BBQ Vegetables

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 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.