Ingredients
VEGETABLES (NOTE 1):
- ▢2 red capsicum/bell peppers
- ▢2 yellow capsicum/bell peppers
- ▢2 red onions
- ▢1 eggplant , halved lengthwise, then 1.25cm/ 0.5″ thick semi circles
- ▢2 zucchini , 0.7cm / 1/3″ thick slices on diagonal
- ▢2 bunches asparagus , ends trimmed
- ▢200g/ 7oz button mushrooms
GRILLING/ROASTING:
- ▢1/4 cup (65ml) extra virgin olive oil
- ▢1 tsp each salt and pepper
- ▢3 cloves garlic , minced
- ▢1/4 cup parsley , roughly chopped (or chives)
GRILLED VEGETABLE MARINADE (DRESSING):
- ▢1/3 cup (85ml) lemon juice
- ▢1/3 cup (85ml) extra virgin olive oil
- ▢2 tsp white sugar
- ▢2 garlic cloves , minced
- ▢1/2 tsp each salt and pepper
- ▢1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
- ▢1/2 – 1 tsp chilli flakes (adjust spice to taste, Note 3)
Instructions
MARINADE:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
CUTTING VEGETABLES (SEE VIDEO):
- Keep pieces large for easy handling on the BBQ (so you don’t have to turn hundreds of pieces!) and so they don’t fall through the grills.
- Capsicum/bell peppers – cut the “walls” off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) – keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
GRILLING/ROASTING VEGETABLES:
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
- Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges – cook times below. Then remove into large bowl.
COOK TIMES:
- Asparagus, zucchini – grill 2 min each side. (Oven – 10 min, no flipping)
- Capsicum, mushroom, onion – grill 3 min each side (oven 15 min, flip at 10 min)
- Eggplant – grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
MARINATING:
- While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Recipe Notes:
SERVINGS: Makes loads, and you’ll be happy about it because it’s even better the next day and the next, and it’s highly versatile! Serves 6 as a main with crusty bread, 8 – 12 as a side.
1. Vegetables – feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
2. Herbs – you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
3. Chilli Flakes – aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
4. Onion cutting – the idea here is to keep the wedges in tact so it’s easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!
5. Storage – Great fresh, even better on Day 2! I’ve kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
6. Nutrition per serving, assuming 8 serves.
NUTRITION INFORMATION:
Calories:206cal (10%)Carbohydrates:14g (5%)Protein:3g (6%)Fat:16g (25%)Saturated Fat:2g (13%)Sodium:301mg (13%)Potassium:537mg (15%)Fiber:3g (13%)Sugar:7g (8%)Vitamin A:1290IU (26%)Vitamin C:112.4mg (136%)Calcium:31mg (3%)Iron:1mg (6%)
