BBQ Vegetables

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 304.08kj
  • Protein: 2.55g
  • Fat: 4.17g
  • Saturated fat: 0.58g
  • Sugars: 4.57g
  • Fibre: 2.53g
  • Sodium: 9.33mg
20 mins
6 people


  • 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. Serves 6.

Hot tip! 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.

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