The Great Australian Cookbook

A colourful and flavoursome vegetable dish, perfect for a backyard BBQ. Serve with Matt's grilled prawns.


  • Roasted vegetables

  • 6 small carrots, washed & unpeeled

  • 6 small chioggia beetroots, washed & unpeeled

  • 6 small kohlrabi, washed & unpeeled

  • 6 small parsnips, washed & unpeeled

  • Shaved raw vegetables

  • 1 medium chioggia beetroot

  • 1 medium carrot

  • Sea salt & pepper

  • olive oil, to drizzle

  • apple cider vinegar, to drizzle

  • Edible flowers, to serve (optional)


  • 1.

    Place vegetables on a grill plate over an open fire. Cover with a lid and roast for 30-40 minutes, turning occasionally until tender.

  • 2.

    Transfer to a chopping board and coarsely chop vegetables. Add to base of a serving bowl.

  • 3.

    Peel beetroot and carrots into long shavings and add to salad.

  • 4.

    Drizzle with olive oil and vinegar and season to taste. Scatter with edible flowers.


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