Grilled Vegetables, Lemon & Garlic

Grilled Vegetables

Preparation 5mins     Cooking time 10mins      Standing time 20mins


1 zucchini, sliced thinly lengthways
1 red or yellow capsicum, seeds removed, sliced lengthways
1 red/spanish onion, cut into wedges
10 snow peas
1 x punnet of cherry tomatoes, left whole
1 tablespoon olive oil (or enough to coat the veges)
1 clove of garlic, crushed or finely grated
1 lemon, juice only
Salt & Pepper to taste
10 or so fresh basil leaves

Serve with: salmon, steak, chicken or keep it vegetarian and serve with cous cous or polenta. You could even use these veges as part of a tapas plate.

Preheat the BBQ or get the grill pan heating up on the stove.


  1. Prepare the vegetables then place in a bowl and toss through the oil until well coated.
  2. Heat the BBQ or grill pan and layout the vegetables. Grill for 5mins – don’t cook them all the way through.
  3. Place the partially cooked veges in a large bowl.
  4. Quickly add garlic and lemon juice, salt and pepper, and basil leaves. Toss through the veges.
  5. Cover the bowl with cling wrap/plastic wrap to retain the heat.
  6. Keep covered for 15-20mins.
  7. Serve with your favourite meat or as part of a tapas plate.