BBQ vegetable basic mix

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 eggplantaubergineX, sliced

2 courgettezucchiniXszucchini, summer squashX, halved

2 red onions, cut into quarters

2 red capsicums, halved, deseeded

2 yellow capsicums, halved, deseeded

olive spray oil

2-3 cloves garlic, finely chopped

2 tablespoons olive oil

3 tablespoons balsamic vinegar or red wine vinegar

2 tablespoons fresh basil

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Instructions

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1 Spray all vegetables evenly with oil spray. Cook on a preheated barbecue until lightly charred on both sides.

2 Remove from barbecue and place capsicums in a bag. Seal bag to allow steam to loosen capsicum skins and once cool, remove capsicum skins.

3 Once all vegetables are cool enough to handle, cut veges into bite-sized chunks and mix together. Add garlic, oil and vinegar. Season with pepper.

4 Chill in a sealed container. Serve sprinkled with basil.

Variations

Serve as a vegetable accompaniment to any meal, or use to make one of the following recipes:

Nutrition Info (per serve)

Calories 76 cal

Kilojoules 320 kJ

Protein 2 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 3 g

Sodium 5 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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