Arrangement of various barbequed vegerables presented charred on grill with tomato, capsicum, onion, beans and more.

7 minutes preparation + 10 cooking
17 serves of vegies in this recipe


  • 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.


Leave root end of onion in tact 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.


The table below lists the nutritional values present in the recipe for BBQ Vegetables.
Serves in this recipe:
Serve size: 363g
  Quantity per serving Quantity per 100g
Energy 304.08kj 83.77kj
Protein 2.55g 0.70g
Fat 4.17g 1.15g
- saturated 0.58g 0.16g
Carbohydrate 4.80g 1.32g
- sugars 4.57g 1.26g
Fibre 2.53g 0.70g
Sodium 9.33mg 2.57mg