The vegetables used in this recipe are ones which are usually eaten in their skins, so you are getting all the goodness and nutrients by keeping the skins on. The recipe combines delicious vegetables like onion, bell pepper, mushrooms, zucchini and more, and all the flavors go together really nicely. If you are looking for a simple barbeque vegetable recipe this one is highly recommended because anyone can make it and it tastes really good.
This is ideal for a vegetarian and it also makes a great side dish if you are serving meat or poultry to the carnivores. The vegetables are barbequed until they are tender and have grill-marks on, and then you add olive oil, vinegar, fresh herbs and some tomato to finish the dish off. This recipe can be made in advance if you like. Just keep it in the refrigerator until you are ready to serve it. You will find the flavors become more pronounced and better blended if you do this. If you prefer to serve the vegetable medley warm, then serve it shortly after grilling the veggies.
Feel free to swap some of the vegetables for other ones if you want. You might have some items in your refrigerator which need to be used up and, if that is the case, go ahead and use whatever you have. The only vegetables which do not barbecue well are those which contain a lot of water such as lettuce, cucumber and other salad vegetables.
This is why the tomato is added at the end. If you do want grill-marks on the tomato though, you can add it for a couple of minutes near the end of the cooking time. As well as switching some of the vegetables if you wish, you can use different herbs. Fresh herbs are best because they have a softer texture and a nice aromatic flavor, but you can use dried herbs if that is all you have.
Keep the veggies in large strips so you can balance them on the grate above the coals. This means they will not fall in. Another solution would be to use a grill basket so the heat and smoke can still get to the veggies but the risk of them dropping through the grate is eliminated. Some people wrap vegetables in aluminum foil but the whole point of using the BBQ is to get the lovely grill-marks on the vegetables as well as the nice smoky flavor, so either arrange them directly on the grill (you can always cut them smaller after cooking) or use a grill basket or some kind of perforated grilling dish.
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 1 eggplant
- 5 oz brown mushrooms
- 1 zucchini
- 1 finely sliced tomato
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Preheat the barbecue to high.
- Slice the onion, bell peppers, eggplant, mushrooms and zucchini, then toss them with 1 tablespoon of the olive oil.
- Barbeque for about 15 minutes or until tender, turning every few minutes.
- Add the tomato during the final few minutes if you wish to cook that too.
- Transfer the cooked vegetables to a bowl and toss with the tomato, vinegar, parsley, rosemary and remaining olive oil.
- Serve warm or chilled.
You can see how the grill marks add charm to this wonderful vegetable medley dish. Keep the vegetable strips long and wide so they do not slip through the grate on to the hot coals. Vegetables are ideal for barbequing because their flavor intensifies and you can serve them warm or chill them to serve later. This recipe is versatile enough to be served hot, warm or cold, and as a side dish or main dish. Use colorful vegetables, like you can see in the picture, for the most appetizing results.
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