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Barbecued Vegetables

Barbecued Vegetables


  • 1.2 kg Root vegetables like sweet potato, potato, parsnips and pumpkin

  • 700 g Blanched Green vegetable like beans, courgettes and brocolli

  • 2 Cob Corn blanched and cut into 4 pieces

  • 200 g Whole button mushrooms

  • 4 Halved baby eggplants

  • 5 Cloves Garlic still in the husk

  • 300 g Baby Rocket

  • 0.5 cup Fresh herb of your choice

  • goat cheese or Ricotta of your choice


  • 1.

    Cut root vegetables into small pieces of equal size and drizzle all vegetables with olive oil and sprinkle with sea salt and pepper.

  • 2.

    Place the root vegetables onto the grill and allow to brown.

  • 3.

    When they are close to being cooked put on the eggplant, mushrooms and blanched greens.

  • 4.

    About 10 to 15 minutes.

  • 5.

    Season well.

  • 6.

    Allow to brown and become tender.

  • 7.

    Remember to put the mushrooms and eggplant on to the grill flesh side down for the first 5 minutes then turn over so the skin or coating faces upwards.

  • 8.

    This will keep the juices in.

  • 9.

    Turn once the underside is cooked.

  • 10.

    Arrange the vegetables over 4 plates in a stack and add a few large chunks of good quality goat's cheese or ricotta.

  • 11.

    Garnish with fresh herbs and eat straight away.

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