This recipe works with any versatile Mediterranean vegetables such as eggplant or sweet potato and makes a fantastic side dish all year round.
Serves 4 – 6
3 large onions, peeled and quartered
2 red capsicums, deseeded and cut into thick wedges
2 green capsicums, deseeded and cut into thick wedges
2 yellow squash, cut into 2cm thick pieces
2 zucchini, sliced into thick chunks
1 cup olive oil
1/3 cup mixed Italian herbs
- Toss vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges with a fork.
- Place in a single layer on a very hot grill (be careful of flare-ups) and grill, turning occasionally, until capsicums are slightly charred and veggies are tender (about 5 minutes).
- Serve immediately with crusty bread and barbequed meat. Can be reheated in the microwave.