Ingredients

  • 1 red capsicum cut lengthwise into quartes
  • 1-2 small zucchini cut lengthwise into half or quartes (if you use 1)
  • 1 red onion, peeled and cut into four thick slices
  • 1 egg plant cut lengthwise into four thick slices
  • 4 large portobello BBQ mushrooms
  • 2 garlic cloves peeled and minced
  • 1 tablespoon of finely chopped herbs such as thyme, rosemary, oregano, sage or marjoram
  • 2 tablespoon of olive oil
  • Salt and pepper
  • 1 cup or roughly chopped herbs such as parsley, basil, coriander, dill, chives or spring onions

Method

  1. Mix garlic with herbs and oil and season with salt and pepper.
  2. Place vegetables in a bowl and marinate with the oil paste, using your hands to mix it through.
  3. With the help of tongs spread them over a high heat (direct heat) BBQ and cook for 2-3 minutes on each side (rather undercook than overcook which will result in a nicer texture as well as flavour).
  4. Remove onto a serving platter and sprinkle with some fresh herbs.