 2009, reproduced with permission.