BBQ Vegies

Colourful, delicious and healthy

Preparation: 7 minutes preparation + 10 cooking
Serves: 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.


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.

Made to serve 6

Recipe © State of Western Australia, 2012.

Nepean Blue Mountains Local Health District