Barbecue medley
by
admin
—
last modified
Sep 30, 2008 11:54 PM
This is a great addition to barbecue food! Cut the vegetables into big bold pieces for the best effect and ease of cooking.
Instructions
When cutting the onions, leave part of the base on so the wedge stays together when cooked. Place all the prepared vegetables in a baking dish.
Combine the oil, crushed garlic, sugar and pepper. Stir into the vegetables to evenly coat.
Cook on a medium to hot barbecue plate for about 10 minutes, or until tender.
- Recipe by:
- Courtesy of www.vegetables.co.nz
- Photography:
- Courtesy of www.vegetables.co.nz
First published November 2005
Recipe Information
Portions: 4–6
Time to make: 30 minutes
- Low fat
- Vegetarian
Ingredients
- 2 medium capsicums, deseeded and cut into chunky wedges
- 3 courgettes or 1 medium eggplant, cut in 1 cm thick slices or slabs
- 2 onions, cut into wedges
- 8-10 whole unpeeled cloves garlic
- 2 medium kumara, peeled and sliced into 1/2 cm thick slabs (optional)
- 1/4 cup olive oil
- 2 cloves garlic, crushed
- 1 tablespoon brown sugar
- freshly ground black pepper
Nutrition Information
| per serve | |
|---|---|
| Energy | NS * |
| Protein | NS * |
| Fat - saturated |
NS *
NS * |
| Carbohydrates - sugars |
NS *
NS * |
| Dietary Fibre | NS * |
| Sodium | NS * |
| Calcium | NS * |
| Iron | NS * |
| * NS: Not specified | |
